Mexican Corn & Bean Salad

email
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
2 corn cobs300g chicken breast2 x 400g cans red kidney beans, drained & rinsed2 tomatoes, diced1/2 Avacado, diced1 lebanese cucumber, diced2 tablespoons lemon juice2 tablespoons finely chopped jalapenos1 tablespoon extra virgin olive oil1 garlic clove, crushed
Directions
1. heat a chargrill pan on medium. Cook corn for 15 mins, turning often, until tender and colored. Meanwhile cook chicken in pan for 10-15 minutes until cook through. Cut corn from cobs and slice chicken.

2. Combine corn Kernels, Chicken, beans, tomato, avacado and cucuamber. Whisk together lemon jice, jalapenos, oil and garlic in a small bowl. Season and serve salad with dressing.

Number of Servings: 4

Recipe submitted by SparkPeople user KUNOICHI102.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 414.8
  • Total Fat: 9.6 g
  • Cholesterol: 43.5 mg
  • Sodium: 753.1 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 18.1 g
  • Protein: 32.0 g

Member Reviews