Mexican Corn & Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
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
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.
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.
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
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