Ingredients:
Cooking spray
2 ears fresh or frozen cob corn, thawed
4 reserved cooked chicken breast halves, diced (I used 2)
1 (15-ounce) can pinto beans, drained (I used black beans)
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar
Directions:
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
For the dressing:
Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.
We had this at playgroup on Monday and it was awesome!
This looks way good! I’m bookmarking it to try out, but I think I’ll have to make a couple substitutions based on ingredients I can actually get a hold of here *L*
OOH-LA-LA…looks delish, thank you so much for sharing!
Smooches,
Sassy Chica
I’m so happy you stopped by my blog so that I could stop by yours. I’ve been needing to find high fiber dinners for my husband to eat and this has BEANS! and also looks delish. Thanks for sharing.
Oh man…that looks pretty darn good! I will certainly try it and let you know how it goes! Thank you so much!!
Looks delish! Gonna hve to give this a try after the holidays! Thanks so much for popping by! : )
That looks yuuuuummmmmmmy! Thanks for sharing!
This sounds delicious! Thanks for sharing. I’m always looking for yummy new salads to try.