For a taste of the southwest, black beans, corn and chicken are an unbeatable—and Free!—combination.
Prep time: 25 minutes
Syns per serving:
1 red bell pepper, seeds removed and diced
1 small red onion, minced
4 tomatoes, halved, seeds removed and chopped
3 cooked skinless and boneless chicken breasts, cut into bite-sized pieces
1 (15oz) can black beans, drained and rinsed
1 (15oz) can corn, drained and rinsed
For the dressing
4 tbsp fat-free vinaigrette
Large pinch cayenne pepper
Small handful of chopped fresh cilantro
Salt and freshly ground black pepper
1 lemon or lime
1 tsp sugar substitute
Put the bell pepper, onion, tomatoes and chicken in a large bowl.
Add the black beans and corn, toss everything together and tip the salad into a large food storage container.
Make the dressing by putting the vinaigrette, sugar substitute, cayenne pepper, cilantro and salt and pepper in a screw top jar. Slice the lemon or lime thickly, squeeze in the juice and add a couple of the squeezed slices to the jar. Shake well.
Chill the salad and dressing until you are ready to eat.
When you're ready to eat, drizzle the dressing over the salad and toss to mix well.