A terrific summer salad with vegetables and chicken in a mildly spicy chipotle dressing.
Provided by KateCuervo
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Press chipotle chiles through a fine mesh strainer over a bowl, using a spoon or spatula. Discard the skin, veins, and seeds. Mix the pulp with mayonnaise, lime juice, and salt in a large bowl for the dressing.
- Place corn in a pot with water to cover. Bring to a boil and cook until heated through and tender, about 3 minutes. Drain and let cool, about 10 minutes.
- Combine cucumbers, tomatoes, black beans, chicken, bell peppers, onion, and cilantro in the bowl with the dressing. Mix in the cooled corn. Top with Cheddar cheese.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 11.8 g, Cholesterol 38.5 mg, Fat 12.6 g, Fiber 3.8 g, Protein 14.4 g, SaturatedFat 4.5 g, Sodium 443.4 mg, Sugar 3 g
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