Working Mom's Recipe of the Week

Bean, Corn, and Pepper Salad with Chicken
From: Naomi Tsurumi

Instructions

1 1/2 cup cooked brown rice
3 cups cubed cooked skinless chicken breast
1 can (15oz) corn, drained
1 can (15.5oz) black beans, rinsed and drained
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1/2 cup peeled and diced jicama or apple
1/3 cup extra-virgin olive oil
1 tablespoon freshly squeezed lime juice, or to taste
3/4 cup chunky salsa
3 drops hot pepper sauce, or to taste (optional)
2 to 4 tablespoons water
Salt and freshly ground pepper
1/4 cup lowfat shredded cheddar cheese
Green leafy lettuce leaves
1/4 cup finely chopped fresh cilantro or flat leaf parsley, loosely packed

Directions

In a large bowl, combine the rice, chicken, corn, beans, bell peppers, and jicama. Gently toss until well mixed and set aside. In a medium bowl, whisk together the olive oil and lime juice until well blended. Mix in the salsa and hot pepper sauce. Add enough water to thin the consistency so the dressing can be thinly drizzled over the salad. Drizzle the dressing over the chicken mixture and toss to coat the salad ingredients evenly. Cover the salad and refrigerate for 1 to 3 hours so the flavors can meld.

Bring the salad to room temperature and check the seasonings before serving. Season to taste with salt and pepper. Drain off any excess dressing. Place the salad in a serving bowl lined with lettuce leaves, sprinkle the top of the salad with cilantro and cheese, and serve.