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Chicken, Black Bean, Corn & Tomato Salad

Sherry vinegar deepens the lively flavors of this Southwestern salad, and beans and fresh tomatoes keep it moist.

Prep
Cook
Serves 4people
Ingredients
12
boneless, skinless chicken breasts, trimmed and poached (see Tip)
1
can (15 oz) black beans, rinsed
1
large vine-ripened tomato, or 2 plum tomatoes, cored and diced
1
cup frozen corn, thawed
1
tbsp extra-virgin olive oil
3
cloves garlic, finely chopped
2
dried oregano
1 1/2
tsp ground cumin
2
tbsp sherry vinegar, or cider vinegar
1/2
tsp salt
1/2
cup chopped scallions,(3 scallions)
1/4
cup chopped fresh parsley
Directions
1.
Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.
2.
Heat oil in a small skillet over medium heat. Add garlic and sauté until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over the salad. Add scallions and parsley; gently toss to combine.
3.
Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

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