Recipe

Mexican chicken, corn and bean salad

Dec 27, 2013 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Mexican chicken, corn and bean salad
  • 2 corn cobs
  • 300 gram chicken breast
  • 2 400 g cans red kidney beans, drained, rinsed
  • 2 tomatoes, diced
  • 1/2 avocado, diced
  • 1 lebanese cucumber, diced
  • 2 tablespoon lemon juice
  • 2 tablespoon finely chopped jalapeno peppers
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, crushed

Method

Mexican chicken, corn and bean salad
  • 1
    Heat a chargrill pan on medium heat. Cook corn for 15 minutes, turning often, until tender and coloured.
  • 2
    Chargrill chicken in pan for 10-15 minutes, until cooked through. Cut corn from cobs and slice chicken. Set aside to cool.
  • 3
    Whisk together lemon juice, jalapenos, oil and garlic in a small bowl to make dressing.
  • 4
    Combine corn kernels, chicken, beans, tomato, avocado and cucumber. Season to taste. Serve salad with dressing.

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