Checkered Flag Chicken, Corn & Bean Salad
Summary
 | |
| Yield | |
|---|---|
| Source | Kathy Kivi |
| Prep Time | 1 hour |
Description
Dover Finalist (Kathi Kivi)
Checkered Flag Chicken, Corn & Bean Salad
Ingredients
- 1 cn libby's whole corn, drained (15.25 oz.)
- 1 cn libby's organic black beans, rinsed and drained (15 oz.)
- 2 c pre-cooked brown rice, chilled
- 2 c pre-cooked cubed chicken, cold
- 1 c canned sliced black olives, drained
- 3⁄4 c rough chopped cilantro
- 1 large red pepper, washed, seeded and medum chopped
- 2 tsp lime zest
- 1⁄2 c lime juice (bottled or fresh)
- 1⁄3 c Olive oil
- 1⁄4 c maple syrup (medium or light)
- 2 tbsp Brown sugar
- 1⁄2 tsp Salt
- 1⁄2 tsp Pepper
- 2 tsp chili powder (or more to taste)
- 1⁄4 tsp red pepper flakes (or more to taste)
- 2 clv garlic, minced
- 1⁄4 tsp freshly grated ginger
Instructions
Add first seven ingredients (corn through red pepper) to large bowl. Add remaining ingredients to large shaker jar. Shake very well to blend thoroughly. Pour over rice-corn-bean mixture. Stir to mix well. Refrigerate for a minimum of one hour.
Notes
Note: Can be made the day before. Travels well in a cooler for a race tailgating party. Serves 6-8 generally for entrée salad.
