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Spicy Black Bean Salad with Chicken & Roasted Cumin Vinaigrette

Roast chicken does double duty when leftovers become a main dish salad the next day with the addition of black beans, tomatoes and corn. Cat Cora's Roasted Cumin Vinaigrette adds lively flavor to the salad.

20 mins Prep time
20 mins Prep time
  • For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended.

  • For the Salad, toss all ingredients except lettuce in large bowl until well mixed. Add vinaigrette; toss gently until well coated. Divide lettuce among 6 plates. Top each with about 1 cup of the bean salad.

Cooking tip

Test Kitchen Tip: To use fresh corn kernels, first cook corn on the cob until just tender. Cool slightly, then use a sharp knife to cut kernels off the cob

This recipe was created by Cat Cora, Bon Appétit Executive Chef.

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Nutrition information

(Amount per serving)

  • Calories: 278Cholesterol: 48mg
  • Sodium: 356mgProtein: 20g
  • Total Fat: 14gFiber: 5g
  • Carbohydrate: 18g

Ratings & Reviews: 0

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