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.

Serves: 6
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.

Nutrition information

(Amount per serving)

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