Black Bean, Corn & Chicken Salad

As the days are getting warmer, lighter meals and salads are the way go. This is a very versatile and tasty dish that is just packed full of good, healthy ingredients. Instead of a salad, add some cheese and make quesadillas. Leave out the chicken and serve as a side dish or a dip with corn chips, or use as a topping for chicken or fish... anything goes.

Black Bean, Corn & Chicken Salad

(Serves 8.)

• 2 cups cooked or thawed frozen corn kernels

• 1 13-ounce can black beans, rinsed & drained

• 4 scallions, thinly sliced

• 1 red, yellow or orange bell pepper, cored, seeded & diced

• 3 cups cooked white-meat chicken, cut into bite-size pieces

• Juice of 2 limes (about 3 tablespoons)

• 1/4 cup olive oil

• 1 teaspoon ground cumin

• Salt & freshly ground black pepper, to taste

• Tortilla chips (optional)

• 1 avocado, peeled & diced (optional)

Spicy Black Bean, Corn and Chicken Salad

In a large bowl, combine the corn, black beans, scallions, bell pepper, chicken, lime juice, olive oil, cumin and salt and pepper to taste, stirring well.

Cover and refrigerate for 30 minutes or up to 1 day ahead.

Before serving, stir to redistribute the dressing.

Serve with tortilla chips and diced avocado, if desired.