Recipes

Checkered Flag Chicken, Corn and Bean Salad

Recipe by Kathy Kivi

Serves

4

Prep Time

10 min

Ingredients

  • 1/2 cup olive oil

  • 1/2 cup lime juice

  • 2 teaspoons lime zest

  • 1/4 cup maple syrup

  • 2 tablespoons brown sugar

  • 2 teaspoons chili powder

  • 2 cloves garlic, minced

  • 1/4 teaspoon ginger

  • 1/4 teaspoon red pepper flakes

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 1 can (15 oz.) black beans, drained

  • 2 cups cooked brown rice

  • 2 cups cubed cooked chicken

  • 1 can sliced black olives

  • 1 red pepper, seeded and diced

Instructions

In mixing bowl, whisk together oil, juice, zest, syrup, sugar, chili powder, garlic, ginger, red pepper flakes, salt and pepper until well combined.

2. Add corn, beans, rice, chicken, olives, and red pepper. Mix together until coated with dressing. Refrigerate 1 hour. Serve chilled.