Checkered Flag Chicken, Corn and Bean Salad


Recipe by Kathy Kivi

Serves 4

1 can (15 oz.) black beans (rinsed and drained)
2 c pre-cooked brown rice (chilled)
2 c pre-cooked cubed chicken (cold)
1 c canned sliced black olives (drained)
3⁄4 c cilantro (roughly chopped)
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 ginger (freshly grated)

Add first seven ingredients (Libby's® Whole Kernel Sweet 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.

Can be made the day before. Travels well in a cooler for a race tailgating party.