Chicken Corn Salad with Pinto Bean Vinaigrette
Makes 4 entree servings
1/3 cup jarred pinto bean dip
1/2 cup salsa, any heat level
1 tablespoon red wine vinegar
1/2 teaspoon minced garlic, jarred or fresh
Salt and black pepper to taste
1 can (11 ounces) corn kernels, drained, or 1 box (10 ounces) frozen corn
kernels, thawed
1 pound grilled or roasted chicken breast, cut in cubes
1. bunch scallions, roots trimmed, thinly sliced
8 ounces roasted red bell peppers, jarred or fresh, diced
2 cleaned celery ribs, thinly sliced
1 avocado, peeled, pitted, and diced
Whisk together in a salad bowl the bean dip, salsa, vinegar, garlic, salt, and pepper. Add the corn, chicken, scallions, bell peppers, and celery, and toss with the dressing. Add the avocado at the last minute and toss briefly.
Source : Almost from Scratch 600 Recipes for the New Convenience Cuisine via The All_Around_Cooking List
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