Black Bean and Corn Chicken Salad with Cumin-Lime Dressing
When it comes to camping lunches, I like to keep it quick and simple. I usually opt for no-cook options. This chicken salad is perfect for meal prep at home. At camp, this lunch is high in protein and no-cook!
Print Recipe Pin RecipeIngredients
- 1 large ear of corn (or 2 small)
- 1 lb cooked chicken, diced
- 1 can black beans (rinsed and drained)
- 1/2 red onion, finely diced
- 1 red bell pepper, diced
- large handful of cilantro, diced
Dressing:
- 2 tbsp lime juice (about 1 juicy lime)
- 1/4 cup olive oil
- 1/2 tsp dried oregano
- 3/4 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 3/4 tsp sea salt
Instructions
- Bring a pot of water to a boil. Add the corn. Cook for 3 to 5 minutes. Stir occasionally so the corn stays submerged and cooks evenly. Drain and set aside to cool.
- While the corn is cooling, add the chicken, beans, red onion, bell pepper, and cilantro to a bowl.
- Cut the corn off the cob and add it to the bowl.
- Mix all the ingredients for the dressing together. Add the dressing to the bowl and mix well.
- Store this chicken salad in the fridge or cooler. I like to eat this within 3-4 days.
Notes
I like to buy a rotisserie chicken and use part of it for this chicken salad. If preferred, you can grill or poach chicken breast and dice that up instead.
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