Low Fat Chicken Bean And Corn Salad Recipe

Ingredients

1 cup mesquite-marinated chicken breast, cooked

--sliced in 1/4-inch-thick strips

1 can red kidney beans, rinsed and drained

--l6 to 19 ounces

l0 ounces frozen corn, thawed

1/2 cup thinly sliced green onions

1 tablespoon red wine vinegar

2 teaspoons olive oil

1/2 teaspoon salt

2 tablespoons chopped cilantro

-- or parsley

Method

In medium bowl, combine chicken and remaining ingredients.

Serve on a bed of lettuce, if desired.

Per serving: About 110 cal, 21 g pro, 2 g car, 2 g fat, 16 % cal from fat, 50 mg chol, 510 mg sod, 0 g fiber.

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