Ingredients
- 4 pieces cooked chicken breasts cut into bite-size
- 4 cups frozen corn
- 2 cans black beans drained and rinsed, 15-oz
- 4 green onions thinly sliced
- 1 each red and green bell pepper, diced
- 1/2 cup chopped fresh cilantro
- 1 4 oz. can diced green chile peppers undrained
- 1 tablespoon chili powder
- 2 teaspoons minced fresh garlic
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 cup bottled Italian salad dressing
Servings: servings
Instructions
- In a large salad bowl, toss together all ingredients, cover and refrigerate at least 1 hour.
Recipe Notes
Can be served with corn chips or used as a filling for tortillas.
Recipe Credits:
Brenda Scott, Jonesboro
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