Chicken Salad with Black Beans, Corn, Tomatoes and Roasted Garlic
4 servings
30 minutes
Chicken salad with black beans, corn, tomatoes, and roasted garlic is a vibrant dish of Mexican cuisine that embodies its passion for rich aromas and contrasting flavors. Tender chicken fillet infused with grill smoke pairs with the sweetness of corn and the tartness of plum-like tomatoes. Black beans add richness and texture, while roasted garlic with cumin and oregano creates a delightful spicy aroma. The sherry vinegar-based dressing adds zest to the dish, while fresh herbs complete the ensemble with fresh notes. This salad is perfect as a standalone dish or as a side to meat and flatbreads. It refreshes wonderfully on a hot day and is packed with healthy elements contributing to a nutritious and balanced diet.
1
Preheat the grill or barbecue. Fry the chicken fillet until cooked and golden brown. Cool and cut into small pieces. Transfer to a large bowl.
- Chicken fillet: 350 g
2
Add beans, diced tomatoes, and thawed corn to the chicken.
- Canned black beans: 420 g
- Plum tomatoes: 2 pieces
- Frozen corn kernels: 1 glass
3
In a pan, heat olive oil, add finely chopped garlic, and sauté, stirring, for 30 seconds until golden. Then add cumin and oregano and sauté for another 10 seconds until fragrant. Remove from heat and add vinegar and a little salt.
- Extra virgin olive oil: 1 tablespoon
- Garlic: 3 cloves
- Ground cumin (zira): 1.5 teaspoon
- Dried oregano: 2 teaspoons
- Sherry vinegar: 2 tablespoons
- Salt: to taste
4
Pour the dressing over the salad and add green onions and parsley. Mix well.
- Green chopped onions: 0.5 glass
- Chopped parsley: 0.3 glass