Lunch

Mexican Corn and Bean Salad is for Lunch.

Mexican Corn and Bean Salad takes 10 minutes to prepare.

Mexican Corn and Bean Salad takes 15 minutes to cook.

Mexican Corn and Bean Salad makes 4 servings.

The ingredients for Mexican Corn and Bean Salad are:

2 corn cobs

300g chicken breast

2 x 400g cans red kidney beans, drained & rinsed

2 tomatoes, diced

1/2 Avacado, diced

1 lebanese cucumber, diced

2 tablespoons lemon juice

2 tablespoons finely chopped jalapenos

1 tablespoon extra virgin olive oil

1 garlic clove, crushed

Here is how you make Mexican Corn and Bean Salad:

1. heat a chargrill pan on medium. Cook corn for 15 mins, turning often, until tender and colored. Meanwhile cook chicken in pan for 10-15 minutes until cook through. Cut corn from cobs and slice chicken.2. Combine corn Kernels, Chicken, beans, tomato, avacado and cucuamber. Whisk together lemon jice, jalapenos, oil and garlic in a small bowl. Season and serve salad with dressing.Number of Servings: 4Recipe submitted by SparkPeople user KUNOICHI102.

The nutritional information for Mexican Corn and Bean Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 414.8

• Total Fat: 9.6 g
• Cholesterol: 43.5 mg
• Sodium: 753.1 mg
• Total Carbs: 54.6 g
• Dietary Fiber: 18.1 g
• Protein: 32.0 g

Mexican Corn and Bean Salad is Mexican cuisine.