Great recipe @cookin.em 😋

Ingredients

• 1 can Black Beans (rinsed and drained)
• 0.5 can Corn (rinsed and drained)
• 1 cup Red Bell Pepper (diced)
• 0.5 cup Green Bell Pepper (diced)
• 0.5 small Red Onion (diced)
• 2 cup Shredded Chicken (pre‑cooked, shredded)
• 0.5 cup Mexican Cheese (cubed; cheddar or Monterey Jack work well)
• 2 tablespoon Fresh Cilantro (chopped)
• 3 tablespoon Greek Yogurt (plain, full‑fat or low‑fat)
• 3 tablespoon Mayonnaise (regular)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 teaspoon Honey (optional, for a touch of sweetness)
• 1 teaspoon Hot Sauce (adjust to taste)
• 1 teaspoon Seasoning Blend (e.g., cumin, chili powder, salt, pepper)

Instructions

1. Dice the vegetables

   Using a cutting board and chef's knife, dice the red bell pepper, green bell pepper, and half a small red onion into bite‑size pieces. Roughly chop the cilantro.

   Time: PT5M

2. Rinse beans and corn

   Open the can of black beans and the can of corn. Rinse each under cold water in a colander and let drain well.

   Time: PT3M

3. Combine main ingredients

   In the large mixing bowl, add the rinsed black beans, drained corn, diced peppers, diced onion, shredded chicken, cubed Mexican cheese, and chopped cilantro.

   Time: PT2M

4. Prepare the dressing

   In a small bowl, whisk together Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce, and the seasoning blend until smooth.

   Time: PT3M

5. Dress the salad

   Pour the dressing over the salad mixture. Using salad tongs or a large spoon, toss gently until everything is evenly coated.

   Time: PT2M

6. Final taste check

   Give the salad a quick taste. Adjust seasoning with extra salt, lime juice, or hot sauce if desired.

   Time: PT1M

7. Serve or chill

   Serve immediately, or cover and refrigerate for up to 2 hours to let flavors meld.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

8 g