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Wednesday, April 11, 2012
Chicken, Corn, and Black Bean Salad
I made this recipe that night and took it for lunch the next day. It is so easy to put together, and delicious. I changed up the recipe a bit to suit my tastes, and I've added in diced tomatoes a few times that I've made it. This is a perfect lunch for at work.
Chicken, Corn, & Black Bean Salad
1 chicken breast, cooked and shredded
1/2 cup frozen sweet corn
1/4 cup black beans, drained and rinsed
2 Tablespoon mayonnaise
1 Tablespoon vinegar
1 teaspoon sugar (optional)
1 pita pocket, cut in half
Combine chicken, corn, beans, mayonaise, vinegar, and sugar in a bowl.
Serve in pita pockets.
Adapted from: Pearls, Handcuffs, and Happy Hour