Serving Size: 5
Prep time: 15 minutes
Nutrition Facts Per Serving
Calories: 440 | Protein: 30 g | Carbohydrates: 200 g | Fat: 18 g | Sodium: 800 mg
Ingredients:
1 can Black Beans, drained & rinsed
1 can Corn, drained & rinsed
1 Jalapeño, diced
1/3 Red Onion, diced
2 Bell Peppers, diced
2 cups Cherry Tomatoes, halved
1/3 cup Cilantro, loosely chopped
1 LB Trader Joe’s Chili Lime Chicken, chopped
Sauce:
1/4 cup Mayonnaise
Juice of 1 Lime
1 squeeze (or 1 tsp) Agave
1 tsp Trader Joe’s Elote Seasoning
Salt and Pepper to taste
Instructions:
Dressing: Mix the dressing in a small bowl and set aside.
Assemble the Salad: In a large bowl, combine the chopped vegetables, chicken, cilantro, and rinsed beans.
Combine: Pour the dressing over the top and mix well until everything is evenly coated.
Serve: Serve and enjoy. Also serves well cold.
Special Note
Not a mayo person? Swap in sour cream or plain Greek yogurt. Both are tangier than mayo, so add extra agave a little at a time and taste. Greek yogurt may need double, sour cream a bit less.
Drain and rinse the beans and corn. It keeps the salad from getting watery and lets the dressing shine.
Control the heat. Remove the jalapeño seeds for a milder salad, or keep them in for more kick.
Add crunch. Top with Trader Joe's Elote Corn Chip Dippers just before serving so they stay crisp.
Make it a chili lime dressing. Swap the elote seasoning for Trader Joe's Chile Lime Seasoning Blend.
Prefer smokey dressing? The original recipe uses 1 tsp chipotle chili powder and 1 tsp smoked paprika in the dressing.
Load up the toppings. Finish with crumbled Cotija cheese and sliced avocado.
Meal prep it. Make a batch at the start of the week for easy grab-and-go lunches. It keeps in the fridge for up to 4 days.
