CHICKEN AND BLACK BEAN SALAD


1/3 cup olive or vegetable oil
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro or parsley
1-1/2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium sweet red pepper, jullenned
1/3 cup sliced green onions
6 cups torn romaine
1-1/2 cups cooked chicken strips
Additional cilantro or parsley, optional

In a jar with tight-fitting lid, combine the first eight ingredients; shake
well and set aside. In a bowl, toss beans, corn, red pepper and onions; set
aside. Arrange romaine on individual plates; top with bean mixture and
chicken. Drizzle with dressing; garnish with cilantro if desired. Yield: 6
servings. Diabetic Exchanges: One serving (prepared without salt) equals 2
fat, 1 lean meat, 1 starch, 1 vegetable; also, 259 calories, 519 mg sodium,
21 mg cholesterol, 23 gm carbohydrate, 12 gm protein, 14 gm fat.