Chicken and Black Bean Salad

Ingredients

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (15-ounce) can whole-kernel corn, drained
• 1 small red onion, chopped
• 1 rotisserie chicken or ready-to-eat chicken breasts, skinned, boned and chopped
• 1 cup Italian salad dressing (Krickel recommends Kraft balsamic vinaigrette ) or to taste

Directions

In a bowl, combine beans, corn, red onion and chicken. Toss with enough dressing to lightly coat. Mix vigorously, cover and refrigerate until ready to serve.

If there are non-meat-eaters in your crowd, substitute shrimp or chopped avocado in place of the chicken. If you can wait, the salad is even better the day after you prepare it.