Ingredients

• 1 small package frozen corn, thawed
• 4 cooked chicken breast halves, diced
• 15 ounce can of pinto beans, rinsed and drained
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup Spanish olives, sliced
• 1/2 cup tomatoes, diced
• 1 Granny Smith apple, diced
• 1/4 cup pickled jalapenos, sliced
• 2 T. chopped fresh cilantro
• Dressing (directions for preparing dressing below): 2 T. olive oil, 1 tsp. ground cumin, 1/4 cup cider vinegar, 1/2 tsp. salt, 1/8 tsp. pepper

Instructions

1. Spray frying pan with cooking spray and set over medium-high heat.
2. Place corn in hot pan and cook 3-5 minutes until slightly browned. Turn frequently. Remove and cool.
3. In large bowl toss corn, chicken, beans, cheese, olives, tomatoes, apple, jalapenos and cilantro.
4. For dressing: Heat oil over medium heat.
5. Add cumin and cook 1 minute to toast.
6. Remove from heat.
7. Whisk in vinegar.
8. Pour over salad and toss.
9. Adjust salt and pepper to taste.