Checkered Flag Chicken, Corn and Bean Salad


Can be made the day before. Travels well in a cooler for a race tailgating party.

Recipe by Kathy Kivi

Serves 4

1 can (15 oz.) black beans rinsed and drained
2 c pre-cooked brown rice chilled
2 c pre-cooked cubed chicken cold
1 c canned sliced black olives drained
3⁄4 c rough chopped cilantro
1 large red pepper, washed, seeded, and medum chopped
2 tsp lime zest
1⁄2 c lime juice (bottled or fresh)
1⁄3 c olive oil
1⁄4 c maple syrup (medium or light)
2 tbsp brown sugar
1⁄2 tsp salt
1⁄2 tsp pepper
2 tsp chili powder (or more to taste)
1⁄4 tsp red pepper flakes (or more to taste)
2 clv garlic minced
1⁄4 tsp freshly grated ginger

Add first seven ingredients (corn through red pepper) to large bowl. Add remaining ingredients to large shaker jar. Shake very well to blend thoroughly. Pour over rice-corn-bean mixture. Stir to mix well. Refrigerate for a minimum of one hour.