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Black Bean Salad with Chicken

Black Bean Salad with Chicken

1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
3 tablespoons fresh oregano, chopped
2 jalapeno peppers, seeds removed, chopped (optional)
1 1/2 teaspoons ground cumin
1/2 teaspoon Lite salt
1/2 teaspoon freshly ground pepper
3 cups cooked chicken, cubed
1 15-ounce can black beans, drained and rinsed
1 cup canned whole kernel corn (drained)
or thawed frozen corn
1 large tomato, diced
3 tablespoons fresh cilantro, chopped
6-8 cups, curly leaf lettuce, shredded
6 low-fat, flat taco shells
(also called "salad shells")

1. Whisk first 8 ingredients together in a large bowl.
2. Add to bowl: chicken, beans, corn, tomato and cilantro. Toss well. Cover and chill for 1-2 hours.
3. Heat taco shells according to package directions.
4. Line shells with shredded lettuce and top with even amounts of chicken mixture.

A cool meal for hot summer days.
Serve with cold mint iced tea.

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