This Southwest-style salad is packed with roasted corn, shredded chicken, black beans and feta. Top it with sour cream, salsa and broken tortilla chips and serve as a light dinner or lunch entrée.

Yield: Serves 6.



  • 2 cups fresh or frozen kernel corn
  • 2 tsp chili powder
  • 1 tsp canola oil
  • 1 tbsp fresh lime juice
  • 1 tbsp white wine vinegar
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp liquid honey
  • 1/4 tsp salt
  • 1/3 cup canola oil
  • 16 cups torn mixed greens
  • 2 cups shredded cooked chicken
  • 1 can (14 oz/398 mL) black beans, rinsed and drained
  • 1 cup crumbled queso fresco or crumbled feta cheese
  • 1 cup julienned yellow bell pepper
  • 2 Roma tomatoes, cored, seeded and julienned


  1. Preheat oven to 425°F.
  2. Combine corn, 2 tsp chili powder and 1 tsp oil in a bowl; toss to coat. Place corn in a single layer in a greased large rimmed baking sheet. Bake until corn is tender and lightly browned, about 15 - 17 minutes. Cool in pan on a rack.
  3. To prepare dressing, whisk together lime juice, vinegar, 1 1/2 tsp chili powder, honey and salt until combined. Gradually whisk in 1/3 cup oil until blended. Combine corn, greens, chicken, beans, queso fresco, yellow pepper and tomatoes in a large bowl. Add dressing and toss to coat. Serve immediately.
Nutritional analysis per serving:

390 calories, 21.1 g fat, 25.5 g protein, 28.2 g carbohydrate, 8.2 g fibre, 519 mg sodium

Tip: Queso fresco is a white, mild-flavoured Latin American cheese. It is often used to top spicy dishes, salads and soups. Look for it in the deli department of large grocery stores.