Mexican Chopped Salad with Toasted Cumin Vinaigrette

Ingredients

• 15 ounce pinto beans drained canned
• 4  reserved chicken breast halves diced cooked
• 0.3 cup cider vinegar 
• 2  ears cob corn fresh thawed
• 2 tablespoons cilantro leaves fresh chopped
• 1  apples i use 2 granny smith apples diced cored
• 1 teaspoon ground cumin 
• 2 tablespoons olive oil 
• 0.5 cup olives spanish sliced
• 1 cup pepper jack cheese shredded
• 0.3 cup jalapeño peppers sliced
• 0.5 cup tomatoes diced

Equipment

• bowl
• frying pan
• whisk
• stove
• grill pan

Directions

1. Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
2. Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently.
3. Remove from heat and cool. When cool enough to handle, slice kernels from cob.
4. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
5. Heat oil in a large skillet over medium heat.
6. Add cumin and cook 1 minute, or until fragrant.
7. Remove from heat and whisk in vinegar.
8. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.