Bean, corn and pepper salad with chicken

MAKES 6 SERVINGS

1-1/2 cups cooked brown rice
3 cups cubed cooked skinless chicken breast
1 (15-ounce) can corn, drained
1 (15.5-ounce) can black beans, rinsed and drained
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1/2 cup peeled and diced jicama (optional)
1/3 cup extra-virgin olive oil
1 tablespoon freshly squeezed lime juice, or to taste
3/4 cup chunky salsa
3 drops hot pepper sauce, or to taste (optional)
2 to 4 tablespoons water
Salt and freshly ground black pepper
Green leafy lettuce leaves
1/4 cup finely chopped fresh cilantro or flat-leaf parsley, loosely packed, for garnish
1/4 cup low fat shredded cheddar cheese, for garnish

In a large bowl, combine rice, chicken, corn, beans, bell peppers and jicama, if using. Gently toss until well mixed and set aside.

In a medium bowl, whisk together olive oil and lime juice until well-blend. Mix in the salsa and hot pepper sauce, if using. Add enough water to thin the consistency so the dressing can be thinly drizzled over the salad.

Drizzle the dressing over the chicken mixture and toss to coat salad ingredients evenly.

Cover salad and refrigerate for 1 to 3 hours so flavors can meld. Bring salad to room temperature and check seasonings before serving. Season to taste with salt and pepper. Drain off excess dress.

Place salad in serving bowl line with lettuce leaves, sprinkle top of salad with cilantro and cheese and serve.

Nutrition facts per serving: 395 calories, 15 g fat, 2 g saturated fat, 40 g carbohydrates, 29 g protein, 691 mg sodium, 7 g fiber