Southwestern Chicken Salad

2 scallions, chopped
½ sweet red pepper, chopped
½ green pepper, chopped
1 (15 oz.) can black beans, rinsed and drained
2 ears fresh corn kernels, cut from cob (can be steamed briefly, first)
2 Tbsp. fresh lime juice
1 Tbsp. canola or olive oil
8 oz. chicken breast, cooked, skinless, chopped (I used Tyson's Southwestern cooked chick breast strips. Good and easy)
2 Tbsp. reduced-sodium taco seasoning, about half a 1.25 oz. packet
5 Tbsp. fresh cilantro, chopped
4 Tbsp. fat free sour cream

Combine scallions, peppers, beans and corn in a large bowl, toss until well mixed. Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning, and cilantro; toss. Top with sour cream or serve on the side. Makes 4 1 ½ cup servings, 5 W.W. points per serving.

This easy salad goes really well at covered dish meals or family get-togethers.