Tex-Mex Black Bean Salad

Cooking Instructions

Put 2 drained 16-oz cans black beans, 1 1/2 cups shredded cooked chicken, 1 drained 8-oz can corn, 1 cup chopped tomato, 1/2 cup each bottled oil-and-vinegar dressing and chopped cilantro, 1/4 cup chopped red onion and 1 tsp ground cumin in a large bowl. Toss to mix and coat.