For the Chipotle Black Bean Vinaigrette dressing:

1 can (about 15 ounces) black beans, drained and rinsed
2 cloves garlic, halved
1 canned chipotle pepper
1/2 cup spicy salsa
1/4 cup apple cider vinegar
1/4 cup hot water
Kosher salt, to taste*
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

For the salad:

1 can (15 ounces) corn kernels, drained
2 canned roasted red bell peppers, diced
2 large, ripe tomatoes, stem removed and cut in small dices
1 cucumber, peeled and seeded, and cut in small dices
1/2 medium red onion, finely chopped
2 bunches (4 ounces) arugula or watercress, stems removed, washed and dried
12 ounces roasted chicken breast, thinly sliced, rotisserie or freshly made, skinless
2 strips bacon, cooked until crisp and crumbled
1 avocado, peeled, pitted and diced

To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Toss the corn and red pepper in a small bowl; set aside. Toss the tomato, cucumber and onion in a separate bowl; set aside.

Make a bed of arugula or watercress on a large platter. Top 1/3 of the greens with the corn mixture. Place the tomato and cucumber next to the corn, covering another 1/3 of the greens. Cover the remaining greens with the sliced chicken; top the chicken with crumbled bacon. Drizzle half the dressing over top, and scatter the diced avocado overall. Serve the remaining dressing on the side.

Servings: 12

Submitted by: Canned Food Fan / Mealtime.org