Mexican Chopped Salad with Toasted Cumin Vinaigrette (Monica Allen)

Ingredients:

2 ears fresh or frozen cob corn, thawed (i use a can of corn...just easier)
4 cooked chicken breast halves, diced
1 -15oz can pinto beans, drained
1 cup monterey jack cheese or pepper jack cheese for spice, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny smith apple, cored and diced
1/4 cup pickled jalapenos, sliced (leave these out if you don't like heat)
2 tbsp chopped fresh cilantro leaves
2 tbsp olive oil
1 tsp ground cumin
1/4 cup vinegar


Directions:

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.

Place corn on hot pan and cook 3-5 min until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.

For the dressing:

Heat oil in large skillet over medium heat. Add cumin and cook 1 minute or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.