Mexican Chopped Salad With Toasted Cumin Vinaigrette

• cooking spray
• 2 ears corn
• 4 chicken breasts, cooked and diced
• 1 (15 ounce) can pinto beans, drained
• 1 cup monterey jack cheese, shredded
• 12 cup Spanish olives, sliced
• 12 cup tomatoes, diced
• 1 granny smith apple, cored and diced
• 14 cup pickled jalapeno pepper, sliced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 14 cup cider vinegar

1. Heat a grill pan (spray with cooking spray) over medium heat to preheat.
2. Place corn on hot pan and cook 3-5 minutes, until browned on all sides.
3. Remove corn from pan and cool.
4. When cool, slice kernels from cob.
5. Transfer corn to a large bowl and add all ingredients through cilantro.
6. Heat oil in a large skillet over medium heat, add cumin and cook 1 minute until fragrant.
7. Remove from heat and whisk in vinegar.
8. Add dressing to chicken mixture and toss.

cooking spray, corn, chicken breasts, pinto beans, cheese, spanish olives, tomatoes, granny smith apple, jalapeno pepper, fresh cilantro, olive oil, ground cumin, cider vinegar

Taken from www.food.com/recipe/mexican-chopped-salad-with-toasted-cumin-vinaigrette-408840 (may not work)