Mexican Chopped Salad With Toasted Cumin Vinaigrette

• Cooking spray
• 2 ears fresh or frozen cob corn, thawed
• 2 cups cooked chicken breast, pork or shrimp diced
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 cup Monterey Jack or pepper Jack cheese, 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
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/4 cup cider vinegar

1. Heat a stove-top grill pan or griddle with cooking spray or outdoor grill to medium-high heat to preheat.
2. Place corn on hot pan or grill and cook 3 to 5 minutes, 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.
3. For the dressing:
4. Heat oil in a 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.

cooking spray, corn, chicken, pinto beans, pepper, spanish olives, tomatoes, apple, pickled jalapenos, cilantro, olive oil, ground cumin, cider vinegar

Taken from www.epicurious.com/recipes/member/views/mexican-chopped-salad-with-toasted-cumin-vinaigrette-1265908 (may not work)