Cumin Chicken Salad

Several years ago my mom and I went to visit an aunt to learn how to make her amazing oatmeal bread. Although I haven't made it since, I did come away from that day with another recipe that has stayed in our menu rotation. Ever the hostess, my aunt threw together this salad even though we weren't expecting to stay for lunch, and I am glad she did! The recipe originally came from Cooking Light magazine, but I can't give you the exact issue since a recipe card is all I have to follow. This is certainly a healthy version of chicken salad that could have many variations. We always use kidney beans, but black beans would give a nice color contrast. I also add a bit more hot sauce and a pinch more salt for our taste.

Cumin Chicken Salad
Cooking Light via Aunt Margaret
2 c. cooked pasta (1 c. uncooked)
1 1/2 c. cooked chicken
1 c. red pepper
1 c. shredded yellow squash
1/2 c. carrots
1/2 c. green onion
1/2 c. corn (I don't cook it, just cut it right off the cob)
1/2 c. green peas, thawed
15 oz. beans, drained

Combine the above ingredients and set aside.

For the dressing:
1/4 c. rice vinegar
3 T. olive oil
2 tsp. dijon mustard
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. hot sauce (I use Tabasco)

Whisk together above ingredients and toss with salad mixture.