Southwest chicken bowlblack beans, corn & lime

• 3 cups shredded cooked chicken (about 12 oz), skin removed
• 1 can black beans (15 oz), drained and rinsed
• 1 cup corn, thawed or drained
• 1/3 cup finely diced red onion
• 3 tbsp lime juice
• 1/2 cup chopped fresh cilantro
• 8 cups chopped romaine
• 1 tbsp olive oil
• 1/2 tsp salt, plus more to taste

Let's cook

• Wash and dry romaine and cilantro; chop. Drain and rinse beans. Thaw frozen corn or drain canned corn. Shred the cooked chicken, removing skin and bones.

• Mix red onion with lime juice in a large bowl. Let stand 5 minutes.

• Add chicken, beans, corn, oil and salt. Stir to coat, then gently fold in cilantro. Taste and add a little more lime or salt if needed.

• Divide romaine among four bowls, about 2 cups each. Top evenly with chicken mixture; serve with lime wedges if available.