Mexican Salad

Ingredients

Cooking spray
2 ears fresh or frozen cob corn, thawed
4 reserved cooked chicken breast halves, diced
1 (15-ounce) can pinto beans, drained
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

Directions

Using a  grill pan or griddle with cooking spray, set over medium-high heat to preheat.

Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and let cool. Slice kernels from cob when cool to handle. 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 a large skillet over medium heat. Add cumin and cook for 1 minute. 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.