Chicken Taco Salad

4 chicken breasts, cooked and cut into pieces
1 can corn
15 oz. can black beans, rinsed and drained well
1 c. roma tomatoes, diced
1 red bell pepper, diced
5 green onions, chopped
1 head lettuce, chopped
2 c. cheddar and jack cheese

Combine ingredients.

Dressing:
½ c. rice vinegar
6 tblsp. honey
3 tsp. cumin
½ tsp. salt
¼ tsp. pepper

Combine the dressing ingredients, blend well and chill. Add to salad just before serving. Serve with corn chips too!

From: Barbara Wood