Southwest Chicken Bean Salad

We had a barbecue over the weekend and I've been eating some wonderful shrimp skewers from that for days now. But, I also made a personal party favorite - this salad - that I haven't played with for a while, and it was a big hit. It's really crisp and refreshing, but has a nice zing. I use extra cilantro to jazz it up a bit.

2 medium scallion(s), chopped
1/2 medium sweet red pepper(s), chopped
1/2 medium bell pepper(s), chopped
15 oz canned black beans, rinsed and drained
2 piece corn on the cob, kernels removed
2 Tbsp fresh lime juice
1 Tbsp canola oil
8 oz chicken breast, cooked, skinless, chopped
2 Tbsp reduced-sodium taco seasoning, about 1/2 a 1.25 oz packet
4 Tbsp cilantro, fresh, chopped
4 Tbsp fat-free sour cream

Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning and cilantro; toss. Top with sour cream and serve.

Yields 4 servings: about 1 1/2 cups salad plus 1 tablespoon sour cream per serving.
5 points each