2 tblsp. Olive oil 2 pkgs. roasted refrigerated Chicken drumsticks 12 oz. jar of sliced Sweet red pepper 30 oz. can of rinsed & drained Black beans 16 oz. drained whole-kernel Corn 2 tblsp. Honey 3 tblsp. fresh chopped (optional) Cilantro 3 tblsp. Lime juice 1/4 tsp. Black pepper 1 small head Boston lettuce
1) Heat chicken drumsticks as labels direct.
2) Meanwhile, remove red-pepper slices from jar and cut into 1/4-inch-wide strips. Place pepper strips in large bowl; add 2 tablespoons of liquid from jar. With rubber spatula, gently stir in black beans, corn, chopped cilantro, lime juice, olive or salad oil, honey, and black pepper.
3) Arrange Boston lettuce leaves on 4 dinner plates. Spoon bean salad on top of lettuce. Arrange roasted chicken drumsticks on plate with salad.