Speedy Southwest Chicken with Beans Corn and Tangy Lime - Cook with Carla

Ingredients

• 35 g pepitas or sunflower seeds
• 70 g red onion, chopped up small
• 110 g cherry tomatoes, cut in quarters
• 1–2 jalapeños, seeded and diced up fine
• 1 can (430 g) corn kernels, drained
• 1 can (440 g) black beans, rinsed off and drained
• 450 g cooked chicken breast, pulled into shreds
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 tablespoon chili powder
• 60 ml fresh lime juice, squeezed
• 180 g mayonnaise or Greek yogurt (pick dairy-free or regular)