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Black Beans Salsa with Chicken |
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Ingredients
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* 1 cup canned black beans, rinsed and drained
* 1/2 cup fresh corn kernels (substitute canned or frozen if necessary)
* 2 tablespoons chopped red onion
* 2 teaspoons chopped and seeded jalapeno pepper
* 2 teaspoons fresh lime juice
* 2 teaspoons extra virgin olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon ground coriander
* 8 grape or cherry tomatoes, quartered
* 2 skinless, boneless chicken breasts
* salt and black pepper to taste
* 1 teaspoon canola oil
* 1 teaspoon butter
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Directions
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1. To make the salsa, put the first nine ingredients in a bowl and mix well. Cover and refrigerate for at least 1 hour so flavors blend.
2. Season the chicken with salt and pepper. Add oil and butter to large heavy skillet. Cook chicken breasts in skillet over medium heat, turning occasionally until golden brown and cooked through. It will take about 12 - 15 minutes total to be cooked thoroughly.
3. Remove chicken breasts and slice diagonally, about 1/2 - 3/4 inch slices. Arrange on individual plates with salsa along side.
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Story
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This makes a nice summer salad style plate to eat outside. I like to add a little simple salad on the same plate. Something really green and nice like a cucumber sliced in circles with a bit of fresh chopped cilantro, parsley, or dill on top with a drizzle of any oil and vinegar type dressing. The cool cucumber, salsa and hot chicken really says "Summer is here!".
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