Friday, April 12, 2013

Black Bean Salad with Cumin Chicken


2  boneless/skinless chicken breasts
1  teaspoon  ground cumin
1/4  teaspoon  cayenne pepper
2  tablespoons  olive oil
1/2  cup chopped red onion
1 jalapeno pepper, finely chopped and seeded
3  cups  canned black beans, drained and rinsed
1 1/2  cups  fresh or frozen corn kernals
1 1/4  cups cherry or grape tomato halves
2  scallions, thinly sliced
2  tablespoons  cilantro, courely chopped
2  teaspoons  red wine vinegar
salt and black pepper
2 cups chopped romaine lettuce
1 fresh avocado, sliced
1/2 cup fresh salsa
corn tortillas (optional)


  1. Filet each chicken breast.  Combine cumin with cayenne and rub all over the chicken, season with salt and pepper. 
  2. Heat grill.  Cook on grill approximately 7-8 minutes per side. Transfer to a cutting board.
  3. In a skillet add olive oil and the onion and jalapeño. Saute, stirring, for 1-2 minutes.
  4. Add the beans, corn, tomatoes, and 3 tablespoons water and saute, stirring, 2-3 minutes, until just heated through. Remove from heat.
  5. Toss with the scallions, cilantro, and vinegar. Season to taste with salt and black pepper. Slice the chicken and arrange on top of the beans.
  6. Option #1: after tossing the finished products together, stuff a corn tortilla and top with chopped romaine lettuce, plus your favorite fresh salsa and avocado slices for yummy tacos,  OR
  7. Option #2: same as above, but place all ingredients on a bed of chopped romaine lettuce, top with avocado and salsa and enjoy a delicious salad!

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