Recipe: Chicken with Black Bean Salsa

Been awhile since I’ve shared a recipe. Mostly because it’s been awhile since I’ve cooked anything worth sharing. I changed that tonight. Like all of my recipes, this one is easy and good!

The kicker for this dish was the black bean salsa.

• 1 bag frozen corn, thawed or 3 ears cooked and cleaned
• 1 can black beans, rinse thoroughly
• 2-3 roma tomatoes, diced
• 1 bell pepper of your choosing, diced
• 3 tbls cilantro or parsley, chopped fine
• 3 cloves of garlic, minced
• Juice from 1 lemon
• 3 tbls Olive oil
• 1 tbls salt
• 1 tlbs fresh ground black pepper

Put all of that into a plastic mixing bowl (since the acids and stainless steel don’t get along too well) and mix until combined. Let sit at room temperature for at least 1/2 hour before serving. If you can wait an hour, that would be better.

Once that is done, build it out. You will need about 2lbs cooked chicken, cut into strips. I used thigh meat tonight, but breast would be equally awesome. Finally, you will need about 3 cups cooked rice. I’ve been favoring Jasmine rice of late, but any white rice would do nicely.

On a plate, as above, put the rice, then chicken. Top with the salsa. The avocado was a bonus since I found some that were decent at the market, but completely optional.

Serve with any light colored beverage of your choosing. I would try this with a good wheat beer, Pinot Grigo or Sauvignon blanc.