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.

Published
Categorized as Food, Recipes

By Don

Lead bottle washer at donburnside.com, host at whiteroofradio.com and tech guru for the MotoringFile family of sites.

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