Grilled Chicken with Corn and Black Bean Salad


The fresh­ness of lime mari­nade cou­pled with the fi­bre-rich salad make this a healthy, sat­is­fy­ing din­ner. Ready in 30 min­utes Prep time: 10 Cook time: 20 Serves: 2 - 3 In­gre­di­ents • 2 chicken breasts • 2 cups (475 ml) fresh or frozen and thawed corn ker­nels 1/2 cup finely chopped red onion • 2 cups (475 ml) no-salt-added cooked black beans, rinsed and drained • 1 red bell pep­per, cored, seeded and diced • 1/3 cup (80 ml) cilantro leaves, finely chopped Mari­nade • ¼ cup (60 ml) olive oil • 2 Tbsp (30 ml) fresh lime juice • 1 Tbsp (15 ml) honey • pinch salt and pep­per Dress­ing • 2 Tbsp (30 ml) fresh lime juice • 2 Tbsp (30 ml) olive oil • 1 tsp (5 ml) honey • Pinch salt and pep­per Di­rec­tions 1. Pre­heat grill. In small bowl, whisk to­gether your mari­nade in­gre­di­ents. 2. Use about 2/3 of it to coat chicken on a plate. 3. Rinse onions in cold wa­ter, drain and place in a large bowl along with the black beans, red pep­per and cilantro. Whisk to­gether the dress­ing in­gre­di­ents and pour over black bean mix­ture. Stir in the corn. 4. Grill chicken 10 min­utes over medium/high heat. Turn over and grill for an­other 10 min­utes. 5. Serve chicken with corn and black bean mix­ture. Top with cilantro and a squeeze of lime.

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