Skinny Chicken & Southwestern Black Bean Salad

I have now made this recipe twice in two different ways. The hardest part is the chopping, so it is quick, easy, fresh, & tasty! The first was for a dinner party we went to where we paired it with chips. I got rave reviews from all tasters! Tonight I made the same dish and used it as a topper to compliment a semi-spicy chicken rub. The recipe below is a great amount for the chicken topper, if you want to try this as an appetizer or tasty dip simply double the recipe and it should be enough for four.

Chicken:

Rub with Cayenne Pepper, Chili Pepper, & Smoked Paprika.

Grill for 12-15 minutes ish

Topper Ingredients:

½ can of black beans, rinsed and drained

1-cup corn (if corn is frozen run it under warm water to thaw)

½ tomato, chopped

1 small avocado (I used the same amount for both appetizer and topper)

¼ of a red onion, chopped

1 scallion, chopped

1 juice of a lime or ½ juice of a lemon (I have tried it using both and noticed very little difference)

3 tbsp olive oil

¼ chopped fresh cilantro

Salt (kosher) & pepper to taste

Combine beans, corn, tomato, onion, scallion, cilantro, salt & pepper, lime/lemon juice, & olive oil.

Let Sit in refrigeration for 30 ish minutes (even with this step I was still able to make it a 30 minute meal).

Add avocado prior to serving.

E’s rating:

5 out of 5

Yes, yes, Yes to eating again

Skinny Chicken & Southwestern Black Bean Salad

Adapted from http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html