Bonus chicken recipe!! This started out as a bean recipe, but beans are just a side dish. What can you do with just a bowl full of beans?
The only answer I could come up with was, “Eat it with chicken.” So. You get two delicious recipes today, yay! And they’re both really easy. AND they use similar ingredients, so if you’ve got the stuff for one, you can probably make the other.
Three cheers for multi-tasking!
Let’s start with the black bean salad. I called it a salad; my husband called it salsa. Tomato, to-mah-to, right? However you pronounce it, all you have to do is chop it up and combine it with some black beans, corn, red pepper, green onions, cilantro, and a tangy lime dressing. It’s like salsa that you can eat by the forkful, with the added benefit that it actually fills you up like real food (unlike chugging a bottle of Pace. Don’t try that.)
And now, on to the other main event: Garlic Lime Chicken! I just made up a simple spice rub with stuff I had in my pantry — salt and pepper, cayenne pepper, paprika, garlic powder (of course), onion powder, and a bit of poultry seasoning. I sprinkled it on chicken breasts, then pan-fried the chicken. Adding the lime juice and minced garlic at the end brought a little extra zing to the flavors.
Plus, it made the chicken match the beans, which is important. In case you’re one of those people who doesn’t like your foods to touch each other on the plate (we should have our own club. I mean, besides the kids’ table at Thanksgiving). These two taste really good together, so it’s okay.
Actually, the bean salad tastes good with just about anything. We put it on burritos with shredded beef. I bet it’d be pretty good if you scrambled it up with some eggs, too.
Does that mean it’s a salsa instead of a salad? 😉
Either way, I hope you like it! xoxo
- ⅓ cup fresh lime juice
- ½ cup olive oil
- 1 clove garlic, minced
- ¼ tsp cayenne pepper
- salt to taste
- 2 cans (15-oz each), black beans, rinsed and drained
- 1½ cups frozen corn
- 1 red bell pepper, chopped
- 3 roma tomatoes, seeded and chopped
- 6 scallions, chopped
- ½ cup fresh cilantro, chopped
- In a small bowl, whisk lime juice, olive oil, garlic, cayenne pepper, and salt.
- Combine the rest of the ingredients in a large bowl. Pour dressing over the mixture and stir to combine.
- Eat up!
- ¼ - ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp poultry seasoning
- ¼ tsp paprika
- ¼ tsp onion powder
- salt and pepper
- 2 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 3 tbsp fresh lime juice
- Combine the cayenne pepper, garlic powder, poultry seasoning, paprika, onion powder, and salt and pepper in a small bowl. Sprinkle the mixture all over the chicken breasts.
- Heat olive oil and butter in a large non-stick skillet over medium-high heat. Saute the chicken for 6-8 minutes per side. Add the minced garlic and lime juice, and continue cooking, stirring occasionally, until the chicken reaches an internal temperature of 165 degrees F.
- Serve with Black Bean Salad.