Ingredients:
1 (15 ounce) cans black beans, rinsed, drained
1 (15 ounce) cans sweet corn, drained
1/2 cup red onions, chopped finely
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1 teaspoon sugar
1/3 cup yellow cornmeal
1 tablespoon ground coriander
4 chicken breasts, pounded thinly
4 tablespoons olive oil
Directions:
Place first 6 ingredients in a large bowl.
Toss to combine, season with salt and pepper.
Cover and let stand for 1 hour.
Mix cornmeal and coriander in a shallow bowl . coat the chicken breasts with olive oil and then dredge in the cornmeal.
In a large skillet heat the olive oil on med/high and saute the chicken breasts until golden on both sides, about 5 mins a side.
Serve with the black bean salsa, rice and “Three pepper slaw with chipotle dressing”.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.