Ingredients:
1 (15 ounce) cans black beans, rinsed and drained
1 (15 1/4 ounce) cans sweet whole kernel corn, drained
1 (15 ounce) cans black-eyed peas
1 small red onions, chopped
1/2 cup chopped green bell peppers
1 (4 1/2 ounce) cans diced green chilies
2 tomatoes, diced and drained
1 cup Italian salad dressing
1 1/2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1/2 teaspoon garlic salt
6 (6 ounce) boneless skinless chicken breasts
3 fresh whole limes
1/3 cup tequila or 1/3 cup apple juice
3 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
6 romaine lettuce leaves
Directions:
Combine all ingredients for Texas Bean Salsa. Cover, and refrigerate 6 hours or overnight.
About 45 minutes before serving, place chicken breasts in baking dish. Squeeze lime juice over chicken. Drizzle with tequilla or apple juice. Sprinkle with paprika, salt and black pepper. Cover and marinate 10-60 minutes. Remove from marinade and grill or broil 10-12 minutes, until cooked, turning once.
Lay a lettuce leaf on each plate. Place a chicken breast on top of the lettuce leaf, and top each chicken breast with 1/6 of the Texas Bean Salsa. Garnish with additional cilantro leaves and/or lime wedges if desired.
Servings: 6
Time preparation: 25 min.
Time total: 35 min.