Ingredients:
1 (15 ounce) cans black beans, drain and rinse
1 1/4 cups frozen corn, thawed
3/4 cup purple onions, chop fine
3/4 cup bell peppers, chop fine
2 jalapenos, seeded and chopped fine
1/2 cup balsamic vinegar
1/4 cup olive oil
1 1/2 tablespoons Dijon mustard
salt and pepper
4 boneless skinless chicken breasts or 4 orange roughy
1 tablespoon chili powder
1 teaspoon cumin
salt and pepper
1 tablespoon butter
1/4 cup cilantro
Directions:
Cover and chill Salsa 2 hours.
Sprinkle chili powder, cumin, salt, and pepper over chicken.
Melt butter in skillet and cook chicken 5-7 minutes on each side.
Stir cilantro into salsa and serve over chicken.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.