Chicken Black Bean Salsa Moonlights as Summer Meal
You may not think a big bowl of chicken black bean salsa is hearty enough for a meal, but you won’t stop eating it until you realize your belly is full. If you have a garden, run out and pick a few tomatoes, green onions, and a few varieties of bell peppers. Sauté a pound-and-a-half of chicken seasoned with Southwest seasonings, sink a few beers in ice, and in 30 minutes you’ll have a perfect summer meal.
Recipe Snapshot
EASE: Easy to make in under 30 minutes.
PROS: It’s delicious and somewhat healthy.
CONS: You might run out of tortilla chips.
WOULD I MAKE THIS AGAIN? Every day in the summer.
Our favorite sidekick for scooping up this salsa is a big bag of Margaritaville Sea Salt Tortilla Chips. (Thanks to my sister Kalli for the recommendation a couple of years ago.) For those of you in the Midwest, you can purchase the chips at Hy-Vee, Fareway Foods and Schnucks.
Of course, no meal is complete without something sweet so we topped off this spicy summer meal with a light and creamy, no-bake dessert—Summer Breeze Lime Pie.
Happy summer!
Sweet wishes,
Chicken and Black Bean Salsa
Ingredients
- 1½ lb skinless, boneless chicken breasts
- 2 tablespoons Southwest seasonings (onion flakes, minced garlic, salt, ground chili peppers, cayenne, cumin, oregano), we use Pampered Chef Southwest Seasoning Mix
- 3 large tomatoes
- ¼ cup fresh-squeezed lime juice
- ¼ cup green onions, chopped just past the white part
- 30 oz black beans, drained, rinsed
- 3 tablespoons fresh cilantro, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 1 cup diced bell peppers, red, green, yellow, orange
- 2 jalapeno peppers, finely diced
- tortila chips for serving
Instructions
- Cut the chicken into bite-sized pieces, season with southwest seasoning, and sauté until fully cooked.
- Cut up all the vegetables, cilantro, garlic, and stir together in a large bowl with the salt and lime juice.
- Drain and rinse beans. Add to the vegetables.
- When the chicken is done, stir it into the vegetable and bean mix. Serve with chips. Store in the refrigerator and serve leftovers cold.
Nutrition
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
7 Comments