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.
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.
Chicken and Black Bean Salsa
- 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
- 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.
All text and images © Staci Mergenthal • Random Sweets