Best Black Bean Salsa Chicken Recipes

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GRILLED TURKEY OR CHICKEN CUTLETS WITH BLACK BEAN, CORN, TOMATO AND AVOCADO SALSA



Grilled Turkey or Chicken Cutlets with Black Bean, Corn, Tomato and Avocado Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 38m

Number Of Ingredients 11

1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
4 turkey or chicken cutlets (each about 4-6 ounces)
1 15-ounce can black beans, drained and rinsed
1 cup cooked fresh or thawed frozen corn kernels
8 to 10 small cherry tomatoes, quartered
1 medium Hass avocado, halved, pitted, peeled, and cut into small dice
1/4 cup lightly packed cilantro leaves

Steps:

  • 1. Whisk the mustard and vinegar in a large bowl, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season the cutlets with some salt and pepper and put in a large non-reactive glass or ceramic bowl. Pour about a 1/4 cup of the dressing over the cutlets and turn to coat evenly. Cover and marinate for 15 minutes at room temperature, or in the refrigerator for up to 8 hours.
  • 2. Add the beans, corn, and tomatoes to the remaining dressing. Season the salsa with salt and pepper and toss to coat evenly. Add the avocado and cilantro and gently mix, taking care not to break up the avocado.
  • 3. Preheat a stovetop grill or grill pan on medium-high. Drain the cutlets and grill until lightly browned and firm to the touch, about 3 to 4 minutes per side. Serve hot with the salsa.

Nutrition Facts : Calories 389, Fat 17 grams, SaturatedFat 2.5 grams, Cholesterol 82 milligrams, Sodium 397 milligrams, Carbohydrate 24 grams, Fiber 8 grams, Protein 39 grams

BLACK AND GOLD CHICKEN WITH DIRTY RICE AND BLACK BEAN AND CORN SALSA



Black and Gold Chicken with Dirty Rice and Black Bean and Corn Salsa image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 30

2 (3 1/2 to 4-pound) chickens
1 heaping teaspoon hot chili powder
1 teaspoon ground cumin
1 teaspoon fennel pollen
Dash ground white pepper
1 teaspoon fine sea salt
5 dried morel mushrooms
1 teaspoon salt
3 carrots, peeled cut into chunks
2 onions, peeled and cut into chunks
3 stalks celery, cut into chunks
26 ounces beer
1 1/2 quarts water
Barbecue Sauce, recipe follows
4 cups instant white rice
Black Bean and Corn Salsa, recipe follows
2/3 cup ketchup (recommended: Heinz)
4 ounces beer
2/3 cup packed light brown sugar
1 teaspoon hot chili powder
2 (15-ounce) cans black beans, rinsed and drained
6 ounces frozen corn, thawed
1 large beef steak tomato, seeded and finely diced
1 medium green bell pepper, seeded and finely diced
1 teaspoon chopped fresh cilantro leaves
1 clove garlic, chopped
1 jalapeno, seeded and finely chopped
1 cup tomato juice
1 medium red onion, finely diced
1 lime, juiced

Steps:

  • Break down chickens to get 4 breasts on the bone (with skin) and 4 leg-thigh pieces. Trim all fat and skin from the carcasses and hack into small pieces.
  • In a small bowl, combine chili powder, ground cumin, fennel pollen, white pepper, and fine salt. Rub all over chicken breasts, cover and keep refrigerated.
  • Preheat an outdoor grill for indirect grilling. Season chicken legs with salt and pepper, wrap in aluminum foil to form a pouch. Grill away from the heat source until chicken is very tender, about 1 hour.
  • Place the chicken bones, dried mushrooms, carrots, celery, onion and salt in cheesecloth and tie off with twine. Add beer and water to stock pot and toss in tied up bones. Bring to a boil and lower to a simmer. Simmer for 2 hours. Remove tied up bones.
  • After the legs have cooked for 1 hour, remove from grill. Discard skin and bones, shred chicken meat and set aside. Place dry rubbed chicken breast on grill skin side down over direct heat. Grill chicken, turning once, until cooked through about 5 to 6 minutes per side. Meanwhile, in a saucepan, heat Barbecue Sauce to simmering. Stir in leg meat.
  • When the dish is 5 minutes away from finished, measure out 4 cups hot stock into a clean saucepan. Return to simmer, add white rice, cover and remove from heat. Let sit 5 minutes, then fluff with a fork.
  • Slice chicken breast, serve over rice with leg meat and Corn and Black Bean Salsa.
  • Combine all ingredients in a large bowl.
  • In a mixing bowl, toss all of the ingredients together and let sit for 1 hour.

CILANTRO LIME CHICKEN TACOS WITH A MANGO AND BLACK BEAN SALSA



Cilantro Lime Chicken Tacos With a Mango and Black Bean Salsa image

A lovely summery chicken taco with a refreshing salsa, courtesy of "for the love of cooking" site.

Provided by MarraMamba

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

3 small limes, juice and zest of
3 -4 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
sea salt & freshly ground black pepper, to taste
1/4 cup fresh cilantro, chopped
4 boneless skinless chicken breasts, trimmed of any fat
2 large ripe mangoes, peeled and chopped
1 (8 ounce) can black beans, drained and rinsed
2 green onions, chopped
1 jalapeno, chopped (I removed the seeds and veins)
1 handful fresh cilantro, chopped
1 teaspoon cumin
1 large lime, juice of
corn tortilla, warmed
Cotija cheese
sour cream
guacamole

Steps:

  • Place first 8 ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
  • Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.
  • Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.

CHICKEN WITH BLACK BEAN SALSA



Chicken with Black Bean Salsa image

"There's nothing timid about the flavors in this Southwestern-style entree," writes Trisha Kruse of Eagle, Idaho. "Prepared on the grill or broiled, it's a fast, fun meal for a busy weeknight or a weekend get-together with friends."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, drained
1 small red onion, chopped
1 plum tomato, chopped
1 garlic clove, minced
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
RUB:
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 269 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN BREASTS WITH CORNMEAL-CORIANDER CRUST AND BLACK BEAN-MANGO SALSA



Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa image

Categories     Bean     Chicken     Herb     Sauté     Low Fat     Mango     Cornmeal     Coriander     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

2 cups 1/2-inch pieces peeled pitted mangoes
1 15- to 16-ounce can black beans, drained, rinsed
3/4 cup fresh white corn kernels
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon chili oil*
1 teaspoon sugar
1/3 cup yellow cornmeal
1 tablespoon ground coriander
8 5-ounce skinless boneless chicken breasts, excess fat trimmed
Nonstick vegetable oil spray
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

  • Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour.
  • Preheat oven to 250°F. Mix cornmeal and coriander in shallow bowl. Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture. Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer. Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts.
  • Cut chicken breasts diagonally into 1/2-inch-thick slices. Transfer to plates. Spoon salsa atop chicken and serve.

CHICKEN BURRITOS WITH CHEESE AND BLACK BEAN SALSA



Chicken Burritos With Cheese and Black Bean Salsa image

Adapted from a recipe at the Newman's Own site. This one's a quickie but goodie, handy when you have to eat in a rush! Instead of grilling, you can broil the chicken; as an alternative, you can also cut it into strips BEFORE cooking and dry-sauté the strips in a nonstick spray-coated pan.

Provided by echo echo

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 (6 ounce) boneless chicken breast halves, flattened, grilled, and cut in strips
1/3 cup newman's own bombolina pasta sauce
2/3 cup canned black beans, drained
1/4 cup medium-hot salsa
2 large flour tortillas
1/2 cup monterey jack cheese, grated
2 tablespoons sour cream

Steps:

  • In one small bowl, toss chicken strips with pasta sauce and let marinate 10 minute.
  • In another small bowl, combine beans and salsa.
  • Place half chicken on half of one tortilla. Spread half the beans and salsa over chicken; sprinkle with half the cheese.
  • Repeat with second tortilla.
  • Roll tortillas up and place, seam side down, in a baking dish.
  • Bake at 375°F 5 minutes.
  • Top with a dollop of sour cream and serve.

Nutrition Facts : Calories 766.7, Fat 27.8, SaturatedFat 11.2, Cholesterol 101.9, Sodium 1645, Carbohydrate 79.2, Fiber 9.7, Sugar 7, Protein 48.2

CROCKPOT SALSA CHICKEN AND BLACK BEAN SOUP



Crockpot Salsa Chicken and Black Bean Soup image

This recipe is from A Year of Slow Cooking (crockpot365.blogspot.com). It's a favorite in our house. In a pinch I have even made this on the stove. My family loves it.

Provided by cinwalsh_8057651

Categories     One Dish Meal

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb chicken, cut into bite sized pieces
2 (15 ounce) cans black beans, drained and rinsed (you could also use dried beans)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 (16 ounce) jar salsa
1 1/2 teaspoons cumin
1/2 cup sour cream, to stir in at the end
garnish with shredded cheddar cheese, avocado slices, cilantro, sour cream

Steps:

  • In a 4 quart or larger crockpot, combine all ingredients except sour cream.
  • Cook on low for 6-8 hours or high for 4-5 hours.
  • Stir in 1/2 cup sour cream.
  • To thicken, you could using and immersible blender to blend some of the soup.
  • Garnish and serve.

MOJO MARINATED CHICKEN WITH GRILLED PURPLE POTATOES AND CHARRED CORN AND BLACK BEAN SALSA WITH GRILLED FLOUR TORTILLA



Mojo Marinated Chicken with Grilled Purple Potatoes and Charred Corn and Black Bean Salsa with Grilled Flour Tortilla image

Provided by Herb Mesa

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 pounds boneless, skinless chicken breast
Salt and freshly ground black pepper
Salt and freshly ground black pepper
6 medium purple potatoes, sliced
Olive oil
1 ear corn, kernels cut from cob
1 small white onion, chopped
6 cloves garlic, minced
1 can black beans, drained and rinsed
1 small green pepper, cored, seeded and sliced
1 jalapeno, seeded and sliced
4 Roma tomatoes, chopped
1 bunch cilantro, leaves roughly chopped
1 lemon, halved
1 lime, halved
4 flour tortillas

Steps:

  • Preheat a grill or grill pan on medium heat.
  • Season the chicken with salt and pepper, to taste, and grill until golden brown on each side and cooked through, about 4 minutes per side. Transfer the chicken to a cutting board.
  • Put the potatoes in a small pot of water over medium heat and bring to a boil. Reduce the heat and simmer for just a few minutes until potatoes are cooked, but not soft. Drain the potatoes and add them to a bowl. Add some olive oil and season with salt and pepper, to taste. Toss the potatoes to coat with the oil. Put on the grill and cook for 1 minute on each side. Remove from the grill to a serving dish.
  • In a large saute pan over medium-high heat, heat 1 tablespoon olive oil. Add the corn, onion, and garlic and saute for 2 to 3 minutes. Add black beans and cook 2 minutes.
  • Remove the pan from the heat and stir in the peppers, tomato and cilantro. Squeeze in the juice from 1 lemon and 1 lime. Transfer to a serving bowl.
  • Slice the chicken and arrange on a serving platter. Serve with the grilled potatoes, the corn and bean salsa and flour tortillas.

CHICKEN AND RICE WITH BLACK BEAN SALSA



Chicken and Rice With Black Bean Salsa image

This is a really nice one dish recipe that is incredibly easy, and my boys/husband love it. Being that they are not big fans of rice, I considered this one a success. Credit to the OrderingDisorder blog.

Provided by lawmama

Categories     One Dish Meal

Time 45m

Yield 5 serving(s)

Number Of Ingredients 5

24 ounces salsa
30 ounces black beans
1 cup cheddar cheese, shredded
1 cup brown rice
1 1/2 cups water

Steps:

  • Preheat oven to 350.
  • First, start your rice. Brown rice can take up to 45 minutes to cook sometimes (although I like the Uncle Ben's 10-minute brown rice). Time it accordingly so that the rice is finished by the time the main dish is finished.
  • Pour the salsa into the bottom of a 13" x 9" glass baking dish. You can add extra if you want salsa leftover to mix into the rice.
  • Fillet the chicken breasts. Lay them on top of the salsa.
  • Bake for 25 minutes.
  • Remove from the oven and pour the black beans in the baking dish. Bake for another 10 minutes.
  • Take it out again and sprinkle the top with shredded cheese. Bake for another 2 minutes or until the cheese melts.
  • Dish out the chicken and black beans onto plates. Then, mix in the prepared rice into the dish with the leftover salsa and beans, and serve alongside the chicken. Enjoy!

Nutrition Facts : Calories 492.8, Fat 9.7, SaturatedFat 5.3, Cholesterol 23.7, Sodium 1041.2, Carbohydrate 78.5, Fiber 18.5, Sugar 5, Protein 25.9

GRILLED CHICKEN WITH BLACK BEAN SALSA



Grilled Chicken with Black Bean Salsa image

Black bean salsa with mango gives this dish a Mexican taste without too much heat. I like to slice the chicken and serve it over a long grain and wild rice mix. -Terri Clouse, Connoquenessing, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 15

1 cup lime juice
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
5 boneless skinless chicken breast halves (4 ounces each)
BLACK BEAN SALSA:
1 can (15 ounces) black beans, rinsed and drained
1 mango, peeled and cubed
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons brown sugar
1 teaspoon minced jalapeno pepper

Steps:

  • In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine. , Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.

Nutrition Facts : Calories 266 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

CUBAN CHICKEN AND BLACK BEAN TACOS WITH PINEAPPLE SALSA



Cuban Chicken and Black Bean Tacos with Pineapple Salsa image

Cuban inspired chicken and black bean tacos topped with fresh pineapple salsa!

Provided by @MakeItYours

Number Of Ingredients 34

4 large chicken breasts
Zest of an orange
Zest of a lime
1 1/2 cups freshly squeezed orange juice
1/3 cup freshly squeezed lime juice
2 teaspoons low sodium soy sauce
2 teaspoons honey
3 cloves of garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
14.5 ounce can black beans, rinsed and drained
2 tablespoons water
1 teaspoon olive oil
1/4 cup yellow onion, diced
2 tablespoons green bell pepper, diced
1 tablespoon jalepeno, diced
1 clove of garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1 bay leaf
1 teaspoon honey
1 tablespoon red wine vinegar
3 cups fresh pineapple, diced
1 jalepeno, diced
1/4 cup shallot or red onion, diced
1/2 cup cilantro, chopped
Juice of a lime
1/2 teaspoon kosher salt
Corn tortillas for serving

Steps:

  • Place the chicken breasts in the slow cooker.
  • In a glass measuring cup, whisk together all of the remaining ingredients for the chicken, then pour the mixture over the chicken breasts.
  • Cover the slow cooker and set it to cook on low for 4-6 hours depending on the size of your slow cooker and how fast it cooks.
  • When the chicken is cooked shred it using two forks.
  • In a small saucepan over medium high heat, heat the olive oil.
  • When the oil is hot add in the onion, bell pepper, jalepeno, and garlic.
  • Cook the vegetables until they have softened, about 3-5 minutes.
  • Turn the heat down to medium low and add in the remaining ingredients minus the red wine vinegar.
  • Stir everything together then cover with the lid and let it cook for 10 minutes.
  • Remove the beans from the heat, take out the bay leaf, and stir in the red wine vinegar.
  • In a large bowl combine all of the ingredients for the salsa.
  • Stir together and let it set for 30 minutes before serving for the best flavor.
  • Heat the corn tortillas in the microwave for 20 seconds or place them over the open flame of a gas stove for a more charred taco.
  • Place a scoop of the shredded chicken in the tortilla and top with a spoonful of black beans and pineapple salsa.

BLACK BEAN CORN SALSA WITH PORTOBELLO MUSHROOMS AND CHICKEN



Black Bean Corn Salsa with Portobello Mushrooms and Chicken image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

8 ounces portobello mushrooms, wiped and sliced
14-ounce jar black bean corn salsa
4 chicken breasts, boned and skin removed and cut into strips
1 tablespoon olive oil
Serving suggestions: green salad and cornbread

Steps:

  • Saute mushrooms in 3 to 4 tablespoons unsalted butter, until wilted, about 5 minutes on medium heat. Combine salsa with mushrooms and cook until heated through. In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.

GRILLED CHICKEN WITH BLACK BEAN - CORN SALSA



Grilled Chicken With Black Bean - Corn Salsa image

I'm pretty sure I found this one in a fitness magazine of some sort. This one is wonderful in the summer time. Very very tasty. One of my favorites! The salsa mixture for on top of the chicken is one of the best I've ever tasted. Worth making just to eat with chips. A pretty healthy meal too since it came from a fitness magazine. Enjoy!

Provided by Kristi

Categories     Chicken Breast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 17

3 tablespoons freshly squeezed lime juice
2 teaspoons olive oil
1 tablespoon chopped fresh cilantro
1 garlic clove, crushed
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon black pepper
16 ounces boneless skinless chicken breasts
1 cup canned yellow corn kernel, drained
1 (15 1/2 ounce) can black beans (drained and rinsed)
1/2 cup diced tomato
1/3 cup diced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons freshly squeezed lime juice
2 teaspoons olive oil
1 tablespoon rice wine vinegar (can substitute red wine vinegar)
1 tablespoon chopped fresh cilantro

Steps:

  • In a small bowl, mix together first 7 ingredients.
  • Place chicken breasts in a shallow dish and drizzle with lime marinade. Cover and chill 2 hours, turning once or twice.
  • In medium bowl, combine all salsa ingredients and season with salt and pepper if desired.
  • Cover and chill salsa until ready to serve.
  • When marinading is complete, heat grill to medium high for direct heat. Remove chicken from marinade and grill 5-6 minutes per side, turning until cooked through.
  • Serve with heaping spoonful of salsa atop each piece of chicken.
  • Enjoy!

Nutrition Facts : Calories 654.7, Fat 13.6, SaturatedFat 2.4, Cholesterol 131.6, Sodium 296.2, Carbohydrate 66, Fiber 17.6, Sugar 4.5, Protein 70.1

GRILLED CUBAN CHICKEN WITH BLACK BEAN AND MANGO SALSA RECIPE - (5/5)



Grilled Cuban Chicken with Black Bean and Mango Salsa Recipe - (5/5) image

Provided by á-5525

Number Of Ingredients 13

1/2 cup orange juice
1/4 cup cilantro, fresh, chopped
3 tablespoons fresh lime juice
2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon ground cumin
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, freshly ground
1 1/4 pound uncooked boneless, skinless chicken breast, four 5-ounce pieces
1 cup canned black beans, rinsed and drained
1 cup fresh mango, cubed
2 tablespoons red onion, chopped
2 sprays non-stick cooking spray

Steps:

  • In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove 1/2 cup and place in a large zip-close plastic bag. Add chicken to bag and turn to coat; seal bag and refrigerate up to 12 hours. Meanwhile, to make salsa, add beans, mango and onion to bowl with orange juice mixture; toss, cover and refrigerate up to 12 hours. When ready to cook, coat grill or gill pan with cooking spray; preheat over medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken, turning as needed, until cooked through, about 15 to 20 minutes. Transfer chicken to serving plates and spoon salso over chicken; pour any liquid left in botom of bowl over top. Yields 1 piece of chicken and about 1/2 cup of salsa per serving

BEER CAN STYLE JERK CHICKEN WITH PINEAPPLE BLACK BEAN SALSA.



BEER CAN STYLE JERK CHICKEN WITH PINEAPPLE BLACK BEAN SALSA. image

Categories     Chicken     Grill/Barbecue

Yield 4 people

Number Of Ingredients 44

1 Whole chicken, 4 - 6 lbs
Marinade:
2 cups Pineapple Juice
8 TBS chopped cilantro, stems included
4 Habenero Chilies, seeded and finely chopped*
1 tsp Salt
1 TBS Garlic Powder
Barbeque Sauce:
2 cups pineapple juice
1 Habenero pepper seeded and finley chopped*
2 TBS chopped cilantro
1 TBS Ginger minced with a microplane
1 Cup ketchup
3 TBS Malt Vinegar
2 TBS Worcestershire sauce
2 TBS dark brown sugar
1 TBS soy sauce
2 tsp sea salt
1 tsp fresh ground pepper
1 tsp cayenne pepper
1/4 tsp liquid smoke
Rub:
3 TBS Dark Brown Sugar
2 TBS fine sea salt
2 TBS ground corriander
2 tsp freshly ground black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp dried thyme
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp paprika
1/2 tsp ground allspice
Salsa:
1 Cup canned black beans, drained and rinsed
3 Scallions, sliced
1 Jalapeno pepper, seeded and minced
1 TBS Honey
1/2 cup minced cilantro
8 oz pineapple, 1/2" dice
1/2 cup lime juice
1/4 cup olive oil
1 tsp fine sea salt
Fresh ground pepper

Steps:

  • Marinate the Chicken Run fingers under chicken skin to release it and allow marinade to penetrate flesh, keeping skin intact. Place chicken in zip lock bag large enough to hold entire bird. Add marinade ingredients to bag. Zip up bag, removing as much air as possible. Smoosh around to mix and refrigerate overnight. Make the Pineapple Barbeque Sauce Combine all ingredients in a saucepan, stir and bring to a boil. Reduce heat and simmer 20 mins or until thick and syrupy. Prepare the Jerk Rub Combine the ingredients in a bowl and mix or process in a clean coffee grinder (reserved for spices). Make the Pineapple Black Bean salsa. In a non-reactive bowl, combine juice, oil and honey. Stir to mix. Add remaining ingredients and mix. Let flavours mingle in refrigerator for at least an hour. Cook the Chicken - Beer Can Style. Remove chicken from marinade and let drain. Pat chicken dry with paper towels inside and out. Reserve marinade in measuring jug. Pour marinade into can, filling about half way. Rub chicken inside and out with Jerk rub, getting as much under the skin as you can. Place can in center of pie pan and slide chicken over can fitting the can neatly inside the cavity. Adjust legs to make a tripod and ensure the chicken is stable, squatting on the can. Insert meat thermometer probe in thigh area, not touching bone, if using a remote wireless one. Set up grill for indirect grilling. When hot, place chicken in its pan over the cool side of grill. Pour any remaining marinade in pie pan, just to cover to about ¼". Close grill and cook for about an hour. Check every 15 mins and brush generously with barbeque sauce. Also rotate 180 degrees each time to ensure even browning. When internal temperature reaches 170 - 175 degrees F remove carefully from grill and let rest about 10 mins. Temperature should rise to about 180 degrees F. Carve or quarter and serve with salsa. * Use latex gloves.

INSTANT POT BLACK BEAN CORN SALSA CHICKEN RECIPE (FREEZER MEAL)



Instant Pot Black Bean Corn Salsa Chicken Recipe (Freezer Meal) image

Instant Pot Black Bean Corn Salsa Chicken recipe is an easy dump-and-go pressure cooker dish that takes minutes from start to finish.

Provided by @MakeItYours

Number Of Ingredients 6

1 ½ pounds boneless, skinles chicken breast ((I used frozen))
15 ounces canned black beans (rinsed and drained)
14 ounces canned corn (drained)
1 cup salsa
1 ounce taco seasoning (1 packet)
½ cup water

Steps:

  • Place chicken breasts in the bottom of the Instant Pot.
  • Pour black beans, corn, salsa, and taco seasoning on top of chicken.
  • Add water to Instant Pot (pour on the side so it doesn't wash seasoning off of chicken).
  • Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
  • When the timer is done, do a QUICK RELEASE of the pressure.
  • Remove chicken from Instant Pot and shred with 2 forks (it should fall apart fairly easily).
  • Place chicken back into Instant Pot with salsa mixture and liquid. Mix together to incorporate the chicken.
  • Serve on top of salad, nachos, tacos, burritos, or anyway that you prefer! Top with your favorite toppings and enjoy.

SPICY CHICKEN OR TURKEY TENDERLOINS W/BLACK BEAN SALSA



Spicy Chicken or Turkey Tenderloins W/Black Bean Salsa image

Make and share this Spicy Chicken or Turkey Tenderloins W/Black Bean Salsa recipe from Food.com.

Provided by gailanng

Categories     Healthy

Time 38m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt (to taste)
1 lb chicken tenderloins or 1 lb turkey tenderloins
2 teaspoons olive oil
1/4 cup freshly squeezed lime juice
2 teaspoons olive oil
1/3 cup sweet onion, chopped
1 jalapeno pepper, seeded and minced
1 (15 ounce) can black beans, rinsed and drained
1 (8 3/4 ounce) can corn, drained
1/3 cup chopped tomato
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 tablespoons fresh cilantro, chopped (plus extra for garnish)
1 lime, cut in quarters

Steps:

  • For the Tenderloins: In small bowl combine chili powder, cumin, cayenne pepper and salt; sprinkle mixture over turkey.
  • In medium nonstick skillet, over medium-high heat, brown tenderloins in hot oil for 3 to 4 minutes on each side.
  • Add lime juice, cover and reduce heat to low. Cook 8 to 10 minutes, or until tenderloins are no longer pink in center and food thermometer reaches 165 degrees F.
  • For the Black Bean Salsa: In medium nonstick skillet, over medium-high heat, heat oil. Saute onion and jalapeno pepper in oil for 2 to 3 minutes or until onion softens.
  • Add beans, corn, tomatoes, chili powder, cumin and cilantro. Cook 5 to 10 minutes or until mixture is heated throughout.
  • To serve, squeeze a lime wedge over each serving. Garnish with additional cilantro sprigs.

Nutrition Facts : Calories 352.3, Fat 8.1, SaturatedFat 1.4, Cholesterol 65.8, Sodium 92.9, Carbohydrate 37, Fiber 9.5, Sugar 4.5, Protein 36

CHICKEN TOSTADAS WITH BLACK BEAN SALSA



CHICKEN TOSTADAS WITH BLACK BEAN SALSA image

Categories     Chicken

Yield 6 tostados

Number Of Ingredients 18

6 6-inchcorn tortillas
Nonstick cooking spray
1 14-ounce canreduced-sodium chicken broth
1 teaspoonchili powder
1 teaspoonground cumin
1/2 teaspoondried oregano, crushed
3 skinless, boneless chicken breast halves (14 to 16 ounces total)
1 15-ounce canblack beans, rinsed and drained
3/4 cupfrozen whole kernel corn, thawed
1/2 cupchopped fresh tomato
1/4 cupchopped onion
1/4 cupsnipped fresh cilantro
3 tablespoonslime juice
1/8 teaspoonground black pepper
2 cupsshredded Romaine lettuce
Fresh cilantro sprigs (optional)
1/3 cuplight dairy sour cream (optional)
Lime wedges (optional)

Steps:

  • 1. Preheat oven to 400 degrees F. Coat both sides of tortillas with nonstick cooking spray. Place on baking sheets. Bake for 7 to 9 minutes or until lightly browned. Transfer to wire racks to cool. Tortillas will crisp up as they cool. 2. Meanwhile, in a large skillet combine broth, chili powder, cumin, and oregano. Bring to boiling. Add chicken; return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until chicken is no longer pink (170 degrees F). Remove from heat. Let chicken cool in the liquid about 15 minutes or until cool enough to handle. When cool enough to handle, transfer chicken to a cutting board and shred the chicken into large pieces using two forks. Return shredded chicken to the cooking liquid. 3. In a medium bowl combine beans, corn, tomato, onion, snipped cilantro, lime juice, and pepper. 4. Place tortillas on serving plates. Top with lettuce and bean mixture. Using a slotted spoon, spoon chicken atop bean mixture. If desired, garnish with cilantro and serve with sour cream and lime wedges. Makes 6 tostadas.

CHICKEN BURRITOS WITH BLACK BEAN SALSA



CHICKEN BURRITOS WITH BLACK BEAN SALSA image

Categories     Bean     Chicken

Yield 4

Number Of Ingredients 11

INGREDIENTS
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
2 scallions including green tops, chopped
1 tablespoon lemon or lime juice
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/3 pounds boneless, skinless chicken breasts (about 4)
1/4 teaspoon chili powder
1/4 teaspoon fresh-ground black pepper
1/2 pound pepper Jack cheese, grated
4 large (9-inch) flour tortillas

Steps:

  • DIRECTIONS 1. Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt. 2. Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice. 3. Heat the oven to 350°. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.

CHICKEN WITH BLACK BEAN SALSA



CHICKEN WITH BLACK BEAN SALSA image

Categories     Bean     Chicken     Sauté     Quick & Easy

Yield 4 servings

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 cans black beans, drained
6 firm plum tomatoes, seeded and diced
2 small green chilies, diced
1 small onion, diced
1 yellow pepper, diced
1 clove of garlic, minced
salt & pepper
1/2 teaspoon chili powder

Steps:

  • Sautee chicken in large pan. While it is cooking,in another sautee pan, add the garlic and onions to a teaspoon of olive oil. After two minutes, add the chilis and black beans. Add the chili powder and gently stir. Pour over the chicken and let sit over low heat until the beans are heated through. Just before serving, gently stir in the plum tomatoes. Serve over rice.

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