Black Bean Salad

• Vegan
• Gluten free

• Produce

  • 2 cans (15 oz each black beans
  • 1/2 cup Cilantro, fresh
  • 1 1/2 cups Corn, frozen
  • 1 clove Garlic
  • 1 Red bell pepper
  • 3 Roma tomatoes
  • 6 Scallions

• Condiments

  • 1/3 cup Lime juice, fresh

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

Found on bodyredesignonline.com

Description

Ingredients

• ⅓ cup fresh lime juice
• ½ cup olive oil
• 1 clove garlic, minced
• ¼ tsp cayenne pepper
• salt to taste
• 2 cans (15-oz each), black beans, rinsed and drained
• 1½ cups frozen corn
• 1 red bell pepper, chopped
• 3 roma tomatoes, seeded and chopped
• 6 scallions, chopped
• ½ cup fresh cilantro, chopped
• ¼ - ½ tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp poultry seasoning
• ¼ tsp paprika
• ¼ tsp onion powder
• salt and pepper
• 2 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 3 tbsp fresh lime juice

Directions

• In a small bowl, whisk lime juice, olive oil, garlic, cayenne pepper, and salt.
• Combine the rest of the ingredients in a large bowl. Pour dressing over the mixture and stir to combine.
• Eat up!
• Combine the cayenne pepper, garlic powder, poultry seasoning, paprika, onion powder, and salt and pepper in a small bowl. Sprinkle the mixture all over the chicken breasts.
• Heat olive oil and butter in a large non-stick skillet over medium-high heat. Saute the chicken for 6-8 minutes per side. Add the minced garlic and lime juice, and continue cooking, stirring occasionally, until the chicken reaches an internal temperature of 165 degrees F.
• Serve with Black Bean Salad.