Southern Heat and Eats

Black Bean Salad with Grilled Chicken. Served with warm rice and tortillas.

This turned out to be the perfect recipe for the heat wave we're experiencing!

Modified recipe:
2 boneless, skinless chicken breasts, flattened (about 1 lb)
Olive oil, for brushing
Salt and freshly ground pepper
1 can peaches and cream corn (would use more next time)
2 cans (19 oz each) black beans, rinsed and drained
1 red bell pepper, cored, seeded, and cut into 1/4-inch dice
1/3 red onion, finely chopped
1/8 tsp crushed red pepper flakes
3 tablespoons fresh lime juice
5 tablespoons finely chopped fresh cilantro

Preparation: 

Since we can't have a barbeque, I brushed the flattened chicken with oil, added salt and pepper and put it under the broiler for about 5 minutes per side. The rest of the prep involved chopping and can opening!

Verdict:

I really enjoyed the contrast of cool bean salad and warm rice in the tortilla. This was a very refreshing and summery dish. Cilantro definitely played a big part. It could have used some more spice heat, though. Sour cream would probably be a good addition for dairy eaters!

Next time, I would use fewer black beans, more lime juice, and less vegetable oil.

Although I cut the recipe down to above ingredients, we about 10 large tortillas worth of food.

Side: Yellow rice

After cooking plain rice, I fried it with oil, about 1/2 tsp cumin, 1 tsp turmeric, 1/2 tsp curry powder, garlic, and salt.