Black Bean Salad with Grilled Chicken

Healthycooking's picture

Jan. 03, 2012


Dried black beans 1 Cup (16 tbs)
Homemade chicken broth/Low sodium canned broth or water 2 Cup (32 tbs)
Salt 1 Teaspoon
Bay leaf 1
Black peppercorns 10 , tied in cheesecloth
Garlic 1 Teaspoon , minced
Jalapeno pepper 1 , cored, seeded and diced fine
Red onion 1/2 , peeled and diced fine
Extra virgin olive oil 2 Tablespoon (plus 2 teaspoons)
Fresh lime juice 2 Tablespoon
Ground cumin 1 Teaspoon
Chilli powder 1 Teaspoon
Fresh cilantro 3 Tablespoon
Tabasco 3 Drop
Kosher salt 1 Pinch (good, optional)
Fresh black pepper To Taste (few grinds)
Chicken breast halves 20 Ounce , skinned, boned (4 halves, 5 ounce each)
Lettuce leaves 3
Fresh cilantro 3 (for garnishing)



1. Start by preparing a charcoal, wood, or gas grill or preheat the broiler


2. In a large pot, place the black beans, add water to cover 2 to 3 inches inisde the pot, now take the pot and refrigerate it for 8 hours or overnight, once chilled down completely, take a colander, and in it drain the beans, then discard the soaking water, and make sure to

rinse the beans properly under running water

3. In a large saucepan, combine the first 6 ingredeints, and simmer and cook for about 60-90 minutes till the mixture is tender, then remove the beans from the heat and set it aside to cool in the cooking liquid

4. Once the beans are cooled, drain them. Take the bay leaf and peppercorns and discard them.

5. In a bowl, place the beans along with the nest 8 ingredeints, now season the bean salad to taste with salt and pepper

6. Lay the chicken breasts, and season it with salt and pepper, also take 2 teaspoons of olive oil and brush it over the chicken

7. On a grill, place the chicken and grill for 2 to 3 minutes on each side. Once grilled completely take it out from the grill.

8. On 4 serving plates, arrange with a few lettuce leaves and spoon the black bean salad over them, also top the beans with a grilled chicken breast

9. Over the Black Bean Salad With Grilled Chicken, garnish each with a few sprigs of fresh cilantro before serving


10. Serve with a sauce of your choice, or salads, cooked vegetables

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 447Calories from Fat 96

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 966 mg40.25%

Total Carbohydrates 41 g13.7%

Dietary Fiber 10 g40%

Sugars 3 g

Protein 46 g92%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet