You may not think a big bowl of salsa makes a meal, but you won’t be able to stop eating this hearty condiment until your belly is full. If you have a garden, run out and pick a few tomatoes, green onions, and as many varieties of peppers as you can. Sauté a pound of chicken seasoned with Mexican spices, throw a few beers on ice, and in 30 minutes you’ll have a perfect summer meal.
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
- 1 - 1-1/2 pounds unbreaded chicken breasts, cooked, diced and seasoned with Pampered Chef Southwest Seasoning Mix or any combination of Mexican spices
- 3 large tomatoes, chopped
- 1/4 cup fresh lime juice (or lime juice from a bottle), to taste - you may want to add more to make it juicier
- 1/4 cup green onions, finely chopped just past the white part
- 2 (15 oz. each) cans black beans, drained and rinsed
- 3 Tbsp fresh cilantro, chopped
- 1/4 tsp salt, or more to taste
- 1/4 tsp pepper
- 2 garlic cloves, minced
- 1 cup diced pepper (red, green, orange, yellow, whatever kinds you like)
- 2 jalapeno peppers, finely chopped
- tortilla chips to serve
Sauté the chicken 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.