Diced peppers and onions tossed with fresh corn, black beans and crumbled feta served along side grilled BBQ chicken. This fresh summer salad is sure to be a hit!
|2||Packages (4 pieces) Maple Leaf Prime Naturally® Marinated Santa Fe Chicken Breasts|
|1||(750 g) Bag frozen corn niblets|
|1||(14 oz/398 mL) Can black beans|
|0.5||Red onion, finely chopped|
|0.5||Red pepper, finely chopped|
|1 cup||(250 mL) Diced Feta cheese|
|3 tbsp||(45 mL) Apple cider vinegar|
|2 tsp||(10 mL) Honey|
|1 tsp||(5 mL) Cumin|
|0.25 cup||(60 mL) Chopped fresh cilantro|
|Salt and pepper|
PREHEAT BBQ or grill pan to medium-high.
HEAT a cast iron skillet over high. Add corn in batches - do not to overcrowd the pan. Cook, stirring frequently, for 5-6 minutes or until golden brown in spots. Remove and place in a large bowl. Repeat with remaining corn. Add black beans, red onion, red pepper and Feta cheese to the corn. Toss to combine. Mix together remaining ingredients and drizzle over corn mixture.
LIGHTLY coat BBQ or grill pan with non-stick cooking spray. Grill chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Remove chicken from the grill. Slice and serve over corn and Feta mixture.
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