Best 8 Grilled Chicken With Black Bean Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing flavors of grilled chicken with black bean salsa, a culinary delight that seamlessly blends smoky, succulent chicken with a vibrant, zesty salsa. This delectable dish promises a harmonious balance of textures and flavors, making it a perfect choice for a healthy and satisfying meal.

The grilled chicken, marinated in a blend of aromatic herbs and spices, exudes a smoky, slightly charred exterior while maintaining a tender and juicy interior. Perfectly grilled to retain its natural flavors, the chicken serves as an ideal base for the vibrant black bean salsa.

The salsa, a symphony of flavors and textures, features a medley of black beans, tomatoes, onions, cilantro, and jalapenos, all bound together by a tangy lime dressing. The hearty black beans provide a protein-rich base, while the tomatoes, onions, and cilantro add a refreshing brightness. A hint of spiciness from the jalapenos adds a subtle warmth, creating a salsa that is both flavorful and addictive.

This grilled chicken with black bean salsa is a versatile dish that can be enjoyed in various ways. Serve it over a bed of fluffy rice or quinoa for a complete meal. For a lighter option, pair it with a fresh green salad and a drizzle of tangy dressing. The salsa can also be used as a dip for tortilla chips or vegetable crudités, making it a perfect appetizer or party snack.

With its zesty flavors and healthy ingredients, grilled chicken with black bean salsa is a dish that will appeal to a wide range of palates.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH BLACK BEAN SALSA



Chicken with Black Bean Salsa image

"There's nothing timid about the flavors in this Southwestern-style entree," writes Trisha Kruse of Eagle, Idaho. "Prepared on the grill or broiled, it's a fast, fun meal for a busy weeknight or a weekend get-together with friends."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, drained
1 small red onion, chopped
1 plum tomato, chopped
1 garlic clove, minced
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
RUB:
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 269 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

GRILLED CHICKEN WITH BLACK BEAN SALSA



Grilled Chicken with Black Bean Salsa image

Provided by Angela McGowan

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat grill. Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/12 teaspoon dried oregano and 1/4 teaspoon garlic powder. Mix well. Sprinkle seasonings over both sides of chicken breasts. Combine black beans, corn, red onion, cilantro, tomato, lime juice, 1/2 teaspoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside. Grill chicken breasts over medium heat until done, about 15 - 20 minutes, or until chicken is no longer pink and has an internal temperature of 165°. Top grilled chicken with black bean salsa and serve with a fresh salad or rice.

GRILLED CHICKEN WITH BLACK BEAN SALSA



Grilled Chicken with Black Bean Salsa image

Black bean salsa with mango gives this dish a Mexican taste without too much heat. I like to slice the chicken and serve it over a long grain and wild rice mix. -Terri Clouse, Connoquenessing, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 15

1 cup lime juice
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
5 boneless skinless chicken breast halves (4 ounces each)
BLACK BEAN SALSA:
1 can (15 ounces) black beans, rinsed and drained
1 mango, peeled and cubed
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons brown sugar
1 teaspoon minced jalapeno pepper

Steps:

  • In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine. , Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.

Nutrition Facts : Calories 266 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

BLACK AND GOLD CHICKEN WITH DIRTY RICE AND BLACK BEAN AND CORN SALSA



Black and Gold Chicken with Dirty Rice and Black Bean and Corn Salsa image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 30

2 (3 1/2 to 4-pound) chickens
1 heaping teaspoon hot chili powder
1 teaspoon ground cumin
1 teaspoon fennel pollen
Dash ground white pepper
1 teaspoon fine sea salt
5 dried morel mushrooms
1 teaspoon salt
3 carrots, peeled cut into chunks
2 onions, peeled and cut into chunks
3 stalks celery, cut into chunks
26 ounces beer
1 1/2 quarts water
Barbecue Sauce, recipe follows
4 cups instant white rice
Black Bean and Corn Salsa, recipe follows
2/3 cup ketchup (recommended: Heinz)
4 ounces beer
2/3 cup packed light brown sugar
1 teaspoon hot chili powder
2 (15-ounce) cans black beans, rinsed and drained
6 ounces frozen corn, thawed
1 large beef steak tomato, seeded and finely diced
1 medium green bell pepper, seeded and finely diced
1 teaspoon chopped fresh cilantro leaves
1 clove garlic, chopped
1 jalapeno, seeded and finely chopped
1 cup tomato juice
1 medium red onion, finely diced
1 lime, juiced

Steps:

  • Break down chickens to get 4 breasts on the bone (with skin) and 4 leg-thigh pieces. Trim all fat and skin from the carcasses and hack into small pieces.
  • In a small bowl, combine chili powder, ground cumin, fennel pollen, white pepper, and fine salt. Rub all over chicken breasts, cover and keep refrigerated.
  • Preheat an outdoor grill for indirect grilling. Season chicken legs with salt and pepper, wrap in aluminum foil to form a pouch. Grill away from the heat source until chicken is very tender, about 1 hour.
  • Place the chicken bones, dried mushrooms, carrots, celery, onion and salt in cheesecloth and tie off with twine. Add beer and water to stock pot and toss in tied up bones. Bring to a boil and lower to a simmer. Simmer for 2 hours. Remove tied up bones.
  • After the legs have cooked for 1 hour, remove from grill. Discard skin and bones, shred chicken meat and set aside. Place dry rubbed chicken breast on grill skin side down over direct heat. Grill chicken, turning once, until cooked through about 5 to 6 minutes per side. Meanwhile, in a saucepan, heat Barbecue Sauce to simmering. Stir in leg meat.
  • When the dish is 5 minutes away from finished, measure out 4 cups hot stock into a clean saucepan. Return to simmer, add white rice, cover and remove from heat. Let sit 5 minutes, then fluff with a fork.
  • Slice chicken breast, serve over rice with leg meat and Corn and Black Bean Salsa.
  • Combine all ingredients in a large bowl.
  • In a mixing bowl, toss all of the ingredients together and let sit for 1 hour.

GRILLED TURKEY OR CHICKEN CUTLETS WITH BLACK BEAN, CORN, TOMATO AND AVOCADO SALSA



Grilled Turkey or Chicken Cutlets with Black Bean, Corn, Tomato and Avocado Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 38m

Number Of Ingredients 11

1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
4 turkey or chicken cutlets (each about 4-6 ounces)
1 15-ounce can black beans, drained and rinsed
1 cup cooked fresh or thawed frozen corn kernels
8 to 10 small cherry tomatoes, quartered
1 medium Hass avocado, halved, pitted, peeled, and cut into small dice
1/4 cup lightly packed cilantro leaves

Steps:

  • 1. Whisk the mustard and vinegar in a large bowl, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season the cutlets with some salt and pepper and put in a large non-reactive glass or ceramic bowl. Pour about a 1/4 cup of the dressing over the cutlets and turn to coat evenly. Cover and marinate for 15 minutes at room temperature, or in the refrigerator for up to 8 hours.
  • 2. Add the beans, corn, and tomatoes to the remaining dressing. Season the salsa with salt and pepper and toss to coat evenly. Add the avocado and cilantro and gently mix, taking care not to break up the avocado.
  • 3. Preheat a stovetop grill or grill pan on medium-high. Drain the cutlets and grill until lightly browned and firm to the touch, about 3 to 4 minutes per side. Serve hot with the salsa.

Nutrition Facts : Calories 389, Fat 17 grams, SaturatedFat 2.5 grams, Cholesterol 82 milligrams, Sodium 397 milligrams, Carbohydrate 24 grams, Fiber 8 grams, Protein 39 grams

CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE



Cajun grilled chicken with lime black-eyed bean salad & guacamole image

Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day

Provided by Jennifer Irvine

Categories     Main course

Time 25m

Number Of Ingredients 19

1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 garlic clove , finely chopped
4 skinless, boneless chicken breasts (each weighing 140g)
200g black-eyed bean from a can, drained (or butter or cannellini beans)
2 tomatoes , deseeded and diced
85g sweetcorn from a can, drained
2 spring onions , trimmed and finely chopped
25g semi-dried tomato in oil from a jar, roughly chopped
zest and juice 1 lime
small handful coriander , finely chopped
1 avocado , stoned and peeled
¼ red chilli , deseeded and finely chopped
½ tbsp olive oil
juice 1 lime
small handful coriander , finely chopped

Steps:

  • Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
  • In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
  • For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
  • Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
  • Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium

SOUTHWESTERN GRILLED CHICKEN SALAD W/TOMATO AND BLACK BEAN SALSA



Southwestern Grilled Chicken Salad W/Tomato and Black Bean Salsa image

For those that love main dish salads, this full flavoured dish adapted from the 2011 Fine Cooking - Cooking Fresh magazine, is sure to please. Serve with a crusty baquette. The original recipe called for added brown sugar & honey so if you prefer a bit of sweet with your savory flavours, just add the optional fresh corn. It adds a great texture as well as flavour.

Provided by Debi9400

Categories     Salad Dressings

Time 26m

Yield 2-4 serving(s)

Number Of Ingredients 17

2 chicken breasts, boneless and skinless
1/2 tablespoon dried chipotle powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
kosher salt
6 tablespoons olive oil, exta virgin
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, finely chopped
fresh ground black pepper
3 -5 drops Tabasco jalapeno sauce
1 cup canned black beans, rinsed and drained
3/4 cup grape tomatoes, quartered
1 large scallion, thinly sliced
1 corn on the cob, fresh & sweet (optional)
9 cups bibb lettuce, torn into bite sized pieces (can use Leaf lettuce)
1 avocado, medium-firm ripe
1/4 cup sunflower seeds, unsalted

Steps:

  • Trim and then butterfly the chicken breasts by slicing it horizontally almost but not entirely in half. (so you can open it like a book).
  • In a small bowl combine the chili powder, coriander, cumin and salt. Rub into both sides of the butterflied chicken breasts and let sit while the grill heats.
  • Clean and oil the grill grate. Grill the breast until the edges of the top side are white, about 3 to 4 minutes. Flip and cook until just done, another 2 minutes or so. Remove and let sit for 8 to 10 minutes before slicing.
  • In a small bowl or glass jar with a tight lid, combine the olive oil, lime juice, 1 Tbsp of the cilantro, 1/2 tsp salt, a few grinds of pepper and a few shakes of green tabasco . Wish or shake well to combine.
  • To make the salsa, combine the black beans, tomatoes, scallion, remaining cilantro and a pinkch fo salt in a small bowl. Add the kernals from a fresh, uncooked sweet corn on the cobb if you want added sweetness. Add 2 Tbsp of the dressing, toss gently and set aside stirring occassionally.
  • Put the lettuce in a bowl, season with a little salt and with jsut enough of the dressing to lightly coat - reserve a little to drizzle on the chicken. Arrange the lettuce on dinner plates.
  • Slice the chicken breasts very thinly. Pit and slice the avocado. Arrange the chicken, avocado and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Sprinkle each dish with sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 1090.6, Fat 82.5, SaturatedFat 13.1, Cholesterol 92.8, Sodium 3282.3, Carbohydrate 46.9, Fiber 24, Sugar 6.2, Protein 53.2

GRILLED CHICKEN WITH BLACK BEAN - CORN SALSA



Grilled Chicken With Black Bean - Corn Salsa image

I'm pretty sure I found this one in a fitness magazine of some sort. This one is wonderful in the summer time. Very very tasty. One of my favorites! The salsa mixture for on top of the chicken is one of the best I've ever tasted. Worth making just to eat with chips. A pretty healthy meal too since it came from a fitness magazine. Enjoy!

Provided by Kristi

Categories     Chicken Breast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 17

3 tablespoons freshly squeezed lime juice
2 teaspoons olive oil
1 tablespoon chopped fresh cilantro
1 garlic clove, crushed
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon black pepper
16 ounces boneless skinless chicken breasts
1 cup canned yellow corn kernel, drained
1 (15 1/2 ounce) can black beans (drained and rinsed)
1/2 cup diced tomato
1/3 cup diced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons freshly squeezed lime juice
2 teaspoons olive oil
1 tablespoon rice wine vinegar (can substitute red wine vinegar)
1 tablespoon chopped fresh cilantro

Steps:

  • In a small bowl, mix together first 7 ingredients.
  • Place chicken breasts in a shallow dish and drizzle with lime marinade. Cover and chill 2 hours, turning once or twice.
  • In medium bowl, combine all salsa ingredients and season with salt and pepper if desired.
  • Cover and chill salsa until ready to serve.
  • When marinading is complete, heat grill to medium high for direct heat. Remove chicken from marinade and grill 5-6 minutes per side, turning until cooked through.
  • Serve with heaping spoonful of salsa atop each piece of chicken.
  • Enjoy!

Nutrition Facts : Calories 654.7, Fat 13.6, SaturatedFat 2.4, Cholesterol 131.6, Sodium 296.2, Carbohydrate 66, Fiber 17.6, Sugar 4.5, Protein 70.1

Tips:

  • Use skinless, boneless chicken breasts or thighs. This will help the chicken cook evenly and quickly.
  • Marinate the chicken for at least 30 minutes. This will help infuse the chicken with flavor and moisture.
  • Grill the chicken over medium heat. This will help prevent the chicken from burning.
  • Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. You can check this using a meat thermometer.
  • Let the chicken rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the chicken.
  • Serve the chicken with your favorite sides, such as black bean salsa, grilled vegetables, or rice.

Conclusion:

Grilled chicken with black bean salsa is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, grilled chicken with black bean salsa is sure to be a hit.

Related Topics