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Chicken with Black Bean Salsa

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)

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. If grilling the chicken, coat grill rack with
cooking spray before starting the grill. Grill chicken, covered, over medium heat

Printed from tasteofhome.com Oct 14, 2008

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Chicken with Black Bean Salsa cont.

or broil 4 in. from the heat for 4-7 minutes on each side or until juices run
clear. Serve with salsa.

Yield: 4 servings.