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Black Bean Salsa Chicken

 Black Bean Salsa Chicken
I like to serve the grilled chicken and salsa with a long grain and wild rice mix on the side. Use a kitchen shears to easily mince the cilantro.
5 ServingsPrep: 25 min. + marinating Cook: 15 min.


  • 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
  • 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 packed brown sugar
  • 1 teaspoon chopped jalapeno pepper
  • Sour cream and lime wedges, optional


  • In a small bowl, combine the first six ingredients; mix well. Pour
  • 2/3 cup marinade into a large resealable plastic bag; add the
  • chicken. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover
  • and refrigerate remaining marinade for basting.
  • For salsa, in a bowl, combine the beans, mango, cilantro, lime juice,
  • oil, brown sugar and jalapeno. Cover and refrigerate.
  • Drain and discard marinade from chicken. Grill, covered, over medium

2 of 2

Black Bean Salsa Chicken (continued)

Directions (continued)

  • heat 7-8 minutes on each side or until juices run clear, basting
  • occasionally with reserved marinade. Serve with salsa. Garnish with
  • sour cream and lime if desired. Yield: 5 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.