Warm Chicken and Black Bean Salad

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I have mixed emotions about Wednesdays. Some parts I love, others I could do without.
Take traffic, for instance.
Traffic on Wednesdays is. the. worst. Is this a Boston thing, or do people outside the area also notice this phenomenon? I’m not sure what it is, but no matter what time I leave for work on Wednesday morning, I’m caught in over an hour of traffic (over an hour to drive 10 miles on the interstate…yes.)

On the other hand, Wednesday is my rock climbing night. That means after work I have at least two hours of heart pumping, adrenaline racing fun ahead of me. I love it.

Between busy traffic and a late night at the gym, however, Wednesdays are often a bit rushed. Long story shot, after I’m finally home, I need to get dinner ready – fast.  

I have a feeling I’m not alone in needing quick and flavorful dinner recipes. Therefore, every Wednesday I plan to deliver quick recipes – 30 minutes or less – to your computer screen so that you too have an arsenal of fast meals for your particularly crazy nights.

Today I offer you a delicious, Mexican inspired, warm chicken and black bean salad. Chock full of tasty ingredients including chicken, black beans, sweet corn, and juicy tomatoes, this meal is fast, packed with filling protein and fiber, and incredibly flavorful. Enjoy!

Which is your busiest day of the week? Also, is Wednesday traffic crazy where you live, too? Let me know below!

Paula’s Notes: This recipe serves two people, but it can easily be doubled or tripled as needed.

Warm Chicken and Black Bean Salad

Yield: 2 servings
Cook time: 25 minutes
  • 8 oz. boneless skinless chicken breast tenders (may also use whole chicken breasts, but pound thin prior to cooking)
  • 1/2 tsp. ground cumin
  • pinch cayenne pepper (or more depending on desired heat level)
  • 1/2 tbls. olive oil
  • 1 medium-large shallot, diced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 garlic clove, minced
  • 1 can low sodium black beans, drained and rinsed
  • 2/3 cup frozen sweet corn kernels
  • 3/4 cup cherry tomatoes, halved
  • 1 green onion, thinly sliced
  • 1 tbls. chopped cilantro (can substitute parsley if desired)
  • 1 tsp. red wine vinegar
  • 1/4 tsp. salt

  1. Combine cumin with cayenne pepper and rub into chicken.
  2. Heat oil in a large skillet over medium heat.
  3. Sauté chicken for 3-4 minutes per side, or until fully cooked. Remove from pan.
  4. In the same skillet, add shallot and jalapeño (if using) and cook, stirring, for one minute.
  5. Add garlic and cook an additional 30 seconds, or until fragrant.
  6. Add the beans, corn, tomatoes, salt, and 2 tablespoons of water. Cook, stirring, for 1-2 minutes, or until ingredients are heated through.
  7. Remove from heat and toss with green onions, cilantro, and vinegar.
  8. Season to taste with salt and pepper. Divide bean mixture onto two plates.
  9. Slice chicken and arrange on top of beans.
  10. Enjoy!

Recipe adapted from: Myrecipes