Peach Black Bean Salsa

1. 15 Oz Can Black Beans No Salt Added or 15 Oz Dry Beans Cleaned/Soaked & Prepared To Use
2. 6 Oz Frozen Corn No Salt Added or Fresh Sliced Of The Cob 
3. 10 Oz Can Diced Tomatoes With Cilantro And Lime Juice
4. 14.5 Oz Can No Sugar Added Diced Peaches or Fresh Without Skin
5. 1/4 Cup Fresh Diced Cilantro
6. 1/4 - 1/2 Cup Splenda

1 Bowl
1 Skillet

Empty all items into bowl and mix together
Add mixture to skillet and warm until cilantro becomes slightly wilted
Can be eaten as is or with fish, chicken, steak in a salad, taco, wrap, burrito, omelet or with chips.
If you like add in some fresh guacamole.

You Can Eat Eat Plain

With Guacamole Added

Southwest Chicken & Salsa & Chips

Marinade

¼ cup fresh lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon chopped green onion

1 teaspoon dried basil

1/8 teaspoon ground black pepper

1 medium pressed garlic clove

4 boneless skinless chicken breast halves

Salsa

4 medium tomatoes, peeled, seeded, and chopped

2 tablespoons green onion, chopped

½ cup fresh cilantro or ¼ cup Light House Freeze dried

1 teaspoon white vinegar

1 teaspoon fresh lemon juice

¼ teaspoon salt

   

Ground pepper to taste

Combine all marinade ingredients in 2 Qt. Bowl except chicken. 

Add chicken; marinate at least 20 minutes in refrigerator. 

While chicken is marinating, prepare salsa. 

Chop tomatoes and green onion with food chopper: 

combine in 2 Qt Bowl. 

Cut cilantro with Kitchen Shears; add to tomatoes. 

Add remaining ingredients and stir until combined. 

Set salsa aside. 

Remove chicken breast and discard marinade. 

Place chicken on grill or broiler pan and grill 8-10 minutes on one side. 

Turn chicken and grill 7 minutes. 

Spoon salsa over chicken and grill an additional 3 minutes or until done. 

Remove from grill and serve on Ciabatta Bread 

Serve remaining salsa with Garden of Eatin tortilla chips.