If you aren't a lime fan, use lemons or oranges instead--Barb L.
For the Mango and Black Bean Salsa:
1 can (15 ½ oz) black beans, rinsed and drained
1 ripe mango, peeled and finely chopped (I prefer the smaller, yellow adolfo mangos and use 2)
3 Tbsp red or sweet onion, chopped
1 ½ Tbsp fresh lime juice (you'll need more for the chicken. Zest the lime first, before squeezing)
1 ½ Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil or Blood Orange or Lemon EVOO,
2 Tbsp chopped fresh cilantro (you'll need more for the chicken)
½ jalapeno chili pepper, finely chopped, optional (use gloves and don't touch your eyes!)
For the Lime Marinated Chicken:
4 boneless, skinless chicken breast halves
2 tsp grated lime peel
2 Tbsp fresh lime juice
1 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil
½ tsp salt
¼ tsp freshly ground black pepper
2 Tbsp chopped cilantro for garnish, if desired
Heat the grill or broiler while you make the salsa. If you are using the broiler, line a pan with aluminum foil and place a rack on the pan. Brush the grates of the grill or the rack with a little EVOO.
For the Salsa: In a medium bowl, stir together the beans, mango, onion, lime juice, cilantro, and jalapeno. Cover and refrigerate while preparing the chicken.
For the Chicken: In a small dish, combine the lime zest, lime juice, Flying Olive Persian Lime Extra Virgin Olive Oil, salt and pepper. Rub the mixture into the chicken.Place the chicken in a shallow dish or zip-lock bag. Let marinate 15-30 minutes.
Place the chicken on the grill rack or broiler pan. Cook 4 from the heat, turning once until the chicken is no longer pink, about 10-12 minutes. An instant read thermometer should read 165 degrees F when done. Place on a platter and serve with the salsa.
Submitted by Barb L.