Salsa Bean Salad
1 can yellow hominy
1 can black beans
1 can kidney beans
1 can pinto beans
1 1/2 cup Red Onion
4 large tomatoes diced
1 1/2 t cumin
1 1/2 red chili powder
3T lime juice
3/4 cup chopped fresh cilantro
1T olive oil
Serve on tortillas with grilled chicken or steak.
Cilantro Lime Grilled Chicken. (I won't actually marinade the chicken for meal group because it would require that you make it within hours--otherwise the lime juice can really over power the chicken).
For the marinade
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons finely chopped cilantro
1 tablespoon brown sugar
1 shallot, finely chopped
1/2 teaspoon ground cumin
1 teaspoon finely chopped lime zest
salt & freshly ground black pepper
3 large whole boneless chicken breasts (6 breast halves)
Directions
1. Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
2. Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
3. Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
4. To serve, place the chicken on individual plates (or tortillas) and spoon the bean salsa on top. (Mango Salsa is also a good substitute)
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