Monterey Chicken & Roasted Corn/BlackBean Salsa

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Meal Plan Monday #29
A great summertime meal!


~ Roasted Corn and Black Bean Salsa ~ 

1 pound package frozen niblet corn thawed
3 Tblsp oil (canola or olive) 
1 Tblsp. salt
3/4 Tsp cumin powder
6 Tblsp fresh lime juice 
5 Tblsp oil
2 Tblsp cider vinegar
1 cup chopped cilantro
1/2 cup chopped red onion
3 plum tomatoes chopped
2 jalapeno peppers chopped
1 red pepper chopped
2 tsp minced garlic (from a jar is fine)
2 15 oz. cans black beans, drained and rinsed
2 large avocados chopped

~ Preheat oven to 450 degrees. Toss corn with 3 T. oil on baking sheet. Bake for 18- 22 minutes until golden brown stirring frequently.
~ Combine salt, cumin, lime juice, oil and vinegar. Shake well in a jar. 
~ In a large bowl, combine rest of chopped ingredients. Add beans and 
corn. Add avocado, and dressing last and toss gently.
~ Refrigerate for up to 6 hours. Serve same day you make it. 
~ Serves 16 easily!

Salsa is great for a crowd, cookout, etc. 
I halved the recipe when I made it and only added avocado & cilantro to each half of the recipe when serving for. Just the two of us. 

Monterey  Chicken Breasts

4 large B/S chicken breasts
1/4 cup BBQ sauce (I used KC Masterpiece Original)
1/2 small red onion, sliced or julienned
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 can Rotel tomatoes, undrained (I used Original)
1 cup shredded triple cheddar cheese
1/3 cup chopped green onions

Rinse, pat dry chicken breasts & place in glass baking dish. Spread BBQ sauce over top of each piece. Top with onion, cumin & chili powder. Pour tomatoes over the top. Bake, uncovered in 350 oven for 45-50 minutes until chicken is cooked through. Top with shredded cheese & green onions. Cover with foil & let stand 5 minutes before serving.

Original recipe called for can of diced tomatoes & can of green chiles. No red onion, cumin or chili powder. Baking 45 minutes, and additional 15 minutes after adding cheese and green onions.