Santa Fe Chicken-Black Bean Salad

Ingredients

• 3 boneless skinless chicken breasts
• 1 cup frozen white corn, thawed
• 2 tablespoons sun-dried tomatoes, chopped
• 2 tablespoons scallions, thinly sliced
• 2 tablespoons red onions, julienned
• 2 teaspoons fresh garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 cup pre-cooked canned black bean, rinsed
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lime juice
• 1/2 cup chopped cilantro
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground

Directions

1. 1

   Soak the chopped dried tomatoes in the lime juice for an hour or so.

2. 2

   Grill the chicken breasts over charcoal or on a gas grill until they are browned on the outside but still juicy in the center and then, cut into strips, about pencil-sized in diameter and 1-2 inches long.

3. 3

   Carefully toss all ingredients in a non-metallic bowl, including the lime juice and tomatoes.

4. 4

   Cover and refrigerate for at least two hours prior to serving.