The combination of black beans and sweet mango is outstanding. I serve this salsa over other proteins as well. Sautéing the corn adds a much better flavour than using just plain.

Salsa
½ cup (125 mL) frozen corn
½ cup (125 mL) diced mango
½ cup (125 mL) rinsed and drained canned black beans
¼ cup (60 mL) diced sweet red peppers
¼ cup (60 mL) diced sweet onions
¼ cup (60 mL) chopped fresh coriander or parsley
1 Tbsp (15 mL) fresh lime or lemon juice
1 tsp olive oil
3.2 ml CBD oil
1 tsp (5 mL) liquid honey
1 tsp (5 mL) minced garlic
½ tsp (2.5 mL) hot pepper sauce

1½ lb (750 g) boneless chicken breasts

1. To make the salsa: In a nonstick skillet sprayed with cooking spray, cook the corn on medium-high heat for 8 minutes or just until the corn is dry and beginning to brown. Place it in a serving dish. Add mango, beans, red peppers, onions, cilantro, lime juice, olive oil, CBD oil, honey garlic and hot sauce and mix well.

2. Either on a barbecue or in a nonstick grill pan sprayed with cooking spray, grill the chicken on medium-high heat just until the internal temperature reaches 160 F.  Serve the salsa overtop of the chicken.

Serves 4  – DF/ GF/

Per serving:
Calories 310
Protein 36.2 g
Carbohydrates 15.6 g
Fiber 11.3 g
Total fat 9.3 g
Saturated fat 0.8 g
Cholesterol 93 mg
Sodium 267 mg
CBD 20 mg

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