springtime dinner

Inspired by the warmer weather, I decided to make a springtime dinner the other night. I'm always looking for new ways to dress up chicken and salsa is such an easy way. I made this corn and bean salsa ahead of time to let it marinade with the dressing, so when dinner was ready, all I had to do was cook up the chicken. So simple!
The garlic really adds some extra flavor and I love the crunch from the bell pepper with the sweetness of the corn.
This made quite a bit of salsa, but it was perfect the next day on top of a Trader Joe's chicken and cheese tamale for lunch.
For the chicken, one of the most simple and tasty ways I like to cook chicken is in a pan with about a tablespoon of Italian dressing per chicken breast. If I think ahead, I also like to marinate chicken in a simple marinade of about 1/4 cup Italian dressing mixed with about 1 tablespoon of soy sauce in a large ziplock bag. The marinade is so simple and really adds flavor to the chicken.

Corn & Bean Salsa
1 can whole-kernel corn, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 red bell pepper, diced
1 medium tomato, chopped
1 garlic clove, minced
2 tablespoons cilantro
1 lime, juice and zest
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/8 teaspoon chipotle chili powder
salt and freshly ground pepper
In a large bowl, combine all ingredients. Add salt and pepper to taste. Stir to mix. Cover and refrigerate for at least 6 hours or overnight. To serve, top over chicken and garnish with cilantro sprigs or lime slices.
Best if served with an ice-cold beer :)