Chef Melissa Hryb,
Marion Street Eatery
Amp up a grilled chicken breast with this refreshing salsa.
Ingredients
Salsa
2 cups raw bacon, diced
2 cups corn kernels
1/2 cup olive oil, divided
2 Tbsp salt, divided
3 tsp pepper
2 cups cherry tomatoes, halved
1/2 medium red onion, diced
1 medium zucchini, diced
1 19 oz can of black beans
2 Tbsp parsley, chopped
1 tsp ground coriander
1 Tbsp lime juice
1 Tbsp honey
Dressing
1/2 cup Dijon mustard, grainy
2 tbsp maple syrup
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper
Method
Salsa
- On medium heat, fry bacon in small pot until crisp. Reserve excess fat.
- On baking sheet, drizzle corn with 2 Tbsp olive oil, 1 tsp salt and pepper and roast at 350°F for 20 min or until golden brown.
- Mix cherry tomatoes, red onions and zucchini, drizzle with olive oil and season with salt and pepper. Roast at 350°F for approx 30 min.
- Mix bacon, bacon fat, roasted vegetables and black beans in a bowl. Add parsley, coriander, lime juice and honey.
Dressing
- Combine mustard, bacon fat and maple syrup in a medium bowl.
- Slowly whisk olive in olive oil. Add in salt and pepper and set aside.
Yields 4 servings
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