Chicken with Southwestern Salsa

Ingredients

• 0.3 teaspoon pepper black
• 1 teaspoon bottled garlic minced
• 15.5 ounce black beans rinsed drained canned
• 1 tablespoon canola oil divided
• 8.8 ounce no-salt-added kernel corn whole drained canned
• 0.3 cup cilantro leaves fresh chopped
• 0.8 teaspoon ground coriander divided
• 1 teaspoon ground cumin divided
• 0.1 teaspoon ground pepper red
• 2 tablespoons juice of lime fresh
• 0.5 cup prechopped onion 
• 0.3 cup plum tomatoes chopped
• 0.5 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
2. Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken.
3. Add chicken to pan; cook 7 minutes on each side or until done.
4. While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat.
5. Add onion to pan; saut 1 minute.
6. Add garlic to pan; saut 30 seconds.
7. Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well.
8. Serve with chicken.