Ingredients

• 4 boneless skinless chicken cutlets, each 8oz
• 4 tablespoons extra virgin olive oil
• 2 teaspoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh lemon juice
• 2 ears corn, husked
• 2 teaspoons finely chopped fresh, red hot chili peppers (such as cayenne or jalapeno)
• 2 tablespoons peeled minced fresh garlic
• 1/2 cup black beans, rinsed and drained
• 1/2 medium red onion, chopped (1/2 cup)
• 1/4 cup fresh lime
• 10 cherry tomatoes, quartered
• 2 ripe Hass avocadoes, halved, pitted, peeled and diced
• 1/2 teaspoon coarse salt
• fresh ground pepper
• 4 ounces baby arugula

Instructions

1. Combine chicken with 2 Tbps. each oil and lemon juice. Marinate in refrigerator for at least 1 hour, or up to 3.

2. Stand an ear of corn on one end and use a serrated knife, cut off kernels; repeat (you should have 1 cup).

3. Heat 1 tablespoons oil in a slillet over medium heat. Add corn, chilies, and ginger and cook until softened, 3-4 minutes. Let cool.

4. Preheat grill to medium, Grill chicken, flipping once, about 5 minutes per side. Remove form heat.

5. Stir together beans, onion, corn mixture, lime juice, and 1 tablespoons oil. Add tomatoes and avocadoes. Season with salt and pepper and stir gently to combine.

6. Toss arugula with remaining 2 teaspoons oil and lemon juice.

7. Divide arugula among plates and top with chicken and avocado-corn salsa.

8. DELICIOUS!