Prep: 15 minutes
Grill: 10 minutes • Serves: 4
3/4 cup Open Pit® brown sugar & bourbon barbecue sauce
2 tablespoons fresh lime juice
1 tablespoon Our Family® olive oil
1/2 teaspoon Our Family® garlic powder
1/2 teaspoon Our Family® ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 can (15.25 ounces) Our Family® no salt added black beans, drained and rinsed
1/2 cup finely chopped yellow bell pepper
1/3 cup crumbled queso fresco plus additional for garnish (optional)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh basil plus additional for garnish (optional)
1. Prepare outdoor grill for direct grilling over medium-high heat. Brush chicken with 1/4 cup barbecue sauce. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, brushing occasionally with remaining 1/2 cup barbecue sauce and turning once.
2. In large bowl, whisk lime juice, oil, garlic powder, cumin, salt and black pepper; fold in beans, bell pepper, queso fresco, onion and basil. Makes about 2 cups.
3. Serve bean salad topped with chicken thighs garnished with queso fresco and basil, if desired.
Approximate nutritional values per serving (1 chicken thigh, 1/2 cup black bean mixture):
380 Calories, 13g Fat, 4g Saturated Fat, 111mg Cholesterol, 769mg Sodium,
36g Carbohydrates, 5g Fiber, 16g Sugars, 15g Added Sugars, 27g Protein