2 pounds boneless, skinless chicken breasts
2 Tbsp. olive oil
2 tsp. sea salt
1 tsp. black pepper
2 ears sweet yellow corn, husk removed
2 cans low sodium black beans
1/2 medium purple onion, peeled and diced
1/4 cup fresh chopped cilantro
2 Tbsp. lime juice
1 1/2 tsp. garlic salt
1 1/2 tsp. cumin
Preheat BBQ grill to medium high. Drizzle chicken breasts with olive oil and sprinkle with salt and pepper. Grill for 10 minutes per side until cooked through.
Prepare salsa while chicken is cooking. Bring 6 cups of water to a boil. Add corn and boil for 10 minutes. Drain liquid from black beans and place them in a medium mixing bowl. Add diced onion, chopped cilantro, lime juice, salt and cumin. Mix well. Remove corn from boiling water and, using a sharp knife, cut the kernels off the cob into the black bean mixture. Stir to combine. Serve grilled chicken topped with salsa.