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Black Bean Salad with Barbecue Chicken

Black Bean Salad with Barbecue Chicken

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It may not be that warm outside just yet, but that doesn’t stop us from dreaming of summer BBQs. This recipe is just the ticket for digging up memories of past BBQs. But why should a BBQ only be eaten in the summer? Tuck into this delicious dinner and you’ll realise it doesn’t!

Tags:Family Friendly
Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

6 unit(s)

Chicken Thigh

4 tbsp

BBQ Sauce

1 unit(s)

New Potatoes

5 tbsp

Coriander

3 unit(s)

Spring Onion

1 unit(s)

Red Pepper

2 tin(s)

Organic Black Beans

1 tin(s)

Organic Sweetcorn

1 unit(s)

Lime

1 pot(s)

Sour Cream

(ContainsMilk)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3338.8320000000003 kJ
Energy (kcal)798 kcal
Fat120.0 g
of which saturates30.0 g
Carbohydrate86 g
of which sugars0.0 g
Protein49 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Pot
Knife
Strainer
Bowl
Grater
Plate
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 220 degrees and boil a pot of water. LH: Rub ¼ tsp of olive oil on each thigh along with a good pinch of salt and pepper. Coat thoroughly in your BBQ sauce. Place them on a baking tray and cook them in the oven on the top shelf for 25 mins until the skin is nice and crispy. Tip: Take the chicken out of the oven halfway through to recoat with the BBQ sauce and fat that has dripped to the side, to keep it nice and moist.

2

Chop the new potatoes in half. Finely chop the coriander and slice the spring onions into thin discs. Remove the core from the red pepper and finely chop into ½cm cubes.

3

Drain and thoroughly rinse your black beans, then leave them to drip dry in a colander until later. Drain your sweetcorn too.

4

Add ¼ tsp of salt to the boiling water and gently plop in your potatoes. Cook them for around 10 mins or until you can easily slip a knife through them. Drain and keep to the side.

5

Roll the lime firmly between your palm and your chopping board until it loosens up. Grate a pinch of lime zest into a small bowl and squeeze in half of its juice. Mix thoroughly with the sour cream, 2 tbsp of olive oil and ¼ tsp of salt.

6

Mix the black beans with the sweetcorn and the finely chopped red pepper. Chop the cooked new potatoes in half again and add these to the mix. Finally add in the spring onion.

7

Once the chicken is cooked (i.e. it is no longer pink in the middle) remove from the oven. Leave the chicken to rest for 5 mins and finely chop it into 1cm cubes. Tip: Chopping the meat like this will spread its flavour more evenly through the dish.

8

Add the chicken and three quarters of the coriander into the bean mixture. Pour over your sour cream dressing and gently toss together. Tip: We recommend using clean fingertips to gently toss the ingredients.Sprinkle over the remaining coriander, squeeze in more lime juice and get stuck in. Tip: Pour over the remaining juices from your chicken tray for a little extra flavour!