For the Salsa:

7 Roma Tomatoes
1 large red onion
1 large yellow onion
1 (16 oz.) can of black bean (rinsed in colander)
1 (12 oz.) can of whole kernel yellow corn
3 jalapeno peppers de-seeded
juice of 2 limes

For the Chicken:

2 lbs boneless skinless chicken breast
3 tbsp. cumin
1/2 cup brown sugar
1/3 cup seasoning salt
2 tbsp. garlic powder
1 tbsp. cayenne pepper
2 tbsp. paprika
4 tbsp. black pepper
3 tbsp. kosher salt or sea salt

Rinse beans off in sink, drain corn water off, put in bowl then dice all other vegetables and combine in bowl with corn and beans; add juice of 2 limes, set in refrigerator for a few hours.

Mix spices in bowl and stir well then apply to chicken like a dry rub (pretty heavy amount). Set aside in fridge for and hour or until ready to cook. Cook on grill or in cast iron skillet. If you cooked on grill put it in a pan and add vegetables for the last few minutes with some of the lime juice. Take the chicken and put on plate. Spoon the salsa over top and enjoy. Cook time about 25 minutes.

Submitted by: Travis