Tonight I'm going to try a new recipe. I wanted to make my favorite black bean salad & was looking for something to go with it when I found this recipe for lime-roasted chicken breasts. I thought it might taste good with the salad, so I'll try it.

LIGHT LIME-ROASTED CHICKEN BREASTS
Yield: 4 servings

4 chicken breast halves without skin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 limes
3 tablespoons olive oil, divided
2 1/2 teaspoons white wine vinegar
2 limes
2 1/2 teaspoons chopped fresh basil

Rub chicken with salt and pepper, and place in a shallow dish or heavy-duty zip-top plastic bag; set aside.

Grate lime rind and squeeze juice from 2 limes.

Combine grated lime rind, lime juice 2 tablespoons oil, and vinegar; pour over chicken. Cover or seal; chill 2 1/2 hours, turning occasionally.

Bake at 375 degrees F. in a roasting pan 45 minutes or until done.

Peel 2 limes and cut into thin slices.

Heat remaining 1 tablespoon oil in a small skillet; add lime slices and basil, and cook, stirring gently, 1 minute or until fruit just begins to soften. Spoon over chicken.

Southwest Black Bean Salad
This is the recipe as I received it, and it makes one serving. It can easily be doubled or tripled. I've also found it to be good with chopped garlic and cilantro. This also makes a good dip for corn chips, especially if the lettuce is omitted or chopped into very small pieces.

Romaine lettuce
1/2 cup black beans, rinsed & drained
1/2 cup frozen corn, thawed
1/2 cup tomatoes, chopped
1/4 cup red onion, chopped
jalapeno peppers, chopped (optional)
fat-free ranch dressing

Fill bowl with lettuce & set aside. Combine beans, corn, tomatoes, & onion. Top mixture over lettuce & pour ranch dressing over all- amount of dressing is to your taste. Garnish with chopped jalapenos if desired.