Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Cumin RELISH
1/2 c Fresh lime juice 3 Ears corn in the husks
2 tb Olive oil 1 ts Olive oil
2 cl Garlic, chopped 1/2 c Cilantro,chopped plus sprigs
Salt/freshly ground pepper For garnish
4 (6-oz)boneless, skinless 2 c Cooked black beans, drained
Chicken breasts Salt/freshly ground pepper
Relish

In a small bowl, combine cumin, lime juice, oil, garlic, salt and
pepper. Place chicken in a large bowl. Pour marinade over chicken,
mix well, cover and marinate in regrigerator 1 hour. Grill chicken
breasts over mesquite chips until fully cooked but not dry.
To serve, place relish in center of each of 4 plates. Slice chicken
breasts at an angle and arrange slices around the relish on each
plate. Garnish with cilantro sprigs.
RELISH: Roast corn in the husks on hot grill, turning occasionally,
until tender, about 15 minutes. Remove from grill and set aside until
cool enough to handle. Remove husks and cut kernels from cobs (you
should have 2 cups).
Heat oil in skillet. Add corn and chopped cilantro; saute 1 minute.
Stir in beans. Season with salt and pepper to taste.

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