Chicken with Southwestern Salsa

1 tbsp. canola oil
1 tsp. cumin
3/4 tsp. coriander
1/2 tsp. salt
1/8 tsp. red pepper
4 skinless, boneless chicken breast halves
1/2 cup chopped onion
1 tsp. bottled minced garlic
1/3 cup chopped plum tomato
1/4 cup chopped fresh cilantro
2 tbsp. fresh lime juice
1 15.5oz. can black beans, rinsed and drained
1 (8-3/4oz. can whole kernel corn, drained

Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Combine 1/2 tsp.
cumin, 1/2 tsp. coriander, salt, and red pepper; sprinkle mixture evenly
over chicken. Add chicken to pan; cook 7 minutes on each side or
until done.

While chicken cooks, heat the remaining oil in a small skillet over medium-high
heat. Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30
seconds. Transfer onion mixture to a large bowl; add remaining cumin and
coriander, tomato, and remaining ingredients to onion mixture, tossing well.
Serve with chicken.