Panhandle Chicken Salad

1/3 c. corn oil
3 chopped green onions
1/2 c. lime juice
2 seeded and minced jalapeño peppers
1/2 c. chopped cilantro or parsley leaves
1 c. canned black beans, drained and rinsed
1 tsp. ground cumin
1/4 tsp. salt
2/3 c. frozen corn, thawed
1 clove minced garlic
1 whole large boneless, skinless chicken breast, cooked
1 (7-oz.) bag pasta ruffles or twists, rinsed in cold water, drained
1 seeded and chopped tomato
lettuce

Combine corn oil, lime juice, cilantro, cumin, salt, and garlic. Pour half over chicken, cover and marinate 1 hour. Combine tomato, green onions, jalepeño peppers, beans,corn, and pasta with marinade in bowl. Toss to coat, cover, and chill. Grill or broil chicken, turning and basting with marinade 10 minutes or until done. Slice thinly and serve with pasta salad on lettuce-lined platter.

(From Aunt K.)