Southwest Stuffed Chicken Breasts With Black Bean Salad

1 15 ounce can black beans, rinsed and drained 1 medium avocado, seeded, peeled, and chopped ¾ cup chopped yellow sweet pepper ⅓ cup chopped roma tomato ¼ cup chopped red onion ¼ cup snipped fresh cilantro 2 tablespoon lime juice 1 tablespoon olive oil 1 fresh jalapeño chile pepper, seeded and chopped 1 clove garlic, minced ¼ teaspoon salt ¼ teaspoon black pepper