Combine lime juice, vegetable oil, red pepper, and garlic in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.

Bring water to a boil in a small saucepan; add bell pepper and onion. Cook 30 seconds; drain. Plunge into ice water; drain well. Set aside.

In a food processor, add beans, orange juice, balsamic vinegar, salt, pepper, and garlic. Process until smooth. Pour into a saucepan; cook over medium-low heat until heated.

Remove chicken from bag and grill over medium-hot coals. Cook 8-10 minutes on each side or until chicken is done. To serve, divide bean mixture onto each of 4 plates. Place chicken breast on top of sauce; top each with 2 tablespoons bell pepper mixture or a fresh tomato salsa. Garnish with fresh cilantro.