Dense Southwestern Bean Salad (Printable Version)

Protein-rich Southwestern salad with black beans, corn, shredded chicken, and fresh herbs in a tangy dressing.

# What You'll Need:

→ Protein & Beans

01 - 2 cups cooked, shredded chicken breast (rotisserie or poached)
02 - 1 (15 oz) can black beans, drained and rinsed

→ Vegetables

03 - 1 cup canned or frozen sweet corn, drained and thawed
04 - 1 cup cherry tomatoes, quartered
05 - 1 red bell pepper, diced
06 - 1/2 small red onion, finely diced
07 - 1 jalapeño pepper, seeded and minced (optional)
08 - 1 avocado, diced
09 - 1/4 cup fresh cilantro, chopped

→ Dressing

10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons freshly squeezed lime juice
12 - 1 tablespoon red wine vinegar
13 - 1 teaspoon honey or agave syrup
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

# How to Make It:

01 - Whisk together olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper in a small bowl.
02 - In a large bowl, mix shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño (if using), and cilantro.
03 - Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
04 - Gently fold in the diced avocado last to prevent mashing and maintain texture.
05 - Taste and adjust seasoning if necessary. Refrigerate for 15 to 20 minutes to allow flavors to meld before serving.
06 - Serve as a hearty salad, a party dip with tortilla chips, or as a filling for wraps.

# Expert Tips:

01 -
  • It holds up beautifully in the fridge for days, actually tasting better as the flavors settle in overnight.
  • You can eat it cold, at room temperature, or pile it into a warm tortilla without changing a thing.
  • The texture stays interesting with every bite, crunchy peppers against creamy avocado and tender chicken.
  • It works just as well for meal prep as it does for a last minute potluck save.
02 -
  • If you add the avocado too early or stir too hard, it will break down and turn the salad creamy instead of chunky.
  • Rinsing the black beans is not optional, the canning liquid makes everything taste metallic and dull.
  • Chilling the salad for even just 15 minutes makes a huge difference, the dressing soaks in and everything tastes more cohesive.
03 -
  • Toast your cumin in a dry pan for 30 seconds before adding it to the dressing, it wakes up the flavor in a way that feels like cheating.
  • If you want it spicier, add a pinch of cayenne to the dressing instead of more jalapeño, it distributes the heat more evenly.
  • Use a rotisserie chicken and this becomes a 15 minute recipe, no guilt required.
Go Back