Dense Southwestern Bean Salad (Printable)

A vibrant Southwestern salad combining black beans, corn, shredded chicken, and zesty spices for a hearty dish.

# What You 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

# Directions:

01 - In a small bowl, whisk together olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper until fully combined.
02 - In a large mixing bowl, combine shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño (if using), and cilantro.
03 - Pour the prepared dressing over the salad mixture and toss thoroughly to ensure even coating.
04 - Gently fold in the diced avocado last, taking care not to mash it.
05 - Taste and adjust seasoning if necessary. Refrigerate for 15 to 20 minutes to allow flavors to meld.
06 - Serve as a hearty salad, a party dip with tortilla chips, or as a filling for wraps.

# Expert Advice:

01 -
  • It tastes better the next day, which means less work when you actually want to eat it.
  • You can serve it six different ways and pretend you meal prepped like a genius.
  • The textures keep it interesting, creamy avocado against sweet corn and firm beans.
  • It uses pantry staples and whatever chicken you have lying around.
02 -
  • Do not add the avocado until right before serving if making this ahead, it browns and gets slimy overnight.
  • If the salad tastes flat after chilling, hit it with more lime juice and a pinch of salt, cold mutes flavor.
  • Drain everything well or you end up with a soupy mess at the bottom of the bowl.
03 -
  • Toast your cumin in a dry skillet for thirty seconds before adding it to the dressing, it wakes up the flavor like nothing else.
  • Use a rotisserie chicken and this comes together in under fifteen minutes, no cooking required.
  • If you like heat, leave some jalapeño seeds in or add a pinch of cayenne to the dressing.
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