Dense Southwestern Bean Salad (Print Version)

Protein-packed Southwestern bowl with black beans, corn, chicken, and fresh veggies in zesty lime dressing.

# What You’ll Need:

→ Protein & Beans

01 - 2 cups cooked, shredded chicken breast (rotisserie or poached)
02 - 1 can (15 oz) 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 - In a small bowl, whisk together olive oil, lime juice, red wine vinegar, honey, ground cumin, smoked paprika, chili powder, salt, and black pepper until fully combined.
02 - In a large bowl, mix shredded chicken, black beans, sweet corn, cherry tomatoes, red bell pepper, red onion, jalapeño (if using), and chopped cilantro thoroughly.
03 - Pour the dressing over the combined ingredients and toss gently to ensure everything is evenly coated.
04 - Fold in diced avocado delicately to avoid mashing it, preserving its texture within the mixture.
05 - Adjust seasoning to taste, then cover and refrigerate for 15 to 20 minutes to allow the flavors to meld before serving.
06 - Serve the salad chilled as a side dish, party dip with tortilla chips, or as a filling for wraps.

# Additional Tips::

01 -
  • It comes together in under 30 minutes and tastes even better the next day when the flavors have had time to get to know each other.
  • One bowl does triple duty as a side dish, light main, or party dip, so it's endlessly flexible depending on what your day looks like.
  • The combination of protein and fiber keeps you satisfied, and you don't feel guilty eating it straight from the fridge.
02 -
  • Add the avocado last or it will oxidize and brown by the next day, turning your beautiful salad into something that looks sad in a container in the fridge.
  • If you're making this more than a few hours ahead, hold off on adding the cilantro until just before serving or it will lose its bright color and fresh taste.
03 -
  • If your limes are hard and seem dry, roll them on the counter with pressure before cutting and squeezing—you'll get twice as much juice and it makes a satisfying little ritual.
  • Toast your cumin and chili powder in a dry pan for 30 seconds before adding them to the dressing if you want to intensify their flavor and feel like you're doing something a little bit fancy.
Go Back