Dense Southwestern Bean Salad (Printable)

Hearty salad with black beans, sweet corn, shredded chicken, and zesty Southwestern spices.

# 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 - ½ small red onion, finely diced
07 - 1 jalapeño pepper, seeded and minced (optional)
08 - 1 avocado, diced
09 - ¼ 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 - ½ teaspoon smoked paprika
16 - ½ teaspoon chili powder
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper

# How To Make It:

01 - Whisk together olive oil, lime juice, red wine vinegar, honey, ground cumin, smoked paprika, chili powder, salt, and black pepper in a small bowl until well combined.
02 - In a large mixing 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 combined ingredients and toss thoroughly to coat evenly.
04 - Gently fold in diced avocado last to avoid mashing.
05 - Taste and adjust seasoning as necessary. Refrigerate for 15 to 20 minutes to allow flavors to meld before serving.
06 - Serve chilled as a salad, a dip with tortilla chips, or use as a filling for wraps.

# Expert Tips:

01 -
  • It tastes better the next day, which means less work when you need it most.
  • You can eat it cold straight from the fridge or scoop it warm onto chips.
  • It uses one bowl and no stove if you grab a rotisserie chicken.
  • The textures stay interesting, crunchy, creamy, and satisfying all at once.
02 -
  • If you add the avocado too early, it will brown and turn the whole salad gray by the time you serve it.
  • The salad tastes way better after it sits for a bit, the dressing soaks into the beans and chicken.
  • Don't skip rinsing the black beans, the canning liquid makes everything taste metallic.
03 -
  • Taste the dressing before you add it, if it's too sharp add a little more honey, if it's flat add a pinch of salt.
  • If you're using frozen corn, char it in a hot skillet for two minutes before adding it to the salad, it adds a smoky sweetness that's worth the extra step.
  • Make a double batch of the dressing and keep it in a jar, it's good on grilled chicken, tacos, and roasted vegetables too.
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