Save to Pinterest I threw this together on a humid July afternoon when I had leftover rotisserie chicken and a fridge full of half-used vegetables. What started as a clean-out-the-crisper experiment turned into something I now make at least twice a month. The lime and cumin hit differently when everything's been chilling together for a bit, and the textures stay interesting bite after bite. It's become my default for potlucks because it travels well and people always ask for the recipe.
The first time I brought this to a backyard barbecue, someone ate it with tortilla chips like salsa and someone else piled it onto a baked potato. Both worked perfectly. I've since served it over greens, stuffed into pita pockets, and even spooned onto grilled fish. It adapts to whatever mood you're in, and the leftovers somehow taste even better the next day when the dressing has soaked into the beans.
Ingredients
- Cooked, shredded chicken breast: Rotisserie chicken is your friend here because it's already seasoned and saves you ten minutes, but poached chicken works great if you want control over the salt.
- Black beans: Rinse them well to get rid of that canned liquid, or the dressing won't cling properly and everything will taste flat.
- Sweet corn: Frozen corn tastes fresher than canned in this, and if you char it in a dry skillet for two minutes first, you'll add a smoky sweetness that's worth the extra pan.
- Cherry tomatoes: Quarter them so their juices mix into the dressing, and use the ripest ones you can find because their sweetness balances the lime.
- Red bell pepper: Dice it small so it blends into every bite instead of dominating, and the crunch stays even after the salad sits overnight.
- Red onion: A quick soak in cold water for five minutes takes the sharp edge off and leaves just the sweet onion flavor you want.
- Jalapeño pepper: Seed it unless you want real heat, and wash your hands after or you'll regret touching your face later.
- Avocado: Add this last and fold gently, or it turns into guacamole instead of staying in neat little cubes.
- Fresh cilantro: Some people hate it, I know, but it ties the whole Southwestern vibe together and makes the dressing taste brighter.
- Extra virgin olive oil: Use something fruity and good quality since it's not being cooked, and you'll actually taste it.
- Lime juice: Fresh squeezed is non-negotiable here because bottled lime juice tastes like cleaning product and ruins the dressing.
- Red wine vinegar: This adds a tangy backbone that lime alone doesn't quite achieve, and it keeps the dressing from tasting one-dimensional.
- Honey: Just a touch to round out the acid and spice, and agave works if you want to keep it vegan.
- Ground cumin: This is the spice that makes it taste Southwestern instead of just like a salad, and toasting it in a dry pan first makes it even better.
- Smoked paprika: It adds a campfire depth without any heat, and I've started using it in everything since I discovered it for this recipe.
- Chili powder: A little warmth in the background that doesn't hit you until the second bite.
Instructions
- Make the Dressing:
- Whisk the olive oil, lime juice, vinegar, honey, cumin, smoked paprika, chili powder, salt, and pepper in a small bowl until it emulsifies into something smooth and glossy. Taste it on a piece of lettuce or a tortilla chip to make sure the balance feels right before you commit.
- Combine the Base:
- Toss the chicken, black beans, corn, tomatoes, bell pepper, onion, jalapeño, and cilantro together in your biggest bowl so everything has room to move. You want every ingredient evenly distributed, not clumped in sections.
- Dress and Toss:
- Pour the dressing over everything and use your hands or two big spoons to toss it gently but thoroughly. Make sure the dressing reaches the bottom of the bowl and coats the beans and chicken, not just the stuff on top.
- Add the Avocado:
- Fold in the diced avocado last with a light touch so the pieces stay intact and creamy instead of turning into mush. This step matters more than you'd think.
- Chill and Serve:
- Let it sit in the fridge for at least fifteen minutes so the flavors can get to know each other and the vegetables release a little juice into the dressing. Taste it one more time and add salt, lime, or a pinch of cumin if it needs it.
Save to Pinterest I made this for a friend who was recovering from surgery and needed easy meals she could grab from the fridge. She texted me three days later asking for the recipe because her husband had been eating it for breakfast. That's when I realized it wasn't just a salad, it was one of those rare dishes that feels good to eat no matter what time of day or what else is happening.
Storage and Make-Ahead Tips
You can prep everything except the avocado up to a day ahead and keep it in the fridge undressed. Store the dressing separately in a jar and toss everything together right before serving so the vegetables stay crisp. Once dressed, it keeps for two days, but the avocado will start to brown after the first day no matter what you do. I've learned to just dice fresh avocado each time I serve leftovers, and it takes thirty seconds.
Variations and Swaps
When I'm out of chicken, I'll use grilled shrimp or just double the beans and add some crumbled queso fresco for a vegetarian version that's just as satisfying. Diced mango or peaches in the summer add a sweet contrast that plays beautifully with the lime and chili powder. If you can find roasted poblano peppers, dice one up and toss it in for a smoky, mild heat that's more interesting than jalapeño. I've also stirred in cooked quinoa when I needed to stretch it for a crowd, and it worked perfectly.
Serving Suggestions
This is one of those rare dishes that works in about six different contexts without changing a thing. Serve it as a side at a barbecue, scoop it with tortilla chips as an appetizer, pile it into flour tortillas for quick tacos, or spoon it over mixed greens for a full salad. I've eaten it straight from the container standing at the counter more times than I'll admit, and it's just as good that way.
- Pair it with a crisp Sauvignon Blanc or a cold Mexican lager with a wedge of lime.
- Top it with a dollop of sour cream or Greek yogurt if you want something creamy to cut through the acid.
- Use leftovers as a topping for baked sweet potatoes or mix it into scrambled eggs for breakfast.
Save to Pinterest This salad has become one of those recipes I don't even need to think about anymore, I just make it when I need something reliable and good. It's never let me down, and I hope it does the same for you.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, omit the chicken and increase the amount of beans or add diced tofu for protein.
- → Is it necessary to chill before serving?
Chilling for 15-20 minutes allows flavors to meld, enhancing the overall taste and freshness.
- → What can I substitute for black beans?
Other beans like kidney beans or pinto beans work well and maintain the texture and flavor balance.
- → How spicy is the salad?
The jalapeño adds mild heat, which can be adjusted or omitted according to preference.
- → Can I add other vegetables?
Absolutely, diced mango or roasted poblano peppers make excellent flavor additions.
- → What dishes pair well with this salad?
It complements grilled shrimp, tortilla chips, or can be used as a filling for wraps.