Dense Southwestern Bean Salad (Printable Version)

A vibrant mix of beans, chicken, corn, and fresh veggies with bold Southwestern seasonings.

# 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, cumin, smoked paprika, chili powder, salt, and black pepper in a small bowl until fully combined.
02 - In a large bowl, mix shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño (if using), and cilantro thoroughly.
03 - Pour the dressing over the combined ingredients and toss gently to ensure even coating.
04 - Gently fold in the diced avocado last to avoid mashing and maintain texture.
05 - Taste and adjust seasoning as needed, then refrigerate for 15 to 20 minutes to allow flavors to meld before serving.

# Expert Tips:

01 -
  • It eats like a full meal but feels light and fresh, even when you go back for seconds.
  • You can prep everything in advance and toss it together right before serving without any last-minute stress.
  • The combination of creamy avocado, crunchy peppers, and smoky spices makes every forkful different.
  • It works as a side dish, a dip, a wrap filling, or just eaten straight from the bowl with a spoon.
02 -
  • If you add the avocado too early and let the salad sit for hours, it'll turn brown and slimy no matter how much lime juice you use.
  • Rinsing the black beans and patting them dry with a towel prevents that starchy liquid from diluting your dressing into soup.
  • Fresh lime juice is the hill I'll die on, bottled lime makes this taste like a cafeteria salad bar.
03 -
  • Char the corn in a dry cast iron skillet until it gets a few black spots, it adds a smoky sweetness that makes people think you grilled it.
  • Toast the cumin in the skillet for thirty seconds before whisking it into the dressing, and it'll taste twice as fragrant.
  • If the salad tastes flat after chilling, it probably needs more salt and another squeeze of lime, not more spices.
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