Dense Southwestern Bean Salad (Printer View)

Hearty Southwestern blend of black beans, chicken, corn, and fresh veggies tossed in a zesty dressing.

# Components:

→ 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

# Method:

01 - Whisk olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper in a small bowl until well combined.
02 - In a large 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 everything evenly.
04 - Fold in the diced avocado gently to avoid mashing.
05 - Taste and adjust seasoning as desired. Refrigerate the mixture for 15 to 20 minutes to allow flavors to meld.
06 - Serve the salad as is, as a party dip with tortilla chips, or as a filling in wraps.

# Expert Advice:

01 -
  • It's a complete meal that somehow feels light and satisfying at the same time, whether you're eating it as lunch or serving it to a crowd.
  • The flavors actually improve as they sit together, so you can make it ahead and let it rest while you handle other things.
  • One bowl, endless possibilities—serve it plain, scoop it with chips, or stuff it into wraps depending on your mood.
02 -
  • Avocado is the wild card—add it only right before serving or just before you eat, because sitting time turns it brown and soft in ways that aren't appetizing.
  • The lime juice is not optional and not something to substitute—it's the backbone of the flavor profile, and bottled lime juice won't deliver the same brightness.
  • This salad keeps for two to three days in the refrigerator, but the texture shifts slightly, so it's best eaten the day it's made or the next day at the latest.
03 -
  • Taste the dressing on its own before mixing it in—you can adjust everything in thirty seconds while it's just sitting in a bowl, but it's harder once it's coating everything.
  • Dice your vegetables into roughly the same size so they cook and soften at the same rate as the salad rests, and no one piece dominates the bite texture.
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