Dense Southwestern Bean Salad (Print View)

Protein-rich southwestern salad with black beans, shredded chicken, corn, and fresh vegetables.

# What You’ll 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 - 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 tbsp extra virgin olive oil
11 - 2 tbsp freshly squeezed lime juice
12 - 1 tbsp red wine vinegar
13 - 1 tsp honey or agave syrup
14 - 1 tsp ground cumin
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp chili powder
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper

# Method:

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 mixing bowl, combine 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 the diced avocado last to avoid mashing and maintain texture.
05 - Taste and modify seasoning as necessary. Refrigerate for 15 to 20 minutes to allow flavors to meld.
06 - Present as a salad, dip with tortilla chips, or use as a filling for wraps.

# Expert Advice:

01 -
  • It's ready in under 30 minutes but tastes like it simmered all day.
  • Protein-packed enough to be your whole meal, casual enough to be a side dish.
  • Works as a salad, a dip with chips, a wrap filling—whatever your day needs.
02 -
  • Avocado is a quitter—add it at the last second, and if you're making this ahead, add it just before serving, not hours before.
  • Dry and rinse your canned beans like your life depends on it; the starch is what makes things gummy and sad.
  • Taste the dressing by itself before you add it—lime juice varies wildly, and you might need more or less depending on what you bought.
03 -
  • If you're using store-bought rotisserie chicken, choose one that was made that day; the flavor difference is real and worth the small effort to find.
  • Make a double batch of the dressing and save it in the fridge—you'll use it on everything from grilled vegetables to plain rice, and it keeps for a week.
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