Dense Southwestern Bean Salad (Printable Version)

Protein-packed salad with black beans, corn, chicken, and zesty Southwestern spices in a fresh olive oil dressing.

# What You Need:

→ 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 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

# 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.
02 - In a large bowl, mix shredded chicken, black beans, sweet corn, cherry tomatoes, red bell pepper, red onion, jalapeño (if using), and cilantro.
03 - Pour dressing over salad ingredients and toss thoroughly to coat evenly.
04 - Gently fold in diced avocado last to avoid mashing.
05 - Taste and adjust seasoning as desired. Refrigerate for 15 to 20 minutes to allow flavors to meld.
06 - Present as a salad, party dip with tortilla chips, or as a wrap filling.

# Expert Advice:

01 -
  • It tastes better after sitting in the fridge, which means less work when youre actually hungry.
  • Every bite has crunch, creaminess, and a little kick without needing to measure anything twice.
  • You can eat it five different ways and never get bored.
02 -
  • Rinse those black beans or the salad will look muddy and taste tinny, I skipped it once and regretted it instantly.
  • Add the avocado right before serving if youre making this ahead, it browns fast and loses its beauty.
  • Taste the dressing before you pour it, limes vary wildly in tartness and you might need more honey or salt.
03 -
  • Toast the cumin in a dry pan for thirty seconds before adding it to the dressing, the fragrance will make you understand spices differently.
  • If the salad tastes flat after chilling, add a pinch of salt and another squeeze of lime right before serving, cold mutes flavor and it needs a little wake-up call.
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