Description
This Dense Southwestern Bean Salad is a vibrant, protein-packed dish perfect for a light lunch or a flavorful side. Combining shredded chicken, black beans, corn, fresh vegetables, and a zesty southwestern dressing, it offers a delightful mix of textures and bold flavors. The salad is easy to prepare in just 30 minutes and is ideal for meal prep or entertaining.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked, shredded chicken breast (rotisserie or poached)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup canned or frozen sweet corn, drained and thawed
- 1 cup cherry tomatoes, quartered
- 1 red bell pepper, diced
- 1/2 small red onion, finely diced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or agave syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lime juice, red wine vinegar, honey or agave syrup, ground cumin, smoked paprika, chili powder, salt, and black pepper until the ingredients are fully combined into a smooth dressing.
- Combine Salad Ingredients: In a large mixing bowl, add the shredded chicken, drained and rinsed black beans, sweet corn, quartered cherry tomatoes, diced red bell pepper, finely diced red onion, minced jalapeño (if using), and chopped fresh cilantro. Gently mix the ingredients together to evenly distribute all components.
- Dress the Salad: Pour the prepared dressing over the combined salad mixture. Toss thoroughly but gently to ensure every ingredient is evenly coated with the flavorful dressing.
- Add Avocado: Carefully fold in the diced avocado last to avoid mashing it, maintaining its creamy texture and appearance within the salad.
- Chill and Serve: Taste the salad and adjust the seasoning with additional salt or lime juice if desired. Refrigerate the salad for 15 to 20 minutes to allow the flavors to meld together beautifully before serving.
Notes
- You can omit the jalapeño pepper if you prefer a milder salad.
- For added crunch, consider topping with toasted pepitas or chopped nuts before serving.
- This salad is great for meal prep and can be stored in the refrigerator for up to 2 days, but add avocado just before serving to prevent browning.
- Use fresh lime juice for the best flavor in the dressing.
- Adjust spices according to your heat preference, especially the chili powder and jalapeño.
