Dense Southwestern Bean Salad (Printable)

A hearty dish blending black beans, corn, chicken, and southwestern spices for a flavorful meal.

# 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 - 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:

01 - Whisk olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper in a small bowl until 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 salad mixture and toss thoroughly to coat all ingredients evenly.
04 - Gently fold in the diced avocado last, taking care to avoid mashing it.
05 - Taste and modify seasoning if necessary; refrigerate for 15 to 20 minutes to allow flavors to meld.
06 - Serve chilled as a salad, a dip with tortilla chips, or as a filling for wraps.

# Top Suggestions:

01 -
  • It holds up in the fridge for days and actually tastes better after the flavors sit together overnight.
  • You can eat it cold straight from the bowl, scoop it with chips, or stuff it into a tortilla without changing a thing.
  • It's one of those rare dishes that feels indulgent but leaves you energized instead of weighed down.
02 -
  • If you add the avocado too early and then refrigerate it, it will turn brown and slimy, always add it right before serving or just before chilling.
  • The salad tastes better after it's had time to sit, but if you dress it too far in advance the vegetables will start to weep and make it soggy.
  • Leftover dressing at the bottom of the bowl is not a mistake, save it and toss it with greens the next day.
03 -
  • Char the corn in a hot skillet before adding it for a smoky depth that makes people ask what your secret is.
  • If you're serving this as a dip, chop everything smaller than you think you need to so it's easier to scoop.
  • A handful of crumbled cotija or feta on top right before serving adds a salty creaminess that's hard to argue with.
Go Back