Save to Pinterest I threw this together on a Sunday afternoon when I had leftover rotisserie chicken and a fridge full of random produce that needed using. What started as a cleanup mission turned into something I now make on purpose. The lime hit my nose before I even finished tossing it, and I knew I'd stumbled onto something good. My neighbor wandered over while I was taste-testing straight from the bowl, and we polished off half of it standing at the counter. It's been my go-to ever since for those days when cooking feels like too much but cereal feels like too little.
I brought this to a potluck once and watched three people go back for seconds before the main course even came out. One friend asked if I'd catered it, which made me laugh because I'd made it in about twenty minutes while listening to a podcast. It sat next to a fancy layered dip and a cheese board, and somehow this scrappy bean salad held its own. Someone's kid, who apparently hated vegetables, ate a full plate and asked what the crunchy stuff was. Turns out it was just bell pepper.
Ingredients
- Cooked shredded chicken breast: Rotisserie chicken is your best friend here because it's already seasoned and juicy, but poached works if you have the time and patience.
- Black beans: Rinse them well or the salad turns murky and tastes like can, which nobody wants.
- Sweet corn: Frozen corn is sweeter than canned and doesn't get mushy, but either works if you drain it properly.
- Cherry tomatoes: Quarter them so every bite gets a little burst of juice without making the whole thing soggy.
- Red bell pepper: The sweetness balances the lime and the crunch makes it feel less like a bean mush.
- Red onion: Dice it small and rinse it under cold water if raw onion usually haunts you for hours.
- Jalapeño pepper: Seeding it keeps the flavor without lighting your mouth on fire, but leave some seeds if you're brave.
- Avocado: Add this last and fold gently or you'll end up with guacamole salad, which isn't terrible but wasn't the plan.
- Fresh cilantro: This is non-negotiable for me, but if you're one of those people who thinks it tastes like soap, use parsley and don't tell anyone.
- Extra virgin olive oil: The dressing base that carries all the spices into every corner of the bowl.
- Lime juice: Freshly squeezed is noticeably brighter than the bottled stuff, and you'll taste the difference.
- Red wine vinegar: Adds a little sharpness that keeps the dressing from tasting flat.
- Honey or agave syrup: Just enough to round out the acidity without making it sweet.
- Ground cumin: The warm, earthy backbone of every good Southwestern dish.
- Smoked paprika: This is what makes people ask if you grilled something.
- Chili powder: Adds depth and a whisper of heat that sneaks up on you.
- Salt and black pepper: Taste before serving because canned beans and rotisserie chicken both bring their own salt to the party.
Instructions
- Make the dressing:
- Whisk together olive oil, lime juice, vinegar, honey, cumin, smoked paprika, chili powder, salt, and pepper in a small bowl until it looks smooth and emulsified. It should smell like a taco in liquid form.
- Combine the base:
- Toss the shredded chicken, black beans, corn, tomatoes, bell pepper, red onion, jalapeño, and cilantro into a large bowl. Use your hands if you want, it's faster and more fun.
- Dress and toss:
- Pour the dressing over everything and toss well, making sure it gets into all the crevices. The beans should glisten a little.
- Add the avocado:
- Fold in the diced avocado gently with a spoon so it stays in chunks instead of turning into mush. This is the step that separates the pros from the impatient.
- Chill and serve:
- Taste it, adjust the salt or lime if needed, then let it sit in the fridge for 15 to 20 minutes. The flavors marry and the whole thing gets better.
Save to Pinterest I made this for a backyard hang last summer and set it out with a bag of tortilla chips as an afterthought. By the time the burgers came off the grill, the bowl was empty and people were scraping the sides with chips like they were panning for gold. One friend admitted she skipped the burger entirely and just kept eating this. It became the thing I'm now asked to bring every time, which is fine because it's easy and I can make it in my sleep.
Make It Your Own
If you want it vegetarian, ditch the chicken and double the beans or add cubed tofu that's been pan-fried until crispy. I've also thrown in diced mango when I had one sitting on the counter, and the sweetness against the lime was a happy accident. Roasted poblano peppers add a smoky depth if you have the time to char them. Grilled shrimp works beautifully in place of chicken, especially if you toss them in a little cumin and lime before they hit the pan. I've even stirred in leftover fajita steak and it disappeared faster than the original version.
Serving Suggestions
Serve it cold as a side salad at a barbecue, or pile it into a bowl with tortilla chips and call it a dip. I've stuffed it into flour tortillas with a handful of shredded cheese for a lazy lunch wrap. It's also great over a bed of greens if you're trying to feel virtuous, or scooped into a pita pocket if you're eating it at your desk. One time I ate it straight out of the container while standing in front of the fridge at midnight, and I have no regrets. Pair it with a crisp Sauvignon Blanc or a cold Mexican lager if you're serving it to guests.
Storage and Timing
This holds up beautifully in the fridge for up to three days, which makes it perfect for meal prep or advance party prep. The flavors deepen as it sits, so day two is often better than day one. Just keep the avocado separate if you're making it ahead, and fold it in right before serving to avoid browning. If you're taking it somewhere, pack it in a container with a tight lid and bring the chips on the side so nothing gets soggy in transit.
- Store in an airtight container in the fridge for up to three days.
- Add avocado fresh each day if eating leftovers.
- Bring to room temperature for ten minutes before serving if it's been chilled overnight.
Save to Pinterest This is one of those recipes that makes you look like you tried harder than you did, and I'm never going to admit how little effort it actually takes. Keep it in your back pocket for potlucks, last-minute dinners, or those nights when you just need something bright and satisfying without turning on the oven.
Questions & Answers
- → Can I make this salad vegetarian?
Yes, you can omit the chicken and add extra beans or tofu to maintain protein and texture.
- → What ingredients contribute to the southwestern flavor?
The use of cumin, smoked paprika, chili powder, and fresh lime juice provide the signature southwestern taste.
- → How should I store leftovers?
Store the salad in an airtight container in the refrigerator and consume within 2 days for best freshness.
- → Is it possible to prepare this in advance?
Yes, prepare the dressing and chop ingredients ahead of time; add avocado just before serving to keep it fresh.
- → What are good serving suggestions?
Serve chilled as a side, a main dish, or with tortilla chips as a hearty dip alternative.