Dense Southwestern Bean Salad (Printable version)

Hearty southwestern salad featuring black beans, corn, chicken, and fresh zesty dressing for a flavorful dish.

# Ingredient list:

→ 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 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 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

# Step-by-step guide:

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 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 mixed ingredients and toss thoroughly to coat evenly.
04 - Fold diced avocado gently into the salad to avoid mashing.
05 - Taste and adjust seasoning as needed, then refrigerate for 15 to 20 minutes to allow flavors to meld.
06 - Offer as a salad, dip with tortilla chips, or as filling for wraps as preferred.

# Expert tips:

01 -
  • It tastes better after sitting in the fridge, so you can make it ahead and actually relax before people show up.
  • You can eat it five different ways: straight up, with chips, in a tortilla, on greens, or stuffed in a pita.
  • The smokiness from the paprika makes it taste like you grilled something even though you didn't turn on a single burner.
  • It's filling enough to be dinner but light enough that you won't fall asleep on the couch after.
02 -
  • If you skip rinsing the beans, the salad will taste like the inside of a can and the liquid will make everything slimy.
  • Adding the avocado too early or stirring too hard will turn it into a greenish paste that looks unappetizing even though it still tastes fine.
  • The salad gets better after a few hours in the fridge, but add the avocado right before serving if you're making it a day ahead or it'll brown.
03 -
  • Rinse the red onion under cold water for 30 seconds to mellow the sharpness without losing the crunch.
  • Toast the cumin in a dry pan for 30 seconds before adding it to the dressing, and the whole thing will smell like a street taco.
  • If the salad tastes flat after chilling, hit it with another squeeze of lime and a pinch of salt right before serving.
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