Dense Southwestern Bean Salad (Printable)

A robust blend of black beans, corn, shredded chicken, and bold Southwestern flavors for any occasion.

# What You 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 - 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

# How to Make It:

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 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 combined ingredients and toss thoroughly to coat evenly.
04 - Gently fold in diced avocado to avoid mashing the fruit.
05 - Taste and adjust seasoning as needed. 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.

# Expert Advice:

01 -
  • It's endlessly flexible—serve it as a salad, pile it into tortillas, or set it out with chips and watch it disappear like guacamole.
  • One bowl of real food that actually keeps you full, with protein and fiber that stick with you through the afternoon.
  • The flavors taste even better the next day, making it perfect for meal prep that doesn't feel like punishment.
02 -
  • If you make this more than a few hours ahead, the avocado will oxidize and brown—add it just before serving or toss it with lime juice to slow the process down.
  • This salad transforms based on what you have; I've made it with rotisserie turkey, grilled shrimp, and even crispy tofu, and it's been delicious every time.
03 -
  • Toast your cumin in a dry pan for 30 seconds before adding it to the dressing; it deepens the flavor and makes the whole salad taste more intentional and complete.
  • Don't dress this salad more than a few hours ahead unless you want soft vegetables—add the dressing right before serving, or serve them separately so people can dress their own plates.
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