Dense Southwestern Bean Salad (Printable)

A vibrant blend of black beans, sweet corn, chicken, and spices delivering bold Southwestern tastes.

# Components:

→ 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

# Directions:

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 mixing bowl, combine 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 ensure even coating.
04 - Gently fold in the diced avocado last to prevent mashing and maintain its texture.
05 - Taste and adjust seasoning as needed. Refrigerate for 15–20 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means you can go from hungry to fed without much fussing around.
  • The flavors keep getting better as it sits, so you can make it ahead and actually enjoy your own party instead of cooking last-minute.
  • It's flexible enough to adapt to whatever proteins or vegetables you have on hand, so there's zero pressure to find exact ingredients.
02 -
  • If you add the avocado too early, the acid in the lime juice will eventually brown it and the texture gets mushy, so hold off until just before serving.
  • Rinsing the black beans thoroughly is non-negotiable; that starchy liquid is what makes everything taste metallic and off if you leave it in.
03 -
  • If you're making this ahead, keep the dressing separate and add it no more than two hours before serving so the vegetables stay crisp and the cilantro doesn't turn dark.
  • Taste the dressing before mixing it with everything else so you can adjust the lime and salt to your preference; it's much easier than trying to fix the whole batch after.
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