Hearty blend of black beans, corn, chicken, and zesty Southwestern flavors in a fresh, vibrant dish.
# Components:
→ Protein & Beans
01 - 2 cups cooked, shredded chicken breast (rotisserie or poached)
02 - 1 can (15 oz) 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 tbsp extra virgin olive oil
11 - 2 tbsp freshly squeezed lime juice
12 - 1 tbsp red wine vinegar
13 - 1 tsp honey or agave syrup
14 - 1 tsp ground cumin
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp chili powder
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
# Method:
01 - In a small bowl, whisk together olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper until well 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 - Gently fold the diced avocado into the salad last to avoid mashing.
05 - Taste and adjust seasoning if necessary. Refrigerate for 15 to 20 minutes to allow flavors to meld.
06 - Present as a salad, use as a dip with tortilla chips, or as a filling for wraps.
