Hearty southwestern dish with black beans, shredded chicken, corn, and fresh vegetables topped with a zesty dressing.
# 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 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
# How to Make:
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 mixing bowl, mix shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño (if using), and cilantro thoroughly.
03 - Pour the prepared dressing over the combined ingredients and toss gently to coat all components evenly.
04 - Carefully fold the diced avocado into the salad to maintain its shape and prevent mashing.
05 - Adjust seasoning to taste if necessary, then refrigerate for 15 to 20 minutes to enhance flavor melding.
06 - Serve chilled as a salad, a dip paired with tortilla chips, or as a filling for wraps.
