Description
A vibrant and flavorful salad combining chicken, black beans, corn, and fresh vegetables with a zesty dressing.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/3 cup shredded cheddar or Mexican blend cheese
- 1/4 cup sour cream or Greek yogurt (for the dressing)
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Optional: tortilla strips or crushed tortilla chips for crunch
Instructions
- Prepare the Dressing: In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, olive oil, cumin, chili powder, salt, and pepper until smooth.
- Combine Salad Ingredients: In a large mixing bowl, add the chicken, black beans, corn, diced red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
- Dress the Salad: Pour the prepared dressing over the ingredients and gently toss everything together until well coated.
- Garnish and Serve: Sprinkle cheese on top and finish with crunchy tortilla strips or chips if using. Serve immediately or chill until ready to enjoy.
Notes
- For a spicier version, add diced jalapeños to the salad.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to customize with other vegetables like cucumber or carrots.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg