Chicken and Black Bean Salad
A delicious and quick salad combining chicken, black beans, and fresh vegetables for a nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the shredded chicken, black beans, corn, red bell pepper, red onion, and avocado.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
- Pour the dressing over the chicken and black bean mixture, and gently toss to combine, ensuring all ingredients are well coated.
- Add the fresh cilantro and give it one last gentle toss.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- For a spicier kick, consider adding diced jalapeños.
- This salad can be made a day in advance for meal prep.
- Substitute lime juice with lemon juice for a different citrus flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 75mg