Why I Love This Recipe

Dense bean salads have completely earned the hype, and this Southwest version is one I find myself making on repeat. It’s loaded with juicy seasoned chicken, two kinds of beans, roasted corn, and plenty of fresh veggies, so every bite is packed with protein, texture, and color. The homemade Southwest vinaigrette is what brings it all together. Fresh lime juice, garlic, cumin, paprika, and oregano give it a bright, smoky flavor that gets even better after a few hours in the fridge. It’s one of those recipes that’s just as good on day four as it is on day one, making it perfect for meal prep or easy lunches throughout the week.

Enjoying The Leftovers

This is one of those recipes that somehow tastes even better the next day. The dressing has time to soak into the beans and chicken, making every bite even more flavorful. Enjoy it straight from the fridge, scoop it up with tortilla chips, wrap it in a tortilla, or serve it over greens for an easy lunch or dinner.

Storing

Store the salad in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving to redistribute the dressing.

When you’re ready to eat

Serve chilled with sliced avocado, extra cilantro, crumbled cotija cheese, or a handful of crushed tortilla chips for a little extra crunch. A squeeze of fresh lime right before serving adds the perfect finishing touch.

A glass pyrex dish with the bean salad that includes chicken chunks, tomatoes, corn, red onion, white beans, and green peppers.
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Southwest Style Dense Bean Salad

This Southwest Style Dense Bean Salad is packed with seasoned chicken, great northern beans, pinto beans, roasted corn, fresh vegetables, and a homemade Southwest vinaigrette. It's a high-protein, make-ahead lunch or dinner that's full of fresh Tex-Mex flavor and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 6

Ingredients

  • 1 lb chicken thighs
  • 1 tbsp avocado oil
  • 1 packet of taco seasoning
  • 1 can great northern beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 jalapenos, seeds removed and diced
  • 1 cup roasted corn or canned
  • 1 handful of cilantro, chopped
  • 15 grape tomatoes, halved
  • 1 avocado, added the day of
For the southwest vinaigrette
  • ⅓ cup olive oil
  • 2 tbsp vinegar
  • Juice of ½ lime
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp salt
  • ⅛ tsp pepper
  • ½ tsp paprika
  • 2 tsp cumin
US – M

Instructions

  • Add the chicken thighs, oil, and taco seasoning to a medium bowl. Toss until the chicken is fully coated on all sides, then set aside.
  • Preheat a large pan over medium-high heat. Once hot, add the chicken and cook for 7-10 minutes, flipping halfway through, until fully cooked to an internal temp of 165°F. Remove from the pan and let rest while you prep the other ingredients.
  • To make the vinaigrette, add all the vinaigrette ingredients to a bowl and whisk until smooth.
  • Once the chicken has rested, cube it and add it to a large bowl. Add the beans, diced peppers, jalapeños, red onion, tomatoes, corn, cilantro, and southwest vinaigrette. Toss until everything is evenly combined.
  • If eating right away, stir in the cubed avocado. If meal prepping, wait to add the avocado until the day you're serving. Enjoy!

Equipment

mixing bowls
measuring cups
strainer
cutting board

Nutrition Per Serving

Calories: 511kcal | Carbohydrates: 34g | Protein: 21g | Fat: 33g | Fiber: 11g