Southwest Style Dense Bean Salad
Overview
Prep Time: 15 min • Cook Time: 15 min
Total Time: 30 min
Makes 6 servings
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what you’ll need:
1lb of chicken thighs
1 tbsp avocado oil
1 packet of taco seasoning
1 can of great northern beans, drained & rinsed
1 can of pinto beans, drained & rinsed
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapenos, seeds removed and diced
1 cup of roasted corn (or canned)
1 handful of cilantro, chopped
~15 grape tomatoes, halved
Optional: cubed avocado, added the day of
For the southwest vinaigrette:
⅓ cup of olive oil
2 tbsp of 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
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.
Store in an airtight container in the fridge for up to 3-4 days. Enjoy!
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