Refreshing Taco-Style Dense Bean Salad
A refreshing, extremely nutritious dense bean salad with Mexican-inspired flavors. It features fresh vegetables, fiber-packed beans, and chicken all tossed in a light and flavorful vinaigrette. Easily customizable and great for meal prep! It gets better as it sits in the fridge. {Gluten-Free} Each serving is about 1 ¾ -2 cups!
Servings 6 servings
Calories 417kcal
Ingredients
For the Salad
- 1-2 cups diced, cooked chicken (breast or thighs)
- 2 bell peppers, diced small (choose 2 different colors)
- 1 pint of cherry tomatoes, quartered
- 1 large red onion, diced small
- 1 15.5 ounce can of black beans
- 1 15.5 ounce can of cannellini beans
- 1 15.5 ounce can of corn (or sub 2 cups of grilled corn)
- 3/4 cup cubed cheddar or pepper jack cheese
- 2 avocados diced
For the Dressing
- Juice of one lime, or more
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon honey
- 1-2 teaspoons garlic powder
- 1 tablespoon chili powder
- Pinch of salt and pepper (plus more to taste if needed)
- Small bunch of cilantro
Instructions
- Drain and rinse the beans and corn.
- Small dice onion and bell peppers. Slice the cheese into small cubes. Quarter the cherry tomatoes.
- In a small bowl, add all the dressing ingredients and whisk together until well combined.
- Add the rinsed beans, corn, diced onion, bell peppers, quartered tomatoes, diced chicken and cubed cheese to a large bowl. Pour the dressing over the dense bean salad and mix together.
- Taste test and add more seasonings or cilantro if needed. Top with small diced avocado and enjoy! If storing for later, I recommend adding the avocado when ready to eat. For meal prep, divide into 5-6 individual airtight containers and store in the fridge for up to 4 days since the chicken was cooked.
Notes
- If you're not used to consuming a lot of fiber (or beans), start with just one can of beans. Gradually increase the amount of beans over a few weeks! Or, take Beano prior to consuming. See my notes for more tips
- If you prefer to use beans that are not canned, it comes to about 3 1/2 cups of cooked beans. Sub with whatever type of beans you like!
- I diced the chicken and cooked it on the stove with taco seasoning and water for more flavor. You could also use a rotisserie chicken for convenience.
- Allow the salad to sit for at least 30 minutes in the fridge to allow the flavors to come together.
- You can eat this dense bean salad as is, in a wrap or with tortilla chips! Even spread it over nachos.
Nutrition
Calories: 417kcal | Carbohydrates: 44g | Protein: 21g | Fat: 18g | Sodium: 700mg | Fiber: 11g