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Southwest Black Bean & Corn Salad with Lime Dressing

Southwest Black Bean & Corn Salad with Lime Dressing

Lunch
Prep Time
15min
Cook Time
30min
Servings
1
Calories
556
Chef's Note

For the best flavor, let the salad marinate in the dressing for about 10 minutes before serving. If making ahead, keep the dressing separate and add the avocado just before serving to prevent browning. You can also grill the chicken instead of baking for a smokier flavor that complements the southwest theme.

Tags
lunch
southwest
salad
chicken
black beans
corn
high protein
lactose-free
healthy
meal prep
Ingredients

  • 4 oz boneless skinless chicken breast

  • 1/2 cup black beans, canned, rinsed and drained

  • 1/3 cup corn kernels, fresh or frozen (thawed)

  • 1/3 cup red bell pepper, diced

  • 1/2 cup cherry tomatoes, halved

  • 2 tablespoons red onion, finely diced

  • 1/4 medium avocado, diced

  • 2 tablespoons fresh cilantro, chopped

  • 1 cup romaine lettuce, chopped

  • 1 tablespoon olive oil

  • 1 tablespoon fresh lime juice

  • 1 teaspoon honey

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Season the 4 oz chicken breast with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon garlic powder.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is cooking, if using fresh corn, blanch 1/3 cup corn kernels in boiling water for 2 minutes, then drain and cool.

  • 5

    In a small skillet over medium heat, toast 1/3 cup corn kernels (whether fresh blanched or thawed frozen) for about 3-4 minutes until lightly charred. Set aside to cool.

  • 6

    Make the lime dressing by whisking together 1 tablespoon olive oil, 1 tablespoon lime juice, 1 teaspoon honey, 1/2 teaspoon ground cumin, and 1/4 teaspoon chili powder in a small bowl.

  • 7

    In a large bowl, combine 1/2 cup black beans, the charred corn, 1/3 cup diced red bell pepper, 1/2 cup halved cherry tomatoes, and 2 tablespoons diced red onion.

  • 8

    Once the chicken has cooled slightly, dice it into bite-sized pieces and add to the bowl.

  • 9

    Add 1/4 medium diced avocado and 2 tablespoons chopped cilantro to the bowl.

  • 10

    Pour the lime dressing over the salad ingredients and toss gently to combine.

  • 11

    Serve the salad over 1 cup chopped romaine lettuce.

Nutrition Information (per serving)
556
Calories
35g
Protein
63g
Carbs
19g
Fat
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