This Chicken Black Bean Salad is fresh, filling, and packed with wholesome ingredients, making it perfect for easy lunches, healthy dinners, and meal prep throughout the week.
For more healthy chicken salads, try our Creamy Chicken Salad, Italian Chicken Salad, or Mediterranean Chopped Chicken Salad.
Why You'll Love This Chicken Black Bean Salad
Louise and I love this Chicken Black Bean Salad because it’s the kind of meal that feels fresh, satisfying, and easy to make any day of the week 🌽🥗✨
It’s a high-fiber, protein-rich salad packed with wholesome ingredients like chicken breast, black beans, vegetables, feta, and a bright cilantro lime dressing. The combination is hearty enough for lunch or dinner while still feeling light and fresh.
What surprised us most is how good the leftovers are. We had it again for dinner wrapped in tortillas, and honestly, it tasted even better the next day.
The key is letting the chicken cool slightly before mixing so the vegetables stay crisp and crunchy. Simple ingredients, big flavor, and excellent for meal prep.
For more Protein-Packed Lunch Bowls and Salads, check out our Taco Bowl, Mediterranean Chicken Bowl, Chicken Quinoa Bowl.
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Chicken breast: lean, juicy, and perfect for a quick high protein salad. Substitute rotisserie chicken, grilled chicken thighs, turkey breast, or baked tofu.
- Black beans: hearty, affordable, and naturally fiber-rich. Pinto beans, kidney beans, or white beans work too.
- Corn: adds sweetness and texture to this southwest chicken salad. Use fresh, canned, frozen, or grilled corn.
- Red bell pepper: fresh and crunchy with a mild sweet flavor. Orange or yellow bell peppers are great substitutes.
- Red onion: adds sharpness and balance. Swap with green onions, shallots, or pickled onions for a milder taste.
- Feta cheese: creamy, salty, and delicious with the smoky chicken. Try Cotija, queso fresco, goat cheese, or diced avocado.
- Extra virgin olive oil: used for both cooking and the dressing. Avocado oil works well too.
- Smoked paprika and cumin: give the salad its warm smoky flavor. Chili powder or taco seasoning can work in a pinch.
- Garlic powder: adds savory depth.
- Fresh cilantro and lime juice: make the dressing bright and fresh. Substitute parsley for cilantro or lemon juice for lime.
- Honey and mustard: balance the dressing and help create that classic black bean corn salad with chicken flavor. Maple syrup works instead of honey.
How to Make Chicken Black Bean Salad
Step 1: Make the cilantro lime dressing
Add the cilantro, lime juice, olive oil, honey, mustard, and salt to a medium bowl or blender.
Whisk or blend until the dressing looks smooth and well mixed.
Step 2: Marinate the black beans
Drain and rinse the black beans. Add them to the dressing and toss gently.
Let them sit while you cook the chicken and prep the vegetables. This helps the beans soak up more flavor.
Step 3: Cook the chicken and corn
Cut the chicken breast into bite-size pieces.
Season it with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
Heat a large skillet over medium-high heat. When the pan is hot, add the chicken.
Cook for 6 to 8 minutes, stirring now and then, until the chicken is cooked through and lightly golden.
Add the corn and cook for 2 to 3 more minutes, until warm and slightly charred in spots.
Let the chicken cool for 5 to 10 minutes before adding it to the salad. If the chicken is too hot, it can soften the vegetables and make the salad less fresh.
Step 4: Assemble the salad
Add the red bell pepper, red onion, cooked chicken and corn, marinated black beans with all the dressing, and feta cheese to a large bowl.
Mix gently until everything is coated. Taste and add more salt or lime juice if needed.
Serve right away, or chill for 30 minutes. This easy chicken salad recipe is also great the next day in wraps.
Tips
- Let the chicken cool slightly before mixing: This keeps the vegetables crisp and the salad fresh instead of warm and wilted.
- Marinate the beans in the dressing: Even 10 minutes makes the black beans much more flavorful.
- Chop the vegetables small: Smaller pieces help you get a little of everything in each bite.
- Use freshly squeezed lime juice: It gives the dressing a brighter and fresher flavor than bottled juice.
- Taste before serving: Feta and beans can vary in saltiness, so adjust the salt and lime juice at the end if needed.
- Great for meal prep: The salad keeps well for up to 3 days in the fridge. The flavor gets even better as it sits.
- Turn leftovers into wraps: Louise and I loved the leftovers stuffed into tortillas for a quick dinner the next day.
- If you are cooking for mixed diets: Serve the chicken on the side so everyone can build their own bowl, including a vegetarian version with extra beans or avocado.
- Make it heartier if needed: Serve over rice, quinoa, or chopped romaine lettuce for a more filling meal.
Frequently Asked Questions
Yes. This salad is excellent for meal prep and tastes even better after a few hours in the fridge. Just let the chicken cool before mixing so the vegetables stay crisp.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a quick toss before serving, and add an extra squeeze of lime juice if needed.
Absolutely. Rotisserie chicken is a great shortcut and works well in this healthy chicken black bean salad.
Yes. Skip the chicken and add extra black beans, avocado, or grilled tofu for a filling vegetarian version.
This protein-packed salad is delicious on its own, but you can also serve it with tortilla chips, warm tortillas, rice, or over chopped romaine lettuce.
No. The salad is flavorful but mild. If you like heat, add jalapeños, hot sauce, or chili flakes before serving.
Mediterranean-Inspired Salads and Bean Recipes
- Greek Salad
- Black Bean Salad
- Dense Bean Salad
- Mediterranean Chopped Salad
- Chickpea Salad
- Feta Chickpea Salad
- Mediterranean Lentil Salad
- Mediterranean Couscous Salad
Tried this recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Chicken Black Bean Salad (Healthy but Actually Filling)
Ingredients
- 1 pound chicken breast sliced into bite-size pieces
- 1 can black beans 15 oz / 400 g – drained and rinsed – or 1½ cups cooked black beans
- 1 cup corn fresh, canned, frozen
- 1 cup red bell pepper diced
- ½ red onion finely chopped
- ½ cup feta cheese crumbled
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin optional, but recommended
- ½ teaspoon garlic powder
- ½ - 1 teaspoon salt or to taste + black pepper
Dressing
- ¾ cup fresh cilantro chopped
- 4 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon mustard yellow or Dijon
- ½ teaspoon salt or more to taste
Instructions
- Make the dressing: Add ¾ cup fresh cilantro, 4 tablespoons lime juice, 3 tablespoons extra virgin olive oil, 1 tablespoon honey, 1 tablespoon mustard, and ½ teaspoon salt to a medium bowl or blender. Whisk or blend until combined.
- Marinate the beans: Drain and rinse 1 can black beans. Add them to the dressing and toss gently. Let sit while you prepare the rest of the salad.
- Cook the chicken and corn: Slice 1 pound chicken breast into bite-size pieces. Season with 1 tablespoon extra virgin olive oil, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ - 1 teaspoon salt, and black pepper.Heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through and lightly golden.Add 1 cup corn and cook 2 more minutes. Let cool 5 to 10 minutes before adding to the salad.
- Assemble the salad: To a large bowl, add 1 cup red bell pepper, ½ red onion, the chicken and corn mixture, marinated black beans with all the dressing, and ½ cup feta cheese.Mix gently until combined. Taste and adjust salt and lime juice as needed.Serve right away or chill for 30 minutes before serving. Great for meal prep.
Notes
- Chicken breast → Rotisserie chicken, grilled chicken thighs, turkey breast, or baked tofu
- Black beans → Pinto beans, kidney beans, or white beans
- Corn → Fresh, canned, frozen, or grilled corn
- Red bell pepper → Orange or yellow bell peppers
- Red onion → Green onions, shallots, or pickled onions
- Feta cheese → Cotija, queso fresco, goat cheese, or diced avocado
- Extra virgin olive oil → Avocado oil
- Smoked paprika and cumin → Chili powder or taco seasoning
- Garlic powder → Fresh garlic
- Fresh cilantro and lime juice → Parsley or lemon juice
- Honey and mustard → Maple syrup instead of honey
- Let the chicken cool slightly → Keeps the vegetables crisp and fresh
- Marinate the beans → Even 10 minutes adds more flavor
- Chop the vegetables small → Better texture in every bite
- Use fresh lime juice → Brighter and fresher flavor
- Taste before serving → Adjust salt and lime juice if needed
- Great for meal prep → The flavor gets even better the next day
- Turn leftovers into wraps → Louise and I loved this for an easy dinner
- Cooking for mixed diets? → Serve the chicken on the side
- Make it heartier → Serve over rice, quinoa, or romaine lettuce
- Storage → Keep in an airtight container in the fridge for up to 3 days
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