Chicken & Black Bean Salad

This chicken and black bean salad is a 20-minute, no-cook dinner that eats like a full meal. Cubed cooked chicken and two cans of black beans get tossed with red and yellow bell peppers, tomatoes, scallions, and fresh coriander, then dressed in a punchy lime-jalapeno vinaigrette that ties everything together.

The dressing does all the heavy lifting. Lime zest and juice bring sharp citrus acidity, minced jalapeno adds a slow-building heat, and garlic grounds it all. Whisking the oil in gradually creates an emulsion that clings to the beans and chicken instead of pooling at the bottom of the bowl.

Using both red and yellow peppers isn’t just for looks, though the color contrast is striking. Each has a slightly different sweetness that plays against the earthy black beans and bright lime. Chopping them into pieces roughly the same size as the bean and chicken cubes means you get a bit of everything in each forkful.

This is a fantastic way to use up leftover rotisserie chicken or any cooked chicken you have on hand.

Pro Tips

• Rinse and drain the black beans thoroughly. The canning liquid makes the salad murky and adds a tinny taste
• Let the dressed salad sit for 10 to 15 minutes before serving so the beans absorb some of the dressing
• Seed the jalapeno if you want the flavor without as much heat. Most of the fire lives in the ribs and seeds
• Fresh coriander (cilantro) is a must here. Dried won’t give you the same bright, grassy punch

Variations

• Swap chicken for grilled shrimp for a seafood version
• Add diced avocado right before serving for creamy richness
• Toss in roasted corn kernels for a Southwestern feel and a touch of smoky sweetness