Name: Southwest Chicken and Black Bean Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 3 Tbsp. balsamic vinegar; 2 Tbsp. fresh lemon juice; ½ tsp. lemon pepper; 4 tsp. extra-virgin olive oil; 2 cups / 340 g cooked black beans, drained, rinsed; 3 cups / 450 g sliced orange bell peppers; 3 cups / 450 g sliced red bell peppers; 1 cup / 115 g thinly sliced red onion; 2 cups / 360 g chopped tomatoes; 3 cups / 400 g cooked chicken breast, boneless, skinless, sliced; ½ cup / 55 g shredded sharp cheddar cheese; 1 cup / 15 g chopped fresh cilantro

This Southwest Chicken and Black Bean Salad bursts with flavor, thanks to crisp and colorful bell peppers, shredded cheddar cheese, succulent grilled chicken, black beans that marinate in the dressing.

Packing salad in Mason jars is a handy trick for avoiding soggy salads.

It makes meal prep a breeze, and because the layers keep ingredients separate, these jars can keep fresh for days.

With a lunch like this one, you definitely won’t be tempted by the greasy cafeteria or the fast-food drive-thru.

When packing this black bean salad into your jars, the general rule of thumb is to put your wettest ingredients at the bottom of the jar, followed by the heavier ingredients.

This includes things like dressing and beans.

If you’re storing the jars over a number of days, it’s best to add any perishable proteins as close to the day-of as possible.

So make sure you leave room in the jar for the grilled chicken or another protein source.

Before eating, pour the salad out into a bowl and toss to combine the ingredients and distribute the dressing.

4.05 from 43 votes

Southwest Chicken and Black Bean Salad

Goodbye, sad salad. This vibrant Southwest Chicken and Black Bean Salad is bursting with flavor, makes meal prep a breeze, and stays fresh for days.

Course Salad

Prep Time 20 mins

Cook Time 0 mins

Total Time 20 mins

Servings 4 Servings

Calories 464 kcal

Author BODi

Ingredients

3 Tbsp. balsamic vinegar
2 Tbsp. fresh lemon juice
½ tsp. lemon pepper
4 tsp. extra-virgin olive oil
2 cups / 340 g cooked black beans, drained, rinsed
3 cups / 450 g sliced orange bell peppers
3 cups / 450 g sliced red bell peppers
1 cup / 115 g thinly sliced red onion
2 cups / 360 g chopped tomatoes
3 cups / 400 g cooked chicken breast, boneless, skinless, sliced
½ cup / 55 g shredded sharp cheddar cheese
1 cup / 15 g chopped fresh cilantro

Instructions

To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.
Slowly add oil while whisking; mix well. Evenly divide dressing between four 32-oz. (945 ml) Mason jars. Set aside.
Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars.
Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.