Corn, Chicken & Black Bean Salad with Tortilla Chips
Updated Feb 15, 2021, Published Jul 01, 2016
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This salad is a crowd-pleaser at parties and a home run in the lunch box. My kids love that I send a bag of tortilla chips with this one as the “spoon” to eat it with. Don’t add the avocado until right before serving, or right before packing up lunch if you are making this ahead of time.
Corn, Chicken & Black Bean Salad with Tortilla Chips
Ingredients
For the salad:
- 1 16-ounce bag frozen corn
- 2/3 cup chopped red onion
- 1 15-ounce can black beans, rinsed and drained
- 2 cups diced chicken, from a pre-cooked rotisserie chicken
- ½ cup chopped fresh cilantro
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 medium ripe avocado
- Gluten-free tortilla chips, for serving
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice, from 1-2 limes
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- ¼ teaspoon garlic powder
- ¾ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring 1-2 inches of water to a boil in a medium pot. Add the corn and turn the heat down to low. The water should not be covering the corn. Simmer for 2-3 minutes. Drain the corn and transfer to a medium bowl. Let cool.
- Meanwhile, place the chopped red onion in a small bowl and cover with water. Let sit for about 10 minutes, then drain completely.
- Add the red onion, beans, chicken, cilantro, salt, and pepper to the bowl with the cooled corn. Combine all of the dressing ingredients in a blender and blend until smooth. Pour over the salad and toss well to coat. Cover and refrigerate preferably overnight or for at least 1 hour.
- Right before serving or packing, dice the avocado and gently stir it into the salad. Taste and adjust salt and pepper, if desired. Serve cold with tortilla chips for scooping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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