Black Bean and Corn Salad with Grilled Chicken
Bright, zesty, and full of vibrant flavors, this Black Bean and Corn Salad with Grilled Chicken is the perfect combination of healthy and hearty. Tender, juicy chicken breasts are coated in a smoky spice rub featuring cumin, smoked paprika, and garlic powder, then grilled to perfection. Paired with a refreshing medley of black beans, sweet corn, cherry tomatoes, and creamy avocado, this dish is elevated with a squeeze of fresh lime and the optional tangy crumble of feta cheese. Ready in just 30 minutes, this protein-packed salad is ideal for a quick lunch or light dinner, and it’s versatile enough to serve with crispy tortilla chips for added crunch. Bursting with Tex-Mex flair, this colorful recipe is sure to be a new favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup black beans (canned and rinsed)
- 1 cup corn (canned or frozen and thawed)
- 1 cup cherry tomatoes (halved)
- 0.5 cup red onion (diced)
- 0.25 cup cilantro (chopped)
- 1 whole lime
- 1 whole avocado (diced)
- 0.25 cup feta cheese (optional)
- 1 handful tortilla chips (optional, for serving)
Instructions
Preheat a grill or grilling pan over medium-high heat.
In a small bowl, combine ground cumin, smoked paprika, garlic powder, salt, and black pepper to make a spice rub.
Rub the chicken breasts with 1 tablespoon of olive oil and coat them evenly with the spice rub.
Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice into thin strips or cubes.
While the chicken is grilling, prepare the salad. In a large mixing bowl, combine black beans, corn, cherry tomatoes, red onion, and cilantro.
Drizzle the remaining 1 tablespoon of olive oil over the salad ingredients and squeeze the juice of the lime on top. Toss gently to combine.
Carefully fold in the diced avocado to avoid mashing it. Add feta cheese, if desired, for extra flavor.
Divide the salad into serving bowls or plates and top each portion with grilled chicken slices.
Serve immediately, optionally with tortilla chips on the side for added crunch.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 4.7 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
