Chopped Southwest Black Bean Salad

On my quest to deliver more recipes for the warm weather that don’t require an oven, I developed this Chopped Southwest Black Bean Salad. It’s packed with all different veggies and beans for fiber and protein, and tastes like a taco salad without the lettuce. This is also a great meat-free recipe that will still keep you feeling full and satisfied after you eat it! Try this one out for a lunch meal prep, and if you still want to add some meat, I highly recommend pairing it with some shredded barbecue chicken. Yum! Featured in my 30-20-10 summer series, highlighting recipes that are done in 30 minutes, with at least 20 grams of protein, and 10 grams of fiber.

Chopped Southwest Black Bean Salad Ingredients:

Black Beans: Black beans are hearty, protein-packed, and full of fiber, making them a satisfying base for salads, bowls, and more. In this salad, their soft texture contrasts perfectly with the crunchier veggies. Plus, they soak up the southwest-inspired dressing like a sponge, making every bite flavorful.

Corn: Corn adds a burst of sweetness and juicy texture that brightens up savory dishes. Fresh, frozen, or canned corn all work well, making it an easy addition year-round. In this recipe, corn brings a pop of color and a little natural sweetness that balances the smoky southwest flavors. It also adds a fresh, summery feel to the salad. A quick char on the corn (optional!) can add an extra layer of flavor too.

Red Bell Pepper: Red bell peppers are sweet, crisp, and loaded with vitamin C, adding bright color and fresh crunch to any dish. They have a natural sweetness that’s milder than green peppers and blend well with bold spices. In this salad, they bring juicy bites that brighten up the beans and cabbage. Their vibrant color also makes the salad pop visually. It’s a small addition that makes a big flavor (and texture) difference.

Cabbage: Cabbage is crunchy, sturdy, and perfect for salads that need to hold up over time without getting soggy. Here, it acts as the crisp, refreshing backbone of the salad, giving the dish plenty of satisfying crunch. Its mild flavor soaks up the tangy dressing beautifully.

Apple Cider Vinegar: Apple cider vinegar is tangy, slightly sweet, and brings just the right amount of sharpness to balance rich or creamy dishes. It’s often used in dressings and marinades to lift and brighten heavier ingredients. In this salad, it’s part of the dressing that cuts through the beans and cabbage, adding zing without overpowering. It helps bring all the flavors together and keeps the salad feeling fresh. Just a splash adds a big punch of flavor.

Greek Yogurt: Greek yogurt is thick, creamy, and packed with protein, making it a great lighter alternative to mayonnaise or sour cream in dressings. It brings a tangy richness that’s still refreshing and light. Here, it forms the base of the southwest dressing, making it creamy enough to coat the veggies without feeling heavy. It also adds a boost of protein to the salad, making it even more satisfying. Bonus: it keeps the dressing light enough for everyday eating but still indulgent-feeling.

Chopped Southwest Black Bean Salad

Recipe by Jenn Lueke

4.3 from 179 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

0

minutes

On my quest to deliver more recipes for the warm weather that don’t require an oven, I developed this Chopped Southwest Black Bean Salad. It’s packed with all different veggies and beans for fiber and protein, and tastes like a taco salad without the lettuce. This is also a great meat-free recipe that will still keep you feeling full and satisfied after you eat it! Try this one out for a lunch meal prep, and if you still want to add some meat, I highly recommend pairing it with some shredded barbecue chicken. Yum! Featured in my 30-20-10 summer series, highlighting recipes that are done in 30 minutes, with at least 20 grams of protein, and 10 grams of fiber.

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Ingredients

• For the Creamy Taco Dressing

• 2/3 cup greek yogurt

• 2 tablespoons olive oil

• 2 tablespoons apple cider vinegar

• juice of 1 lime (about 2 tablespoons)

• 1 1/2 tablespoons taco seasoning

• For the Southwest Chopped Salad

• 4 cups diced or shredded cabbage (about 1/2 a large head of green or red cabbage, or 10 ounces pre-shredded cabbage or coleslaw)

• 2 red bell peppers, cored and diced

• 2 (15-ounce) cans black beans, drained and rinsed

• 15 ounce can of corn, drained (or 1 1/2 cups frozen, thawed corn)

• 4 green onions, thinly sliced

• 1/2 cup roughly chopped cilantro leaves

• 1 jalapeno pepper, seeded and diced (optional)

• 3/4 cup cotija, cheddar, or feta cheese (optional)

• 1 ripe avocado, pitted and diced, for topping

Directions

• Make the dressing: In a large mixing bowl, whisk together the greek yogurt, olive oil, apple cider vinegar, lime juice, and taco seasoning until smooth.
• Add the cabbage, bell peppers, black beans, corn, green onion, cilantro, and jalapeno pepper (if using) to the bowl. Mix until the ingredients are evenly distributed and coated in the dressing. If using, mix in the cheese.
• Enjoy immediately with diced avocado on top or refrigerate in sealed containers for up to 4 days.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days.
• This one is also delicious as a dip for tortilla chips! Bring it to your next dinner party or save it for the summertime.
• To make your own taco seasoning, combine 1 tablespoon chili powder. 1 1/2 teaspoons cumin, 3/4 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt. 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried oregano
• Swap the black beans for chickpeas or white beans.
• Swap the cilantro for parsley or omit if desired.

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