Southwest Chicken and Black Bean Salad

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.
Portion-Control Containers: 1½ Green 1 Red 1½ Yellow ½ Blue 1 tsp.
Pin Recipe
Course Dinner, Entree, Lunch, Salad
Cuisine Mexican, TexMex
Servings 4
Calories 434 kcal


  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. lemon juice
  • ½ tsp. lemon pepper
  • 4 tsp. olive oil
  • 2 cups black beans
  • 3 cups bell pepper orange
  • 3 cups bell pepper red
  • 1 cup red onion
  • 2 cups tomatoes
  • 3 cups chicken breasts
  • ½ cup cheddar cheese
  • 1 cup cilantro


  • 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 4 one-quart 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.


Calories: 434kcalCarbohydrates: 40gProtein: 37gFat: 14gSaturated Fat: 5gCholesterol: 87mgSodium: 405mgPotassium: 1430mgFiber: 12gSugar: 16gVitamin A: 7314IUVitamin C: 304mgCalcium: 193mgIron: 4mg
Keyword blackbeans, Chicken, healthy, meal prep, peppers, salad, tomatos
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