Corn, Chicken & Black Bean Salad with Tortilla Chips

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.

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Corn, Chicken & Black Bean Salad with Tortilla Chips
Prep Time
10 mins
Cook Time
15 mins
Refrigeration time
1 hr
Total Time
1 hr 25 mins
 
Course: Salad
Cuisine: Mexican
Servings: 6 people
Calories: 457 kcal
Author: Kim Maes
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
  1. 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.
  2. Meanwhile, place the chopped red onion in a small bowl and cover with water. Let sit for about 10 minutes, then drain completely.
  3. 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.
  4. 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 Facts
Corn, Chicken & Black Bean Salad with Tortilla Chips
Amount Per Serving
Calories 457 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 4g 20%
Cholesterol 28mg 9%
Sodium 423mg 18%
Potassium 749mg 21%
Total Carbohydrates 45g 15%
Dietary Fiber 10g 40%
Sugars 6g
Protein 16g 32%
Vitamin A 3.8%
Vitamin C 16.1%
Calcium 3.4%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Avocado Beans Chicken Corn Dairy Free Magazine Tortilla
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