Pueblo Chicken & Black Bean Salad

A vibrant and satisfying no-cook salad featuring tender chicken, hearty black beans, and sweet corn, all tossed in a light, zesty dressing. Perfect for a quick, high-protein meal.

• Prep: 15 min
• Total: 15 min
• Servings: 3
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $5.83/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Halal
• Kosher

Tags

• no-cook
• quick
• healthy
• budget-friendly
• savory
• fresh

Ingredients

• 1.5 pound chicken breast (diced, unseasoned, cooled)
• 1.5 cup brown rice (cooked, cooled)
• 1.5 can black beans (rinsed, drained)
• 1.5 cup frozen corn (thawed)
• 1.5 cup yellow bell pepper (chopped)
• 3 cup baby spinach
• 6 tablespoon olive oil
• 3 tablespoon white vinegar
• 1.5 teaspoon garlic powder
• 1.5 teaspoon ground cumin
• 1.5 teaspoon chili powder (salt-free)
• 0.5 teaspoon black pepper

Instructions

1. In a small bowl, whisk together the olive oil, white vinegar, garlic powder, ground cumin, chili powder, and black pepper to create the dressing. Set aside.
2. In a large mixing bowl, combine the diced chicken breast, cooked brown rice, rinsed black beans, thawed corn, chopped yellow bell pepper, and baby spinach.
3. Pour the prepared dressing over the salad ingredients. Toss gently until everything is well combined and coated with the dressing.
4. Divide the salad into three portions for meal prepping. Store in airtight containers in the refrigerator for up to 3 days.

Notes

Ensure chicken breast is fully cooled before mixing to prevent wilting the spinach. This salad keeps well in the refrigerator for several days.

Nutrition (per serving)

• Calories: 489
• Protein: 73.5 g
• Carbohydrates: 38 g
• Fat: 20 g
• Fiber: 13.5 g
• Sodium: 125 mg
• Saturated Fat: 2.8 g
• Sugar: 4.5 g
• Cholesterol: 178 mg