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.


  • 3 Tbsp. balsamic vinegar

  • 2 Tbsp. fresh lemon juice

  • ½ tsp. lemon pepper

  • 4 tsp. extra-virgin olive oil

  • 2 cups black beans

  • 3 cups sliced orange bell peppers

  • 3 cups sliced red bell peppers

  • 1 cup thinly sliced red onion

  • 2 cups chopped tomatoes

  • 3 cups sliced grilled chicken breast

  • ½ cup shredded sharp cheddar cheese

  • 1 cup chopped fresh cilantro


  1. To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.

  2. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

  3. Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars. 

  4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.