Taco-Style Dense Bean Salad That Is Perfect for Meal Prep

If you have been seeing dense bean salads all over your social media feed and wondering what the fuss is about, this taco-style version is a great place to start. Packed with two kinds of beans, colorful vegetables, juicy cherry tomatoes, tender chicken and creamy avocado, it is the kind of bowl that actually keeps you full. As a bonus, it tastes better the longer it sits in the fridge, which makes it a meal prepper's dream.

The dressing is what pulls everything together: a bright, zesty blend of lime juice, red wine vinegar, honey, chili powder and cilantro that gives every bite that familiar taco-night flavor without the tortilla. Make a big batch on Sunday, and you’ve got lunch sorted for most of the week. It is gluten-free, protein-packed, and endlessly customizable. Swap the chicken for shrimp, trade in the cheese for a dairy-free version or add jalapeño for a little heat.

Ingredients

For the Salad

• 1-2 cups diced, cooked chicken (breast or thighs)
• 2 bell peppers, diced small
• 1 pint of cherry tomatoes, quartered
• 1 large red onion, diced small
• 1 15.5-ounce can of black beans
• 1 15.5-ounce can of cannellini beans
• 1 15.5-ounce can of corn (or substitute 2 cups of grilled corn)
• 3/4 cup cubed cheddar or pepper jack cheese
• 2 avocados, diced

For the Dressing

• Juice of 1 lime, or more
• 1/4 cup olive oil
• 1/3 cup red wine vinegar
• 1 tablespoon honey
• 1-2 teaspoons garlic powder
• 1 tablespoon chili powder
• Pinch of salt and pepper (plus more to taste if needed)
• Small bunch of cilantro

Directions

1. Drain and rinse the beans and corn.
2. Small dice onion and bell peppers. Slice the cheese into small cubes. Quarter the cherry tomatoes.
3. In a small bowl, add all the dressing ingredients and whisk together until well combined.
4. Add the rinsed beans, corn, diced onion, bell peppers, quartered tomatoes, diced chicken and cubed cheese to a large bowl. Pour the dressing over the dense bean salad and mix together.
5. Taste test and add more seasonings or cilantro if needed. Top with diced avocado and enjoy! If storing for later, add the avocado when ready to eat.

Note: For meal prep, divide into 5-6 individual airtight containers and store in the fridge for up to 4 days.

This recipe was originally published on Moderately Messy RD.