Chicken Black Bean Salsa Moonlights as Summer Meal

bowl of black bean chicken salsa

You may not think a big bowl of chicken black bean salsa is hearty enough for a meal, but you won’t stop eating it until you realize your belly is full. If you have a garden, run out and pick a few tomatoes, green onions, and a few varieties of bell peppers. Sauté a pound-and-a-half of chicken seasoned with Southwest seasonings, sink a few beers in ice, and in 30 minutes you’ll have a perfect summer meal.

Recipe Snapshot

EASE: Easy to make in under 30 minutes.
PROS: It’s delicious and somewhat healthy.
CONS: You might run out of tortilla chips.
WOULD I MAKE THIS AGAIN? Every day in the summer.

Our favorite sidekick for scooping up this salsa is a big bag of Margaritaville Sea Salt Tortilla Chips. (Thanks to my sister Kalli for the recommendation a couple of years ago.) For those of you in the Midwest, you can purchase the chips at Hy-Vee, Fareway Foods and Schnucks.

Of course, no meal is complete without something sweet so we topped off this spicy summer meal with a light and creamy, no-bake dessert—Summer Breeze Lime Pie.

Happy summer!

Sweet wishes,


Chicken and Black Bean Salsa

Staci Mergenthal at Random Sweets
I could eat this salsa as a meal every day of the summer. There's just something extra delicious about adding seasoned chicken breast to salsa vegetables and lime juice.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 8
Calories 482 kcal


  • lb skinless, boneless chicken breasts
  • 2 tablespoons Southwest seasonings (onion flakes, minced garlic, salt, ground chili peppers, cayenne, cumin, oregano), we use Pampered Chef Southwest Seasoning Mix
  • 3 large tomatoes
  • ¼ cup fresh-squeezed lime juice
  • ¼ cup green onions, chopped just past the white part
  • 30 oz black beans, drained, rinsed
  • 3 tablespoons fresh cilantro, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 cup diced bell peppers, red, green, yellow, orange
  • 2 jalapeno peppers, finely diced
  • tortila chips for serving


  • Cut the chicken into bite-sized pieces, season with southwest seasoning, and sauté until fully cooked.
  • Cut up all the vegetables, cilantro, garlic, and stir together in a large bowl with the salt and lime juice.
  • Drain and rinse beans. Add to the vegetables.
  • When the chicken is done, stir it into the vegetable and bean mix. Serve with chips. Store in the refrigerator and serve leftovers cold.


Calories: 482kcalCarbohydrates: 72gProtein: 42gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 54mgSodium: 243mgPotassium: 2090mgFiber: 18gSugar: 5gVitamin A: 1120IUVitamin C: 36mgCalcium: 150mgIron: 6mg
Keyword bell peppers, black beans, chicken breast, lime, tortilla chips, vegetables

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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