Smoky Tajín Chicken Bean Salad (No Recipe, Just Vibes)
Ingredients
- 1 can tri-blend beans black, kidney, pinto, drained and rinsed
- Frozen Mexican street corn from Sprouts, cooked and cooled
- Shredded chicken
- Cherry tomatoes red & yellow
- Red olives sliced (optional)
- Avocado chunked
- Feta cheese crumbled
- For seasoning
- Tajín
- Hickory smoked salt
- Vinegar red wine or apple cider
Instructions
- I cooked the frozen Mexican street corn and let it cool slightly.
- I added the beans, corn, chicken, and tomatoes to a bowl.
- I seasoned everything before mixing with Tajín, a pinch of smoked salt, and a splash of vinegar.
- Then I gently mixed it together.
- I folded in avocado and feta last so they didn’t disappear.
- I also threw in some red olives because I like that briny bite with beans and avocado.
- I tasted, adjusted the seasoning, and stopped when it felt right.
Notes
Mexican street corn adds built-in flavor and a little heat
Tajín boosts the chili-lime notes without overpowering
Smoked salt gives it a subtle grilled vibe
Vinegar cuts through the richness of the avocado and feta
Tri-blend beans add texture and color so it doesn’t feel flat
Tajín boosts the chili-lime notes without overpowering
Smoked salt gives it a subtle grilled vibe
Vinegar cuts through the richness of the avocado and feta
Tri-blend beans add texture and color so it doesn’t feel flat