Make the dressing: Combine vinegar, lime juice, cumin, adobo sauce and garlic in a food processor; pulse until combined. Add Parmesan, and pulse once or twice. While processor is running, slowly add oil, salt and pepper until combined.
In a large skillet, heat 1 tablespoon oil over medium-high heat. In a bowl, toss chicken breasts in about 1 tablespoon dressing. Cook chicken in skillet for 4–6 minutes per side or until cooked through. Remove to cool, and then cut into cubes.
To the same pan, add bell pepper and cook until tender, about 5 minutes.
In a large bowl, combine rinsed beans, cooked bell pepper, tomatoes, onion, cilantro, smoked paprika, cumin, one diced avocado, ¼ teaspoon salt and black pepper. Drizzle with remaining dressing, and toss. Taste, and adjust seasoning.
To serve, scoop about 1½ cups bean mixture into each serving bowl. Top with diced chicken, remaining diced avocado and a few serrano pepper rounds.
Southwestern Three-Bean Salad with Chicken
Amount Per Serving
Calories 723Calories from Fat 432
% Daily Value*
Total Fat 48g74%
Saturated Fat 8g40%
Polyunsaturated Fat 8g
Monounsaturated Fat 32g
Total Carbohydrates 94g31%
Dietary Fiber 32g128%
* Percent Daily Values are based on a 2000 calorie diet.