Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

5 stars based on 178 votes

Black-Bean-Salad-with-Chipotle-Vinaigrette

Whenever I ask readers which Once Upon a Chef recipe is their favorite, the answer is almost always this Black Bean, Corn & Avocado Salad with Lime Vinaigrette. It’s just one of those crowd-pleasing, make-ahead recipes that everyone loves. This recipe is similar, only instead of a lime vinaigrette, I’ve tossed the salad with a smoky and sweet Chipotle-Honey Vinaigrette (similar to the salad dressing served at Chipotle). I think you will love it as much, if not more than, the original!

ingredients-1

To make the dressing, you’ll need canned chipotle peppers in adobo sauce — these are small peppers (usually red jalapeños) that have been dried and smoked that come in a spicy, smoky tomato sauce. I love their flavor and am always looking for ways to incorporate them into recipes (see these fish tacos and these quesadillas). You can find them in the Latin section of most supermarkets. Once you open a can, you can transfer any remaining peppers to a plastic container and store in the refrigerator for at least a month. You can also freeze them.

prepping-corn

Begin by cooking the corn. Bring a large pot of salted water to a boil. Add the corn and simmer, covered, for about ten minutes, then cut the kernels off the cob. Next, chop the red onions, soak them in cold water for about ten minutes, then drain; this takes the sharp raw onion taste away. (If you’re a raw onion lover, feel free to skip this step.)

prepping-red-onions

Rinse and drain the black beans.

rinsing-black-beans

Then make the dressing. Simply combine all of the ingredients in a mini food processor or blender and process until smooth.

making-chipotle-dressing

Combine all of the salad ingredients in a large bowl and pour the dressing over top.

adding-dressing-to-salad

Toss and refrigerate for at least one hour or, preferably, overnight. The salad tastes infinitely better cold, especially once the flavors have a chance to marry and the vegetables soak up some of the dressing.

scooping-diced-avocado

Right before serving, add the avocado and gently toss.

Black-Bean-Corn-Salad-with-Chipotle-Honey-Vinaigrette

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

Servings: 6 (as a side dish)
Total Time: 30 Minutes, plus at least one hour to chill

Ingredients

For the Salad

  • 2 ears fresh corn
  • 1 cup chopped red onion
  • 1 (14.5 oz) can black beans
  • 1 red bell pepper, diced (about 1 cup)
  • 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)
  • 1 avocado

For the Dressing

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1-2 limes
  • 2 tablespoons honey
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 large garlic clove, roughly chopped
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1-1/2)

Instructions

  1. Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
  2. Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
  3. Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
  4. Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.
  5. Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
  6. Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
  7. Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 357
  • Fat: 20g
  • Saturated fat: 2g
  • Carbohydrates: 40g
  • Sugar: 12g
  • Fiber: 11g
  • Protein: 9g
  • Sodium: 306mg
  • Cholesterol: 0mg

Reviews & Comments

  • Can i use canned corn for this recipe? I have all the ingredients except for fresh or frozen corn and I just really want to try it.

    - Aura on May 19, 2016 Reply
    • Yes Aura, you can get away with canned corn here. Enjoy!

      - Jenn on May 19, 2016 Reply
  • 5 stars

    This was a great vegetarian recipe and side dish for my spicy cheese enchiladas. However, I omitted the chipotle as I felt they overpowered all the other wonderful flavors. I got tons of compliments. This was by far the best lime slaw recipe I found. Thank you so much!

    - Jamie on April 28, 2016 Reply
  • 5 stars

    The whole family loved this so much!

    - Julie on April 24, 2016 Reply
  • 5 stars

    Love this recipe. I’ve been eating it as a dip with tortilla chips. The smoky flavor and hint of heat from the chipotle peppers in Adobe sauce is fabulous. Double the recipe because it won’t last long!

    - Alice on April 22, 2016 Reply
  • 5 stars

    I made this amazing salad for Easter. I could not get over all the compliments I received. It was so fresh, tasty, and bursting with flavor. With each bite you could taste all the different ingredients. It was heaven on a plate! Thank goodness there were leftovers (I doubled it) and I was able to enjoy it on my baked potato, as a side dish, as a dip w/ tortillas, and then I mixed it in a green salad. You are a gift, Jenn!

    - Faith on April 15, 2016 Reply
  • Would frozen corn work here as well? There’s not fresh corn on the market quite yet up here in the north country (Adirondacks) and I’d like to try this this afternoon.

    - chuck cairns on April 15, 2016 Reply
    • Yes, frozen corn will work here. Enjoy!

      - Jenn on April 15, 2016 Reply
    • 5 stars

      If you use frozen, try the grilled frozen corn that they sell at Trader Joe’s (while it is still open – sniff, sniff). When I made this dish, I grilled my chicken first and then made it! It was delish!

      - Cynthia on April 20, 2016 Reply
      • Sorry, I meant I grilled my CORN on the cob first to use in the recipe!

        - Cynthia on April 20, 2016 Reply
  • Do you think one could substitute maple syrup for honey?

    - chuck cairns on April 15, 2016 Reply
    • Hi Chuck, While also sweet, maple syrup does have a different flavor than honey. I think you could get away with it or just omit the sweet “element” entirely if you don’t have honey.

      - Jenn on April 15, 2016 Reply
  • 5 stars

    I am new to your Website and I love
    your recipes. I am very interested in your Lime Vinaigrette dressing. I saw it in your recipe for Black Bean Corn Salad. Would love to try this

    Thank you and keep up the great work!

    Diane S.

    - Diane S. on April 13, 2016 Reply
  • 5 stars

    I think I have commented previously on this recipe but just have to once again! As with all of your recipes, Jenn, this is fantastic! I make this frequently for my family and have served it many times to guests. I always get rave reviews!

    - Colleen on April 6, 2016 Reply
  • 5 stars

    This salad is truly amazing. I made extra dressing can you tell me how long it will be ok kept in the fridge?

    Thanks, Lynn

    - Lynn Hall on March 22, 2016 Reply
    • Glad you like it! The dressing will last in the fridge for about a week.

      - Jenn on March 23, 2016 Reply
  • 5 stars

    WUAWWWWWWWWWWW!!!
    WUAWWWW
    I just made this salad for lunch i swear is the most delicious salad ever!!!! i would keep it forever and I am planning to making i again next week for my birthday :) :) i am sure it would be sooooooo successful

    i want to thank you for your recipes are the best you are amazing!!!!!!!!!

    - Melissa on March 3, 2016 Reply
  • 5 stars

    This has become a family favorite. And it seems, a favorite of guests who’ve tasted it. I often double all the salad ingredients just so we can enjoy it for more than one meal. I debate using a tad less sweetness to save calories, but so far, I’ve decided just to enjoy its perfection! Substituting frozen and canned corn and parsley for the cilantro work well. Sometimes I add more veggies as there is plenty of dressing.

    - Maret on February 23, 2016 Reply
  • 5 stars

    Delicious! My husband said he loves a good corn and black bean salad. Well this recipe sure delivered the taste and the color of the vegetables amazing… Thanks for sharing.

    - JG on February 22, 2016 Reply
  • 5 stars

    I live in the UK and only have Chipolote paste – how many teaspoons do I use instead of the 2 peppers

    - LeeAnn on February 20, 2016 Reply
    • Hi LeeAnn, I’m not all that familiar with Chipotle paste so I would start with a few teaspoons and add more to taste. You might also need a little sugar and lime, as per this article.

      - Jenn on February 20, 2016 Reply
  • 5 stars

    Yum!! My family LOVED this salad. It is so versatile. We used it as a salsa with chips, on tacos and even a rice bowl. You just can’t go wrong. I’ve already made it twice this week. Thanks for sharing :).

    - Trish on February 5, 2016 Reply
  • 5 stars

    Love this salad! I am making it soon for a friend who does not care for black beans….what type of bean would you suggest as a substitution?

    - Peggy on January 15, 2016 Reply
    • Either cannellini or pinto beans would work well here, although the color of the salad will be a little different :).

      - Jenn on January 15, 2016 Reply
  • Hey Jen!
    I want to make your black bean & corn salad but alas its winter time here and cannot find fresh corn. Is there a substitute to fresh corn that you recommend? Frozen or canned? And how should I prepare the corn?

    Thanks in advance!
    Happy New Years!

    - Tspoon on December 29, 2015 Reply
    • Hi there, Either will work but I’d probably go with frozen; just defrost and add :)

      - Jenn on December 29, 2015 Reply
  • 5 stars

    I LOVE LOVE LOVE this salad. I’ve made it at least 10 times and it’s my go-to bring a side dish dish. It’s just perfect!

    - Beth Lowe on December 10, 2015 Reply
  • 5 stars

    I have never had chipotle peppers in adobo sauce before making this recipe, and it has such wonderful flavour! Very spicy though, I only used 1 pepper instead of 2 and that was a good amount of spice for me. I love this salad; It is fresh, delicious, and the dressing is amazing. Thanks Jenn for another great recipe!

    - Jennifer on December 2, 2015 Reply
  • 5 stars

    This is AWESOME! Definitely soak the onions, it allows them to add crunch and flavor without being overpowering. So yummy.

    - Erin in MI on November 24, 2015 Reply
  • 5 stars

    This is by far my favorite recipe of all time. It is the most requested by my family whenever they come to visit. Try it and you won’t be sorry. Such a hit!!

    - Nicki H on November 11, 2015 Reply
  • 5 stars

    Oh dear god! Did you mean just 2 chipotle peppers in adobo sauce or two cans? Your directions for that are very unclear and I added an entire large can. The whole thing was ruined. It tasted like liquid fire, awful!!! All of those ingredients wasted.

    - Nisha on October 30, 2015 Reply
    • Oh no, Nisha! I’m so sorry. It’s just two peppers. Let me see if I can clarify. I apologize for the confusion.

      - Jenn on October 30, 2015 Reply
  • 5 stars

    This is one of my favorite recipes of all time, and I serve it whenever I’m having people over for dinner or about once a month for the usual family dinner. I find it’s perfect with Mexican or just as any side. Try it and I guarantee it will be a hit!

    - Nicki H on October 29, 2015 Reply
  • 5 stars

    Delicious. I sometimes will add grilled chicken or even cooked and cooled quinoa. It just gets better the day after and is nice to bring as a packed lunch. One of my favourite “go to” recipes for sure. Thanks for all your amazing recipes Jen

    - Colleen on October 29, 2015 Reply
  • 5 stars

    Truly addictive, never any leftovers!

    - Lindsay on October 29, 2015 Reply
  • 5 stars

    My oh My!!!! This salad is absolutely amazing – would not change a thing – perfect just the way it is!! Thank you Jenn!

    - Tamera Gjesdal on October 28, 2015 Reply
  • 5 stars

    Whenever I make this and bring it to a party or serve it at one of my own I get rave reviews. It’s highly addictive!!!!

    - sheila on September 12, 2015 Reply
  • 5 stars

    Can I give it 10 stars??? Oh my goodness, my family and I gobbled this up! I made this salad and let it chill overnight as suggested – definitely the way to go. SOO perfect for a hot day!

    - Ashlie on September 12, 2015 Reply
  • For this recipe it calls for two small cans of chipolte in adobo sauce. Can you tell me the ounce size you mean by small (or give me a frame of reference), like is a small can smaller than a Campbell’s soup can or bigger? Thanks!

    - Cynthia on September 10, 2015 Reply
    • Hi Cynthia, I am so glad you asked because the recipe calls for 2 peppers, not 2 cans — that would be crazy hot! The cans are small, about half the size of a standard soup can. Enjoy :)

      - Jenn on September 10, 2015 Reply
  • 5 stars

    We love this recipe and eat it as a main dish. Sometimes I double the dressing ingredients (before adding the lime and vinegar), then marinate 1-1.5 lbs of chicken tenders in half the dressing for about 24 hours (I then finish making the dressing, dress the salad, and let it sit overnight). The next night, I throw the marinated chicken on the grill and serve it on top of the salad–delicious.

    Oh, and I love avocado, but I usually skip it here because I find that the flavor gets lost.

    - Erika on September 9, 2015 Reply
  • 5 stars

    I absolutely love this recipe, and make a big bowl of this to take in to work on a night shift. It’s filling and refreshing but does slow you down like eating bread ect.
    I use Chipotle paste as this seems to be the only choice in the UK.
    Thanks.

    - Mark on September 8, 2015 Reply
  • 5 stars

    Omg this is so delicious! I’m not a fan of bean salads, but wanted to make a vegetarian friendly side dish for a friend. It had the perfect amount of spice for anyone wondering about the chipotle peppers. Heck I may add more next time! I made it along with tostadas, rice, and guac. Simply wonderful!

    - Yvonne on September 5, 2015 Reply
  • 5 stars

    This salad was delicious. My family likes it plain or added as a topping on chicken burgers or fish tacos. Thanks for another great recipe!

    - Cindy Thomasson on August 31, 2015 Reply
  • 5 stars

    I just found this site in late July, and I think I have made this recipe at least 10 times. Obviously, we love it! That says a lot, because my husband is an adament bean hater, but the combination of other ingredients and the amazing dressing just makes it work! When you open the can of chipotles, it helps to put the leftover chilis in sandwich baggies (two to a bag) and freeze them for later use. Also, cucumber has been an excellent addition. Thanks!

    - Lena Wessel on August 28, 2015 Reply
  • 4 stars

    Tried this without the red onions (not an onion fan) & with half the chipotle & it was still tasty. Got my 2yr old nephew to eat it & that’s not an easy feat!

    - Jenifer on August 28, 2015 Reply
  • 5 stars

    I love this recipe, and so does everyone I serve it to! I follow the recipe as written except that I prefer to sauté the fresh corn kernels in a tiny bit of butter just for a few minutes instead of boiling the corn cobs. It is easy to make this too hot, so I find it is best to add the chipotle peppers gradually and taste as you go. This dish is great with any grilled meats or fish. Another great make ahead dish!

    - Sylvia on August 27, 2015 Reply
  • 5 stars

    This was so good, but cut back on sweetners. We thought it was better less sweet. It kept us full longer. Our guests liked the salad and there was none left!

    - Suzy on August 27, 2015 Reply
  • 5 stars

    Love this recipe! I have made it 3 times this summer and it’s always a hit. I usually make 3 to 4 recipes at a time to feed large crowds. I have made it using uncooked fresh corn off the cob or frozen white corn and it’s delicious with either. We like eating it with tortillas chips the best. Thank you for sharing this recipe.

    - Kelly on August 27, 2015 Reply
  • 5 stars

    I made this salad for a girls day on a Duffy boat cruising Newport Beach Harbor. It was fabulous with Trader Joe’s Sweet Potato tortilla chips. You can’t go wrong making this salad.

    - Melinda Day on August 27, 2015 Reply
  • 5 stars

    This had been a big hit at every carry-in I’ve taken it to. I’m always asked for the recipe.

    - Sandy on August 27, 2015 Reply
  • 5 stars

    We have made both this dish and the original lime vinaigrette salad many times, and they both are very pleasing dishes. I have served this dish on its own as a light meal, with a dollop of sour cream and a light sprinkling of cheese, and often with tortilla shells. If I had to pick which version of the recipe I like more, I would choose this one only because it reminds me so much of Chipotle. Very good, and definitely a recipe to hang on to. :)

    - Mitchell on August 27, 2015 Reply
  • 5 stars

    Excellent recipe. One of our family favourites. Because our young son loves it, we omit the chipolte peppers but it’s still delicious! Thank you Jennifer!

    - Patricia on August 27, 2015 Reply
  • 5 stars

    This salad is a staple in our house in summer time. We love the chiplote dressing. Sometimes I change up the dressing. I use olive oil, garlic, lime juice, cilantro, salt flakes and fresh ground pepper.
    Either way my family loves it.

    - Betty Ann G on August 27, 2015 Reply
  • 5 stars

    With so many corn and black bean salads out there, you know that everyone is onto something good. But having made at least three other recipes over the years, I can say that this is our family’s favorite. The only addition I made is the addition of edamame beans – we all love those. Highly recommend this salad! and farm stand corn would really take it to the next level!

    - Lindsay on August 27, 2015 Reply
  • 5 stars

    I’ve brought this salad to many pot luck dinners and always get asked for the recipe. Great taste, colourful dish and can be made in advance. A favourite in our house.

    - Gail on August 27, 2015 Reply
  • 5 stars

    This salad is unbelievable! The dressing is one of the best I’ve ever had and I often make it alone for my daily veggie salads. Because of the small size of the ingredients it can also be served as a salsa for tortilla chips. Thanks for the great recipe!

    - BG3 on August 27, 2015 Reply
  • 5 stars

    Have made this three times since seeing it and my husband has already asked when I will be making it again!!!! We love it and the dressing is outstanding.
    Thanks for another winning recipe.

    - Jean Casey on August 27, 2015 Reply
  • 5 stars

    I made this as written & it was perfect. We served it for lunch at the beach with shrimp on the side. I often keep it on hand for a light lunch.

    - Shannon. Roley on August 27, 2015 Reply
  • 5 stars

    I see this is a popular dish–lots of great reviews. My family loves it also! I have added sautéed zucchini or yellow squash to the dish and we like that also. Great dressing! Thanks.

    - Gay on August 27, 2015 Reply
  • 5 stars

    The Black Bean & Corn Salad with Chipotle-Honey Vinaigrette is our favorite side dish with any Mexican themed meal. It is easy to make and VERY tasty! I like to make this salad for tacos. Instead of making all the side dishes separately, I just season some meat, warm up tortillas, and use this salad. Thanks Jenn!

    - Ann S. on August 27, 2015 Reply
    • Great idea, Ann.

      - Jenn on August 27, 2015 Reply
  • Amazing! I took this to a cook out and the host is a vegetarian. She loved it so much she asked for the recipe! Thanks for another incredible recipe!!

    - Amy on August 27, 2015 Reply
  • 5 stars

    VERY GOOD. I had skipped over this recipe a few times because the ingredient list seemed long and I am lazy but in reality it took me probably 10-15 minutes total to make. The hardest part was letting it get cold in the fridge. I added some chicken and sour cream to my husbands portion and he was super happy. Will definitely make this on the regular!!!!!

    - jen on August 27, 2015 Reply
  • I want to make this but I do not use oil of any kind ….suggestions on what to use or do ?

    - Bev on August 26, 2015 Reply
    • Hi Bev, Unfortunately, the recipe won’t work without oil. Sorry!

      - Jenn on August 27, 2015 Reply
  • Hi Jenn – is this Cumin powder or seeds that I should be using?

    - Kiran on August 25, 2015 Reply
    • Hi Kiran, You need ground cumin (or powder) for this recipe.

      - Jenn on August 26, 2015 Reply
  • 5 stars

    Question: How long does the dressing last? I always have some left over but unsure if it’s good in the fridge for a week or so or more. Thank you.

    - J on August 23, 2015 Reply
    • It keeps for about a week :)

      - Jenn on August 23, 2015 Reply
      • 5 stars

        Thank you!! All of the salad and accompanying dressing recipe that we have tried so far have been crave-worthy!

        - J on August 23, 2015 Reply
  • 5 stars

    This recipe has outstanding depth of flavor. I have served this as a side salad and also as a dip with chips.

    Though I believe myself to have a decent heat tolerance with food, my final recipe is modified to use one chili instead of two.

    Easy to make and delicious.

    - Mike S. on August 20, 2015 Reply
  • 5 stars

    I made this salad for a bbq pot-luck and it was a hit! We added the avocado at the last minute which added a fresh and creamy texture. :-)

    - Jennifer R. on August 20, 2015 Reply
  • 5 stars

    I used roasted garlic for the dressing and had enough left over to put in with the rest of the salad ingredients!! AMAZING.

    - Christina on August 18, 2015 Reply
  • 5 stars

    Absolutely wonderful! Beautiful colors. Kids and adults alike said it was delicious.

    - DonnaB on August 9, 2015 Reply
  • 5 stars

    This salad is just so delicious. It is very forgiving and easy to throw together with substitutions. I usually make a double or triple portion when I get fresh corn. I only had one can of black beans so I added some pink beans too. Still looked visually appealing and tasted great. I use less honey and less oil ( used avocado oil). Those chipotles in adobo really are a great secret ingredient. They punch up the flavor significantly. Thanks for another foolproof recipe!

    - Claire on August 7, 2015 Reply
  • 5 stars

    I’ve made this salad on several occasions and it is a universal hit! Everybody loves the colorful array of vegetables and the sauce adds a great kick – even my friends’ toddlers were fans. Thanks for such a delicious addition to our summer table.

    - Cynthia on August 1, 2015 Reply
  • 5 stars

    This was a huge hit!! Only used one chipotle pepper (instead of two) and this was the right heat level for us (who don’t care for super spicy) but still had a nice kick. Everyone wanted the recipe!

    - Beth on July 30, 2015 Reply
  • 5 stars

    Found this recipe a couple of weeks ago and already made it four times (in batches of two to four servings, so I ate it A LOT! :-D)

    I love it because it tastes great, it’s quick and easy to make and it keeps well in the fridge. And also because I looooove chipotle!

    For a quick meal I like to eat it with a sweet potato.
    Thanks for the recipe!!

    - Tessa on July 30, 2015 Reply
  • 5 stars

    I try to avoid beginning every review on this site with WOW, but another wow. I have long been hoping I might reproduce the taste of the chipotle salad at home.

    This is a perfect copycat…copycat is kind of the wrong way to say it because its better. Addictive too. I like to mix in romaine and brown rice for a meal that will keep me full for a while. I’ve also made this sans avocado and just topped with guacamole at the end. All in all, just a knockout recipe.

    - Senorita_R on July 25, 2015 Reply
  • Hey there,

    I am looking into making the Black Bean & Corn Salad with Chipotle-Honey Vinaigrette for company, I have a few people who do not like to much spice. On a scale of 1 (not at all) to 10 (extremely) how spicy would you say this dish is if I followed the recipe?

    Thanks for your help

    - Ashley on July 21, 2015 Reply
    • also, could the use of Avocado oil be used instead of vegetable oil?

      - Ashley on July 21, 2015 Reply
      • Yes, I think that would work fine :)

        - Jenn on July 21, 2015 Reply
        • Last thing.. What would your opinion on making the dressing before hand be? How long would it keep? Maybe freeze it?
          Thanks!

          - Ashley on July 21, 2015 Reply
          • Hi Ashley, The dressing can definitely be made 2-3 days ahead of time but I wouldn’t freeze it.

            - Jenn on July 22, 2015
    • Hi Ashley, I’d say it’s about a 5 but it really depends on the chipotle peppers — some are larger and hotter than others. I would start with one and dress the salad. Then taste and add another if necessary.

      - Jenn on July 21, 2015 Reply
  • 5 stars

    I made this recipe for the first time today and can not get enough of it! Simply delicious, so flavorful with the perfect amount of heat. I can’t wait to make it for company. My mouth is watering just thinking about it. Thank you for sharing your amazing recipies!

    - Jackie Tarnowski on July 19, 2015 Reply
  • 5 stars

    Just made this salad for the second time! I’m totally sold on this being a great addition for bbqs!

    This evening I made this recipe along with making sweet potato home fries for the first time. They were so filling together. And my parents enjoyed it!

    We will enjoy the leftover salad with grilled hamburgers

    Thank you!!! Can’t wait to introduce this recipe to more family members!

    - Lynda on July 18, 2015 Reply
  • 5 stars

    This salad is absolutely delicious!

    - sevey on July 16, 2015 Reply
  • 5 stars

    I’ve made this bean salad 3 times since I saw it a month ago & it’s one of our all time favourite salads!! Delicious!

    - Annie on July 7, 2015 Reply
  • 5 stars

    Wow! It takes a lot for me to write a review, but I have to say, this is one of the best side dishes I’ve ever made. It’s also quite easy to make. The sauce is the perfect combination of sweet and spicy and the combination of black beans, fresh corn, red pepper and avocado makes this recipe a taste sensation! The chipotle is a bit spicy, so for the first time, you might want to go a bit lighter and add more to taste. I think I’ll try 1 1/2 chipotle’s next time, but the flavor was still unbeatable. You’ll love this recipe!!!

    - Deb in Colorado on July 7, 2015 Reply
  • 5 stars

    I brought this to a potluck while camping with a group. The container was practically licked clean! The fresh corn makes it so amazing. I followed the recipe as directed (I used less dress thinking it might be too spicy for kids, but I will use the full amount next time).

    - Liz on July 4, 2015 Reply
    • “less dressing”, not “less dress” :-)

      - Liz on July 4, 2015 Reply
  • 5 stars

    I too think this recipe is wonderful. I added red onion but otherwise followed the recipe exactly. I can’t say what makes this recipe so much better than similar ones, but it’s my favorite by far –and I have tried many. Also, I found that if I added a bit more lime juice the avocado stayed good in the refrigerator for a day or two.

    - Lisa on June 25, 2015 Reply
  • 5 stars

    This was fantastic. My 3 teenagers, 2 of their friends, my husband & I all ate it right up. So fresh tasting and very appealing to the eye. My guys love spice, so I’ll probably up the chipotles in the next batch, however it really is perfect as is for a potluck with varying tastes. Thanks, yet again, Jenn!

    - Loretta G. on June 23, 2015 Reply
  • I was wondering if it would be possible to use can or frozen corn rather than fresh corn. If so which would recommend/a certain kind and how much?

    Thanks.

    - robin on June 22, 2015 Reply
    • Hi Robin, Nothing beats fresh but you can use frozen in a pinch — 1-1/2 – 2 cups.

      - Jenn on June 22, 2015 Reply
    • 5 stars

      I used Trader Joe’s organic super sweet cut corn but I bet their frozen roasted corn would be good too. If you don’t have Trader Joe’s, a lot of regular stores have frozen super sweet corn on the cob or in a bag. I’m sure regular frozen corn would work too but I just know that of the 10 times I have made this, I had to use frozen twice and the super sweet was perfect. This recipe is so good in the first place that I think it would take a lot of effort to mess it up just because a vegetable wasn’t fresh from the farm truck. Next time I have the grill going though, I am going to grill some corn for the express purpose of cutting it off and storing it for this recipe.

      - Mokumegane on July 7, 2015 Reply
  • 5 stars

    Hi Jenn

    This is the second recipe that I have made from your blog. This was as good as the first salad recipe (Asian Kale Salad w/ Creamy Ginger Peanut Dressing) that I made. The next time I make this salad, I will make barbacoa and substitute this salad for the salsa.

    - Tonya on June 21, 2015 Reply
  • 3 stars

    This recipe is way too hot for my taste. Next time I’ll only use 1 chippotle pepper and see how that works and adjust from there.

    - Janet T on June 20, 2015 Reply
  • 5 stars

    This recipe is delicious! I served it with the Grilled Shrimp Tacos with Avocado Salsa. A little time consuming but both are great recipes which I know I will be making again.

    - Glinda on June 18, 2015 Reply
  • Hi Jenn!
    Added two new recipes to our recipe favourites last night. Tried your chipotle-honey vinaigrette added to our already favourite bean salad. That was my first attempt using Chipotle peppers in Adobe Sauce … BAM!!! Those things are hot!!! Fortunately my husband and guests love spicy food. Discovered that adding those wedges of fresh lime cooled it down for the timid like me. Husband wants me to keeping making that recipe so I will just cool it off a tad by halving the peppers. Let me know if that wont do the trick. Love the flavour. Also followed your suggestion and made the grilled Tequila lime chicken. Great recipe and is now a favourite too.

    Looking forward to trying a couple more of your dinners next week.

    Thanks Jenn!!!

    Louise R

    - Louise R on June 9, 2015 Reply
  • 5 stars

    Made this for my Aunt and cousin while visiting. We all really liked it. My cousin thought it would be good in a wrap. I concur!

    - Linda on June 7, 2015 Reply
  • What “protein recipe” from your website would pair well with this great salad?

    - Karen on June 4, 2015 Reply
    • Hi Karen, I love it with my Tequila Lime Chicken, Grilled Flank Steak or Perfectly Grilled Chicken Breasts.

      - Jenn on June 5, 2015 Reply
  • 5 stars

    Love it! I add mango and a bit of quinoa

    - heidi on May 30, 2015 Reply
  • 5 stars

    I made this recipe today and thoroughly enjoyed it! I omitted the Cilantro, but otherwise followed the recipe to the letter.

    - Chuck on May 27, 2015 Reply
  • 5 stars

    I have cooked many recipes from books or the internet for 30 years and this is one of the few I can say turns out correct every single time if you follow the directions. I am good at following directions but some recipes just need a lot of tweaking. But if you’re in a hurry and/or are a novice cook who doesn’t know how to do so intuitively, you really don’t even have to season to taste throughout this process. That 1/4 t salt and 2 T lime, 2 peppers, etc.. is absolutely true.

    - Mokumegane on May 24, 2015 Reply
  • Hi Jenn:

    About how much is a serving? Just trying to count my calories…

    Thanks!

    - Kristin Kloc on May 17, 2015 Reply
    • Hi Kristen, I’d say about a 1-1/4 to 1-1/2 cups. Hope that helps!

      - Jenn on May 18, 2015 Reply
      • 5 stars

        Thank you!!

        - Kristin on May 18, 2015 Reply
  • Is there a substitute for the cilantro?

    - Ann on May 17, 2015 Reply
    • Hi Ann, It’s perfectly fine to leave it out.

      - Jenn on May 18, 2015 Reply
  • Hello,
    Could I make this with Olive Oil instead?

    - Dinah on May 17, 2015 Reply
    • Hi Dinah, I wouldn’t — olive oil has a strong flavor that doesn’t work well with the other ingredients.

      - Jenn on May 18, 2015 Reply
  • 5 stars

    I’ve just made this for the second time, and it instantly became a 5-star favorite with us! Because I know I’ll make it often, I have dehydrated the leftover chipotle chilis in adobo for future use. (They’d get lost in my freezer.) I use dehydrated beans so have to soak those anyway, and I just add the chilis to the soak. This is a fantastic recipe, so thank you loads! Please do subscribe me to a newsletter!

    - Barbara on May 17, 2015 Reply
  • First of all, I LOVE your site. I just stumbled across it and you are bookmarked in my favorites! My question is, what would be a good alternative to chipotle. We are not huge fans of that flavor but still love great seasoning and spice. Would love to hear if you had any suggestions. Thank you!

    - Danielle on May 16, 2015 Reply
  • 5 stars

    this is unbelievably good – can’t wait to make it again!

    - Cathy on May 14, 2015 Reply
  • 5 stars

    I am having an affair with this salad. Sometimes with Chipotle and sometimes without. Please don’t tell the others…whew, so glad I told someone!

    - Jill Plamondon on May 13, 2015 Reply
  • 5 stars

    I made this for a party a day in advance, doubled the recipe and served as a dip with tortilla chips. Nobody would shut up about it and everyone wanted the recipe. I had 2 people this morning remind me they wanted the recipe so I sent them the link to your site. It was so delicious. Thanks so much! This recipe is a masterpiece.

    - Jamie on May 10, 2015 Reply
  • 5 stars

    Can this recipe be frozen even after the avocado is added?

    - Trish on May 7, 2015 Reply
    • Hi Trish, Unfortunately, I don’t think this salad would freeze all that well.

      - Jenn on May 9, 2015 Reply
  • I am in the middle of making a couple of the recipes from the 6 Summer Salads You’Ll Actually Crave. Can any of these dressings be made ahead and frozen. I hate to keep pulling out all the ingredients if I can just thaw. Thank you

    - Ann Michele on May 3, 2015 Reply
    • Hi Ann, Unfortunately, I don’t believe they will freeze well. Sorry!

      - Jenn on May 4, 2015 Reply
  • 5 stars

    This was a terrific recipe and it didn’t taste like all the other corn/bean salads. I like the unique recipes on this site

    - Monica on April 28, 2015 Reply
  • 5 stars

    Made this for a potluck, doubling the recipe. Bowl was emptied quickly. Only substitution was to use chipotle salsa instead of whole peppers as my store didn’t have any in stock. Still tasted great! May grill corn next time as a previous reviewer suggested. Great bean salad!

    - Jen on April 11, 2015 Reply
  • 5 stars

    Fantastic recipe especially the dressing! The salad us excellent as is or if you want it more hearty I added chicken for my husband. Also I am always looking to add more greens to my diet. I took chopped kale that is fairly fine from my cuisinart and then added that to the salad. Delicious! Thank you for another fabulous recipe!

    - Karen on April 8, 2015 Reply
  • 5 stars

    I made this for a work party, and it was a HIT! Everyone is asking for the recipe. I told them all about your website, and all the great recipes you have to share. Thank you for sharing your passion.

    - Ashlee on March 31, 2015 Reply
  • 5 stars

    This has become a staple dish I bring to parties. We LOVE this. Recipe is perfect as is. I add bake seasoned white fish and shred it to make fish tacos. It can be used as a dip or extra topping on burritos or on a salad. Very versatile and addicting.

    - Ari on March 28, 2015 Reply
  • BY FAR MY FAVORITE BEAN SALAD! Two thumbs up on the salad and dressing. I found this recipe last summer and ended making it almost every week.

    - katelyn k. on March 27, 2015 Reply
  • 5 stars

    beautiful vegetarian salad and easy to put together right at the table!

    - sharon heisler on March 26, 2015 Reply
  • 5 stars

    This salad makes your tongue’s tastebuds do a happy dance in your mouth. The flavors are bright and fresh. You can adjust the amount of heat by adjusting the chipotle and sauce added, but as written, it’s just right with the amount of honey in the recipe to balance the heat. My favorite part of all of Jennifer’s recipes is the ease it takes to put them together and the full flavor you get from all the ingredients in the end product. Definitely fix this without making adjustments.

    - Pam Gram on March 22, 2015 Reply
    • 5 stars

      I agree. I almost always end up combining elements from 2 different recipes to make something taste just right, but I think this one is perfect as is.

      - Mokumegane on May 24, 2015 Reply
  • A few days ago I made your White Chicken Chili and served it with a mixed green salad tossed with your Chipotle’s Honey Vinaigrette. That dressing is different from this dressing, but I have a lot leftover from a few days ago and was wondering if it would work on this salad. Thanks!

    - Amy G. on March 19, 2015 Reply
    • Hi Amy, Yes, it will be fine; you may just need to add a little lime juice or wine vinegar (bean salads always require more).

      - Jenn on March 19, 2015 Reply
  • 5 stars

    I love this salad. I make it often.

    - Lorna on March 19, 2015 Reply
    • 5 stars

      This is a go to recipe for parties! Everyone has asked for the recipe and I must have shared it with 20+ people thus far! I serve it on a bed of arugula for a pretty presentation with corn chips on the side

      - Lisa on March 19, 2015 Reply
    • 5 stars

      This salad was delicious and easy to prepare. My daughter isn’t a fan of avocado but this looked so good she tried some.
      And took home leftovers.

      - chrys Rennie on March 22, 2015 Reply
  • 5 stars

    I made this tonight. It is very fresh tasting and delicious! I was out of shallots, so I substituted green onion for the shallots. We made it dinner by adding this to mixed greens with sliced chicken and sprinkled feta on top. For the kids, we added this to cheese quesadillas. Thank you for this great and very versatile recipe… we will be adding this to our rotation!

    - Elaine on February 19, 2015 Reply
  • 5 stars

    This salad was a real hit at the dinner party I went to.looking forward to making it again.

    - Cindy McCluskey on February 7, 2015 Reply
  • Hello Jenn…gosh I love your recipes! To take this recipe up a notch, grill the corn until it has patches of black grill marks. I had this recipe at a restaurant in California and grilling the corn made it incredible!

    - Angel on February 5, 2015 Reply
  • 5 stars

    Spectacular! Also great served as an appy with tortilla chips.

    - Lnda on December 29, 2014 Reply
  • 5 stars

    This salad is exceptional. The meld of flavors is perfect, and the chipotle dressing adds a kick that is often missing in salads. Thanks so much for the recipe!

    - Nancy on December 6, 2014 Reply
  • 5 stars

    I made these for Thanksgiving for my vegetarian daughter in law and she loved them! She took all the leftovers of this and your Quinoa salad home with her.

    - Donna on December 4, 2014 Reply
  • 5 stars

    Love this! Sometimes I’ll leave out the avacado and add some left over rotissere chicken and pack it for lunch. It travels and stores great.

    - Victoria on December 3, 2014 Reply
  • 5 stars

    This is such a gorgeous yet simple salad and has helped me to understand what flavours work well together

    - Ruth on December 3, 2014 Reply
  • 5 stars

    I’m a big fan of Chipotle and black beans so I had to try this! I am a new cook and I don’t try complicated stuff nor stuff that isn’t relatively healthy. This recipe meets both those requirements! We had two deck parties with over 30 guests each and guests loved it! One guest ended up in my study printing out the recipe for others from my desktop computer! This is a “lick-the-bowl” type of recipe.

    - Carol on December 3, 2014 Reply
  • 5 stars

    I made the Black Bean & Corn Salad with Chipotle-Honey Vinaigrette as an appetizer during our Thanksgiving holiday, and it got RAVE reviews. I made extra Chipotle-Honey Vinaigrette dressing to serve over our usual salads, and it was the most popular dressing request during the long weekend! Everyone asked for the recipe! The ingredients are readily available, and the whole salad is quickly assembled. Also, it works great with canned corn when fresh corn isn’t available. (And it definitely tastes like a Chipotle knock-off!)

    - Linda Peck on December 3, 2014 Reply
  • 5 stars

    Love this salad and serve it almost every time we have company for dinner. The flavors are perfect and are a good addition to most meals.

    - Nicki on December 3, 2014 Reply
  • 5 stars

    This is absolutely one of my favorite recipes. The vinaigrette makes it, in my opinion. However, definitely test it as you mix; add in the adobo peppers incrementally. I personally love spice, so I added plenty of adobo, but if you’re not a fan, you can add in as little as you want. That is the only comment I have about this fabulous recipe – it keeps for a while in the fridge & I add it on top of lettuce for a spin on a salad. Yum!!!

    - Meghan Foley on December 3, 2014 Reply
  • 5 stars

    Very simple, yet elegant dish! I first made this as a vegetarian side dish for a BBQ party, but quickly subbed it out for a quick veggie weeknight meal this summer. This crispness of the corn balances well against the creaminess of the avocado and the spiciness of the chipotle pepper.

    - Adam S on December 3, 2014 Reply
  • 5 stars

    This is so good! My husband loved it and he’s not a bean fan. I’ll definitely make it again – as directed!

    Thanks,
    Maggie

    - Maggie on October 10, 2014 Reply
  • 5 stars

    really fantastic recipe Made it exactly the way it was written and it’s a sure hit

    - monica on October 2, 2014 Reply
  • Love love this salad- it is my new go to recipe. I do not add too much honey, I don’t like the sweet in the dressing. Even my mom ask me for the recipe, that’s a first!

    - Cm on September 27, 2014 Reply
  • 5 stars

    Easy to make. Loved the infusion of the smokey chipolte peppers along with the other ingrredients.

    - Annette on September 2, 2014 Reply
  • 5 stars

    OMG Jenn!!!
    Let me first extend my appreciation for your AMAZING recipes…
    They are finger licking good and each one is more decadent than the last..

    - Remzee on August 30, 2014 Reply
    • Thank you, Remzee!

      - Jenn on September 7, 2014 Reply
  • 5 stars

    I can’t get enough of this salad! I’ve made it 4 times now, and everyone who tries it want’s the recipe. Thanks!!

    - Adam Jackson on August 26, 2014 Reply
  • 5 stars

    Hi Jen, Just made this incredibly delicious salad for the second time. This time I doubled it{to make sure there was enough for seconds!!} but somehow it turned out way too spicy.Can you help me tone it down somehow? My guests are coming tomorrow and I’d still like to serve it.
    Thanks again!!

    - Nancy on August 23, 2014 Reply
    • Hi Nancy, No worries, you can fix it. Just make another batch (or half batch, depending on how much you want to tame it) of the dressing, only without the chipotle peppers. Add the new dressing to the salad and mix, then drain out the extra dressing. You can keep the extra dressing for another time and the salad will be much milder. Hope that helps!

      - Jenn on August 23, 2014 Reply
  • I have made this a few times now. It has gone over very well. Once I served it a s dip with tortilla chips.

    - Jane Asher on August 21, 2014 Reply
  • Hi. I was wondering if this would keep in the fridge for a couple days if I made a early for a party. Thanks

    - Laura on August 21, 2014 Reply
    • Yes Laura you can make a few days ahead, but I wouldn’t put the dressing on until a few hours before serving. That way it doesn’t get mushy but has enough time to meld the flavors!

      - Susan on October 21, 2014 Reply
  • 5 stars

    So delicious! I made this for a staff bbq and had to sit in the other room to prevent myself from eating it before anyone else had the chance. I doubled the recipe (except used 8 ears of corn) and added cherry tomatoes. I can’t wait to make it again!

    - Cici on August 20, 2014 Reply
  • Anyone double this recipe? If yes, how’d it work? I’d like more than 6 servings for an upcoming BBQ.

    - Jen on August 16, 2014 Reply
    • Hi Jen, It doubles beautifully without any issues.

      - Jenn on August 17, 2014 Reply
  • 5 stars

    Holy cow is this salad awesome! I made it for game night and it disappeared quickly. My only deviation was adding a 3rd ear of corn, and I think I probably only used one chile. I use chiles in adobo sauce frequently, and when I open a can I dice the chiles and put them in ice cube trays with an equal portion of the sauce and freeze, that way I can just pop one into a recipe and I can make a can last a long time.

    - cma on August 8, 2014 Reply
  • 5 stars

    I love this salad. However, I used less honey, not sure I like sweet and spicy. I noticed that you use honey in other dressings as well, is this just a personal preference?

    - cam on August 4, 2014 Reply
    • Hi Cam, Sometimes a little sweetness balances everything out — even if it’s just a pinch of sugar or touch of honey — but you can absolutely cut back or leave it out entirely.

      - Jenn on August 5, 2014 Reply
  • 5 stars

    I made this amazing salad twice now, and both times my guests could not stop talking about it! I am just beginning to try my hand at cooking, so this is a real confidence booster for me. The fresh “off the cob” corn in this dish is the first thing that got everyone’s attention. “Did you cut this corn off the cob!!!!!” Definitely make this for company if you want to blow people away! Thanks, Jennifer

    - Lorna on August 4, 2014 Reply
  • 5 stars

    Such flavor! I just made this for the first time and had to comment on what a find this recipe (and website) is. Healthful and positively bursting with deliciousness! This will be on my regular summer rotation. Thanks, Jenn!

    - Janine Honey on July 30, 2014 Reply
  • 5 stars

    I made this recipe last night and gave some to my friend. I absolutely loved it and couldn’t stop eating. My friend and her family also loved and asked me for the recipe. I loved the flavor. Definitely a keeper :)

    - saroja on July 25, 2014 Reply
  • 5 stars

    Tried this recipe and I really loved it and of course you have to tweak it to your taste. I love crunch so when I put the avocado on the salad I broke up some Fritos and put them on top.

    - Geno on July 24, 2014 Reply
  • 4 stars

    We tried this last night and it was very well received by all (adults). I didn’t have the fresh corn so I used quality frozen steam in the bag corn.

    I was serving this as kind of a main course, so in this case I served this with sides (separate bowls) of cooked & sliced smoked sausage and brown rice for those who wanted to add or create a complete protein meal (with meat or meatless!)

    I really appreciate your tip re:
    canned Chipotles in Adobe – which we loved and never knew how to preserve after opening the cans! I never even thought about freezing or that it would keep well in the fridge for a month!

    And also I had never heard of the tip to soak the chopped onions to take the edge off their rawness (which a lot of people really dislike.)

    I was fortunate to have on hand a perfectly ripe avocado (from Trader Joes) which really does make this salad sing.

    This recipe is a real keeper! Thanks.

    - Jesselyn Andersyn on July 23, 2014 Reply
  • 4 stars

    I thought it tastes great. I did not put as much onions in the recipe because I am not a fan of it. I also used one chipotle since I cannot handle hot stuff. The leftovers was used on top of a salad the next day. Loved it.

    - a graham on July 22, 2014 Reply
  • 5 stars

    This recipe is FANTASTIC!

    - Bobby on July 22, 2014 Reply
  • 5 stars

    I’ve made this twice, and will continue to make it as it’s fabulous! Next time I’m going to add diced Jicama for even more crunch! Love this recipe!

    - Trisha on July 20, 2014 Reply
  • 5 stars

    This is my first time to ever review a recipe. I made this today for a family gathering and everyone loved it. I did add some sliced grape tomatoes and before adding the chipotle peppers, I removed the seeds, as they add extra heat. I learned a really easy way to cook corn on the cob. Put one ear in the microwave, husk and all, cook on high for 4 minutes. After removing it from the microwave, cut off the end, the one that was attached to the corn stalk. Then squeeze it from the opposite it, work with it, and the corn will slide right out! Clean and can be and deliciously sweet!! It worked great! And putting the red onion in a water bath, while you prepare the rest of the salad, really did help to cut the overwhelming power of the onion. Loved the salad and will be making it for other get togethers. Thanks!

    - Cheryl on July 20, 2014 Reply
  • 5 stars

    Well, I went ahead and made the other vinaigrette just because I had the ingredients and wanted to put it all together. Planning on serving it for dinner guests tomorrow night. My husband and daughter came in from a hike and put their spoons in the bowl and LOVED it!!! It was not too bland…I may have added one chipotle pepper too many but it has a real kick and so much flavor!! Plus, I have a bottle of it to use for something else!!! Thank you, Jenn. Tomorrow I try the Thai Crunch Salad w/Peanut Dressing to complete the meal!!!

    - Nancy on July 19, 2014 Reply
    • I too made the black bean and chipotle salad, delish, and I made the Crunchie Thai. Since it had a peanut sauce, I added peanuts for added crunch and red cabbage for color, as someone else had suggested. Plus, since I still had some of those chipotle peppers left, I threw a small one into the dressing of the Thai salad.
      The black bean and chipotle salad was just about gone and I still had lots of the crunchie thai, but that’s okay, I really liked that one and will be having it for lunch tomorrow. I think you will like that one too.

      - Cheryl on July 20, 2014 Reply
  • What would happen if I prepare the BlackBean and Corn Salad but use the Chipotle Honey Vinaigrette recipe that is separate and a little different than the one with the salad? There is no cumin and the measurements are different.
    Thanks! Everything looks delicious and I can’t wait to try it.

    - Nancy on July 18, 2014 Reply
    • Hi Nancy, I would stick with this dressing (you can always omit the cumin if you like); it’s very similar to the other one only more tangy and flavorful. The other dressing is delicious on greens but you definitely need more intensity for a bean salad; otherwise the overall flavor will be bland. Hope that helps!

      - Jenn on July 18, 2014 Reply
  • 5 stars

    I had a BBQ with a few guest. I wanted something besides the usual coleslaw and potato salad. I made the corn/bean salad and it was a hit especially with my vegetarian friends including me. Love the protein aspect. Will make again.

    - Tamyla on July 18, 2014 Reply
  • 5 stars

    I can see why this is your most popular recipe! I made this for my boyfriend and he LOVED it. He took one bite and was blown away. He even called it “restaurant quality” and suggested I send the recipe to his mom, one of the best cooks that I know. I will definitely be making it again! I can’t wait to try more of your recipes!

    - Blair on July 18, 2014 Reply
  • 4 stars

    This was the first recipe that I tried from this site. The success of which, swayed me to try others on here.

    I really enjoyed this recipe. It give me another use of the canned chipotle peppers we keep on hand. Super easy to make, very flavorful, and dare I say. . . .healthy?

    The sauce is a standout. I’m going to try it on many things. As mentioned, it kept well overnight, and I even used up the excess when I made chili later in the week. (Corn was a bit of a stretch in my typical chili, but all the flavors worked well!)

    - Jason G on July 17, 2014 Reply
  • 5 stars

    Great salad, very tasty. Would be great served with grilled chicken, shrimp or beef – or even cheese quesadillas.

    - Janet on July 17, 2014 Reply
  • 5 stars

    Just made this with my daughter-in-law and we followed the recipe as stated. What a great keeper this is!

    - Carol S. on July 17, 2014 Reply
  • I am on an extremely low sodium diet. I think I can modify this for me but need to know what you think I could used instead of the canned peppers in adobe sauce. Am assuming that the will have a lot of sodium. any hints for a fresh pepper/seasoning?

    - RuthAnn on July 17, 2014 Reply
    • Hi RuthAnn, I’d make this recipe instead:

      http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html

      It’s very similar but without the chipotle peppers, so you can control the sodium. Hope you enjoy it!

      - Jenn on July 17, 2014 Reply
      • Think I will try the first recipe without the addition of 3/4 tsp salt. May increase the cayenne pepper as I tend to use spice/pepper to enhance instead of salt. Looked for peppers in sauce at store. am located in Seattle Area.. is there a specific brand which I could look for? Thank you for getting back to me. The picture made me hungry and eager to try. Will let all know how I doctor and how it turns out. There are so few true low sodium recipes out there.

        - RuthAnn on July 18, 2014 Reply
  • 5 stars

    I love the taste of chipotle peppers in adobo sauce and I appreciate your use of this yummy ingredient in many of your recipes! I have made a version of this recipe before but this one has become my favorite by far! I made this with the Chipotle chicken quesadillas-also 5 star! My husband ant three teen boys were amazed!

    - Shawn on July 17, 2014 Reply
  • 5 stars

    Best summer salad for dinner party, picnic, and family get to together. It holds up well and tastes great the second day.

    - Lisa Haag on July 17, 2014 Reply
  • 5 stars

    We made this and it was AWESOME! I would add a little more lime juice to kick it up a notch. We used it in rollups with Mexican beans and added some peppers for a little heat. . .wonderful meal!

    - Linda Roberson on July 17, 2014 Reply
  • 5 stars

    Wow! I made this for a party I had over the weekend to go with grilled fish and steak soft shell tacos. I love all of the ingredients individually except chipolte peppers, but together, it just works. A little kick, but sweet at the same time. We had the leftovers again tonight over grilled chicken. It can absolutely be a side dish, but will jazz up anything grilled in an instant! Such a detailed recepie, I followed it to the letter. So glad I found this recipie – a new summer staple!!!!

    - Cassandra on July 15, 2014 Reply
  • 5 stars

    Fantastic! A huge hit in my house! I loved the level of heat and all the flavours! I served it over fresh lettuce from my garden, BBQ’d chilli rubbed chicken, and drizzled lime infused sour cream over top. I can’t wait to make it again!

    - Lauren on July 15, 2014 Reply
  • 5 stars

    This was absolutely delicious. I’ve been looking for this type of recipe for years. I always remembered my friends’ mother would bring something similar to this with the bits of corn in a dip salad at our barbecues every summer. A recent newlywed, I’m always trying to find ways to surprise my wife with fun and simple recipes that we both can enjoy. If there are any recipes similar to this particular one, please send them my way. I’ve become a fan of yours instantly. Thanks Jenn!

    - Sal on July 13, 2014 Reply
  • 5 stars

    Just made Thai Crunch Salad and Black Bean & Corn Salad. My husband and I loved both of them. So happy to add these to my recipes that I will use often. I added chicken to both of them for more protein. Please keep these delicious recipes coming!

    - maureen siegel on July 13, 2014 Reply
  • 4 stars

    Really enjoy but changed into a dip ….we added a extra spin by grilling corn & a extra avocado & served with black chips. We all agreed it reminded of the corn salsa @ Chipotle . Can’t wait to make it again !

    - Carrie Burkholder ( Arizona ) on July 12, 2014 Reply
  • 5 stars

    Love this salad. I’ve made it twice already in one week. Was looking for something new to switch up from our fav Mediterranean quinoa salad. Yumm this did it!

    - Joanna on July 12, 2014 Reply
  • 5 stars

    Delicious and very festive looking! I followed the recipe exactly except I saved a step by not cooking the corn. I cut the kernels off of freshly shucked corn. No need to cook the corn if it’s fresh.

    - Angela on July 12, 2014 Reply
  • 5 stars

    OMGreatness!! I made this salad for my husband and I for dinner the other night. Word cannot describe the flavor of the smoked peppers or the creaminess of the avacado. We had enough left over the second night so we grilled chicken breasts on the grill and served it with the salad. Awesomeness!! Cannot wait to serve this one to friends and family.

    - Malinda on July 12, 2014 Reply
  • 5 stars

    I absolutely love this recipe. It’s such a great side dish. I put this on top of cilantro and lime rice, and I eat grilled chicken on the side. It’s simply amazing. Very refreshing and light and such a great summer recipe. I personally used white sweet corn and I added some extra jalapeño.

    - Elizabeth on July 11, 2014 Reply
  • 4 stars

    This is another one of my favorites from the site, although I’ve recently made some changes. While I do like the dressing as is, I like to add some seasoned, grilled chicken and use a chipolte-ranch dressing. For some added crunch, I’ve even been known to add some fried tortilla strips to the mix. Delicious!

    - Adrian on July 11, 2014 Reply
  • 5 stars

    This salad is really great, and I’m giving it five stars. The only thing I’d note is that I really don’t think it requires nearly as much oil as the recipe requests. In the future, I plan to cut the oil in half, use 3/4 of the amount of recommended honey, double the cilantro, and add 1.5 times the avocado. ALSO: the salad was better the next day, and my avocado didn’t brown.

    - Kay on July 11, 2014 Reply
  • I accidentally added 2 cans of the peppers (4 total) by mistake. I was in a hurry and misread the directions. Anyway, I’ve already combined everything together and it is chilling as we speak. Do you have any suggestions for how to fix without doubling the recipe?

    - Beth on July 10, 2014 Reply
    • Hi Beth, Unfortunately, I don’t think there’s any other way to fix it. Sorry!

      - Jenn on July 11, 2014 Reply
  • 5 stars

    We loved this recipe! It was a big hit at the 4th of July cookout. We liked the leftovers even more so I would suggest making it the night before as the recipe suggested (which I did not do). I also added an additional avocado but that was just personal preference.

    - Lauren on July 10, 2014 Reply
  • 4 stars

    Tried this recipe last weekend at the cottage. It was a big hit. A little on the spicy side so next time I would cut the chipolte peppers to one.

    - Patty on July 10, 2014 Reply
  • 5 stars

    Amazing!!! I’m not normally one to like onions but this salad was delicious! Thanks so much for the recipe!!!

    - Anika V on July 10, 2014 Reply
  • 5 stars

    I made this today, and although it required many dishes and took far more than 30 minutes, the flavor was delicious. I would definitely make it again! Great recipe and a big hit!

    - Lindsey on July 10, 2014 Reply
  • Made this according to the recipe and it was delicious! The chipotle honey dressing was the right touch of sweet and heat!

    - Cathy Hewton on July 10, 2014 Reply
  • 5 stars

    I grilled the corn on the cob before making this and it really gave it a good smokey flavor. It was great leftover too. Definitely a summer staple!

    - Amanda S. on July 10, 2014 Reply
  • 5 stars

    This is absolutely the best ever. i’ve made it several times now. I tried it once with canned corn and it was just as good. Never any left over.

    - Lisa Mullen on July 10, 2014 Reply
  • 5 stars

    omg! I tried this for my beach picnic is it was sooo delish! So easy to make and so refreshing with the lime and avocado..loved it. I would not change anything it was perfect…

    - maria L on July 10, 2014 Reply
  • 5 stars

    This salad was a huge hit at our neighborhood potluck. I was asked for the recipe many times and will definitely be making it again and again. Thank you!

    - Lindsey on July 10, 2014 Reply
  • 2 stars

    I was so looking forward to this but it did not go over well here at all.

    I’d never used the chipotle peppers in adobo sauce and it was much too hot for our tastes. Also, they didn’t like the amount of red onion.
    I love to eat at chipotle and the dressing has never seemed to hot to us before. Maybe it just wasn’t our night.

    We LOVED the Thai crunch salad though!

    - sejb on July 9, 2014 Reply
  • I made this salad tonight with the Peruvian Roasted Chicken with Green Sauce. It was so fresh and delicious! Thanks!

    - Carol James on July 9, 2014 Reply
  • 5 stars

    Made this one again over the long weekend. Made the dressing a bit spicier this time (our preference) and used the leftover dressing as a drizzle on some carnitas soft tacos. YUM!

    - Cristina on July 9, 2014 Reply
  • 5 stars

    I loved this! I increased the cilantro and lime juice, added zest of one lime and about 3/4 cup of diced jicama. This recipe will make it to the table all summer long. Thank you for sharing it!

    - Renee B on July 9, 2014 Reply
  • 5 stars

    Delicious recipe! We were having company over and I thought this would be a perfect dinner to serve on a hot summer night. I roasted the corn and added cooked lobster on top. The lobster flavor didn’t stand out but it added another great texture/color.

    - Sam on July 9, 2014 Reply
  • 5 stars

    I made this dish tonight, along with Chicken Enchiladas with Tomatillo Sauce and Mexican Rice Pilaf. The spices and flavors are on the spot. The whole family loved it.

    - Suzan on July 8, 2014 Reply
  • 5 stars

    My mom and I made this for lunch yesterday–so good! We added romaine lettuce and some grilled chicken because we had it on hand (and to stretch the yumminess because my brothers were coming home for lunch) and it was excellent.

    We will be making this again very soon!

    - Kathleen on July 8, 2014 Reply
  • 5 stars

    This salad is delicious. I am a cilantro fan and love how you compose it all ahead of time and chill. then add avocado before serving. I like it over room temp quinoa as a light meat free summer meal. The dressing is great on the quinoa too.

    - Claire on July 7, 2014 Reply
  • This looks light, fresh & delicious. I would like to make it as part of my boyfriend’s birthday meal next week! Any suggestions on a meat dish to go with this?

    - Monique on July 7, 2014 Reply
  • 5 stars

    I read this recipe and had to try it. All of my favorite ingredients in one salad. I bought the ingredients this morning. It is in the fridge chilling now. From the spoonfuls that i shoved into my mouth while i was preparing it I can say it is perfection. I am anxiously awaiting dinner when i will cut up my avocado and devour this salad. Thank you Jenn. I am an instant fan.

    - Anne on July 7, 2014 Reply
  • the picture shows greens, is it spinach becaus eyou cane toss that an hr before? doesn’t it get wilter

    - lynda on July 7, 2014 Reply
    • It is Cilantro… I just bought all the ingredients and boiling water now… Hubby will be very happy :)

      - Joy on July 7, 2014 Reply
  • 5 stars

    This salad looks delicious. I’m eager to make it, but I have a few questions. Can canned corn be a substitute for the two ears of corn? And, I do not like my food hot and spicy at all. Is there away I can achieve the same flavor without the heat?

    - Emily May on July 6, 2014 Reply
    • Hi Emily, So sorry for the late reply; I am just now seeing your comment. You can use canned corn, although fresh is much better. And you can remove the ribs and seeds from the chipotle peppers to cut back on the heat.

      - Jenn on August 31, 2014 Reply
  • It says how many calories per serving, but does not state how much *is* a serving. Could you add that information, please? A cup? A half cup? Other amount?

    - Miranda on July 6, 2014 Reply
    • Serving size? Anyone? Anyone? Bueller?

      - Miranda on July 7, 2014 Reply
      • Hi Miranda, Unfortunately, my nutritional data is not that specific. The data are calculated by the number of servings, but those servings are not measured. Sorry!

        - Jenn on July 8, 2014 Reply
  • 5 stars

    Delicious! Love your blog, thank you!

    - Laura on July 6, 2014 Reply
  • 5 stars

    DELISH! Lovin your recipes Jenn!

    - Kerrie on July 3, 2014 Reply
  • 5 stars

    I have made this again tonight. I love the dressing. I have been using it on my regular salad also. Will not be buying dressing for awhile.
    This last me and my hubby for some days. I serve it over lettuce. This really could be warmup and served on top of rice. I have not cooked it that way yet but I will.
    With my salad dressing already made up it was a breeze to make salad.

    - Betty on July 3, 2014 Reply
  • 5 stars

    Fabulous recipe….can’t wait to serve it to company next week!

    - Sian Sime on July 3, 2014 Reply
  • 5 stars

    This was amazing! I tasted it when I first made it, and it did taste very “fresh”. After it sat for several hours, it had a totally different, delicious flavor. I think it could be eaten either way. We had company for dinner last night and everyone raved about it. Thanks for another great recipe, Jenn!

    - Jessica Ford on July 3, 2014 Reply
  • 4 stars

    Excellent recipe. Easy to make and such a good dressing!

    - Cathie on July 2, 2014 Reply
  • 5 stars

    I made this salad for my family over the weekend. I doubled the recipe, because we’re a big group. Everyone raved about it, and the little bits that were left over the next day were scooped up with corn chips.

    - Jill Momper on July 2, 2014 Reply
  • This is a terrific salad–especially for summer. It tastes great and looks beautiful. Going to serve it to guests this weekend! It’s easy to have many ingredients on hand. I loved the chipotle dressing. Thanks for this recipe. I’m a new subscriber and I will keep reading.

    - Kate in Jax on July 2, 2014 Reply
  • 5 stars

    This salad is by far the best i have tried. I brought this to three different parties the past one month, got many compliments. many friends asked me for recipe. And my husband just could not have enough of this. So rich in flavor and so many layers of different taste! Will have to make this again this weekend!

    - Yan on July 2, 2014 Reply
  • 5 stars

    Such a wonderful refreshing salad. We loved it as is. The red onions give it the perfect crunch, will definitely be making it again.

    - John O on July 2, 2014 Reply
  • 5 stars

    It was wonderful and a refreshing salad

    - Melinda willey on June 27, 2014 Reply
  • 5 stars

    Loved this salad!! I do not like spicy food, so I didn’t add the chipotle peppers, but did add a tablespoon of the adobe sauce. just right for me.

    - Catherine on June 27, 2014 Reply
  • 5 stars

    Loved it…..Love the sauce. First time I had the adobe sauce. I will be making that really soon again….My hubby loves it too however he does not like spicy dressing. So I had to put to the side for me and glad he can not eat it. It is more for me.

    - Betty on June 26, 2014 Reply
  • 5 stars

    Awesome recipe. Saw this on Sunday and made it that night. Everyone absolutely loved it!!! Comments that night included “must do this again!” Thanks Jenn

    - Bobbi on June 24, 2014 Reply
  • This looks delicious! Would this be considered gluten free? I want to make it for a lunch party but know a guest won’t be able to enjoy it if it isn’t. Thank you!

    - Debbie on June 24, 2014 Reply
    • Hi Debbie, I believe so, just be sure that the black beans are certified gluten free (should say on the label); there can be cross contamination with wheat products. Also be sure the chipotle peppers in adobo sauce are gluten free; I believe the brand I use (Goya) is but definitely double check to be safe :)

      - Jenn on June 24, 2014 Reply
  • 5 stars

    Absolutely loved this salad, but it was SO spicy. Do you put the whole can of peppers in? It says there are 2 peppers in the can with sauce, which is what the recipe calls for.

    - Yvonne on June 23, 2014 Reply
    • Hi Yvonne, Glad you enjoyed! The salad should have a little kick but not be spicy. I definitely don’t use the whole can. Not sure which brand you use, but the kind I buy has around 8-10 peppers in a can. Hope that helps!

      - Jenn on June 23, 2014 Reply
  • what is the nutrition facts?

    - Kim on June 23, 2014 Reply
    • Hi Kim, See the nutrition facts at the bottom of the recipe.

      - Jenn on June 23, 2014 Reply
  • 5 stars

    I haven’t tried the original recipe yet, but I can certainly vouch for the new version! This is a refreshing salad with a delicious kick to the dressing. I accidentally doubled the beans, but it still turned out great. Love your website, recipes and being able to receive newsletter. Thanks

    - bb on June 22, 2014 Reply
  • 5 stars

    an absolutely awesome crowd pleaser. I’ve made it twice and didn’t have any left overs.

    - Linda Oliva on June 21, 2014 Reply
  • Made this salad as part of the offerings at our boys’ joint birthday party… And almost everyone asked for the recipe. It’s that good. Thanks for this awesome recipe!

    - Cristina Lynch on June 14, 2014 Reply
  • 5 stars

    I love this. I prefer it fresh when all the flavors are separate, rather than refrigerated over night when everything tastes the same. The dressing is spectacular as usual. Thank you.

    - Bret on June 13, 2014 Reply
    • 5 stars

      Wow Bret! I never thought of it that way!
      Instead of “Allow it to rest to let the flavors meld”, one could also “Serve immediately to allow the separate and distinct flavors to shine”. Hmmmm.
      It’s a new perspective – love it! Thanks!

      - Heather Lampman on June 13, 2014 Reply
  • I am extremely impressed with your writing skills and also with the
    layout on your weblog. Is this a paid theme or did you customize it yourself?
    Anyway keep up the nice quality writing, it’s rare to see
    a great blog like this one these days.

    - Jestine on June 8, 2014 Reply
    • Thanks, Jestine. That is so nice to read! It’s a custom design.

      - Jenn on June 8, 2014 Reply
      • 5 stars

        I totally agree! I am always hunting for recipes and yours are very easy to follow and beautiful to look at. This recipe is also amazing!!! I had to sub pinto beans and am out of bell pepper and avocado and it is STILL amazing. Can’t wait to make it again with everything!!

        - Cheryl on August 15, 2014 Reply
  • 5 stars

    Wonderful! Fabulous! Delicious!
    Oh. My. Word!

    - Janice on June 5, 2014 Reply
  • Hi Jenn!
    Love, love, love your recipes!
    Question – How long will this dish hold without the avocado turning brown? It’s just me, but I like to eat well. I could make a 1/2 recipe if necessary and eat as a full meal.

    - Heather Lampman on June 4, 2014 Reply
    • Thanks, Heather…so glad you are enjoying the recipes! As long as you toss the avocado with the salad so that it gets coated with the vinaigrette, it will keep without getting brown for about a day. Without the avocado, the salad can be made well ahead of time and keeps for several days.

      - Jenn on June 4, 2014 Reply
      • Thanks Jenn

        - Heather Lampman on June 4, 2014 Reply

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