Black Bean and Corn Salad with Chipotle-Honey Vinaigrette

Tested & Perfected Recipes Cookbook Recipe
Black Bean and Corn Salad

This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!

Black Bean and Corn Salad

Photo by Alexandra Grablewski (Chronicle Books, 2018)

Perhaps the best compliment this salad ever received was from one of my readers, who confessed to me, “I’m having an affair with this salad…please don’t tell anyone.” Another reader told me that she made this salad for a party, and later found one of her guests in her study, printing out copies of the recipe to hand out. It’s just one of those crowd-pleasing, make-ahead recipes that everyone loves. Whether I serve it with grilled chicken or as a dip with tortilla chips (highly recommend!), the bowl is always empty and the plates are always full.

This recipe is similar to my popular Black Bean, Corn & Avocado Salad with Lime Vinaigrette. The difference is that this version is dressed in a smoky and sweet chipotle-honey vinaigrette, similar to the salad dressing served at Chipotle. I think you will love both variations!

What You’ll Need To Make This Black Bean and Corn Salad

ingredients for black bean and corn salad

In addition to the basics, the recipe calls for 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.

How To Make Black Bean And Corn Salad

boiling corn and cutting kernels off the cob

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.)

soaking and draining the red onions

Rinse and drain the black beans.

rinsing and draining the black beans

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

making the chipotle dressing in mini food processor

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

adding dressing to all of the ingredients

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 into the bowl

Right before serving, add the avocado and gently toss. Enjoy!

Black Bean and Corn SaladPhoto by Alexandra Grablewski (Chronicle Books, 2018)

What To Serve with Black Bean and Corn Salad

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!

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


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)


  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

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  • Per serving (6 servings)
  • Serving size: approximately 1 cup
  • Calories: 357
  • Fat: 20 g
  • Saturated fat: 2 g
  • Carbohydrates: 40 g
  • Sugar: 12 g
  • Fiber: 11 g
  • Protein: 9 g
  • Sodium: 306 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I doubled this and it was a bit too spicy, love all your recipes and only added 3 chipoteles so I feel I must have made a mistake. Do you remove the adobo sauce from the chipoteles?

    • — connie on September 16, 2020
    • Reply
    • Hi Connie, Sorry you found this to be too spicy although you cut back the peppers a bit. The sauce shouldn’t be included. If you did include it, that would explain the added heat.

      • — Jenn on September 17, 2020
      • Reply
  • Hello ,

    What can be used instead of canned chipotle peppers in adobo sauce ?

    Thank you!!!!


    • — Gita Shtivelman on September 3, 2020
    • Reply
    • Hi Gita, Unfortunately, there’s no great substitute for the chipotle peppers, but I have a very similar recipe that doesn’t require them, so you could make that one instead. Hope you enjoy if you make it!

      • — Jenn on September 3, 2020
      • Reply
  • This salad is perfection in a bowl! I ommited the cilantro and avocado and it was delicious! Thank you for the great recipe!

    • — Daphne K. on August 26, 2020
    • Reply
  • This salad is a big hit with all ages. Even bean-haters devour it and ask for more. Second time around I used 1/4 tsp salt and 1 tsp of the date syrup (about 1/4 recommended for each). It’s still very sweet and plenty salty. I also used 1tsp of dried cilantro instead of fresh and cilantro-phobes ate it without complaints.

    • — Leah on August 8, 2020
    • Reply
  • I served it over eggs and paired with your Jalapeño cornbread for a brunch that was to die for! Next time I’ll double the recipe.

    • — Carolina on August 8, 2020
    • Reply
  • I have been making this salad/dip for years now. Its a hit every. single.time. NOMNOMNOMNOM

    • — Annonymous on July 30, 2020
    • Reply
  • Super delicious salad!! My guests asked for the recipe. Did y’ll know you can microwave a cob of corn IN THE HUSK for 3 min. Let it cool off for a bit then gently pull off the husk and the silks come off with the husk. It is so clean and easy! No heat from boiling water. Just be sure to wait so you do not burn your fingers on the hot corn cob. I microwave the corn first thing when I make this salad and it is cool and ready to cut by the time I’ve gotten out the other ingredients!

    • — LeAnne Case on July 28, 2020
    • Reply
  • I made this tonight and it is amazing! The dressing is a perfect blend of savory, spicy and sweet. I doubled the recipe to make sure we’d have leftovers. I used one can of black beans and one of kidney. I added two cups of cooked brown rice, used frozen sweet corn (thawed and drained), and as my family hates cilantro, I omitted that. This is the kind of dish that is easily adaptable to particular tastes, add whatever veggies you like. It’s all about the dressing!
    Thanks Jenn, another winner for the recipe list. 🙂

    • — Tami on July 23, 2020
    • Reply
  • Amazing recipe!

    • — Charlotte on July 12, 2020
    • Reply
  • This is soooo delicious. Colorful too! I now double this recipe when I make it!!!

    • — D Viola on July 2, 2020
    • Reply
  • This was delicious and it made enough for my husband and I to enjoy for a couple of days.

    Every recipe of yours I have made has worked beautifully. Love your easy, flavourful dishes.

    • — Anne on July 2, 2020
    • Reply
  • Hi Jen,
    My family love this salad and the dressing so much! I will be making it over and over again. But I have a question about the dressing. Is this dressing different from your chipotle dressing? I noticed this has cumin and lime juice in it, but the other recipe does not. Thank you so much.

    • — Sidney on June 24, 2020
    • Reply
    • Yes, the two dressings are slightly different. 🙂

      • — Jenn on June 25, 2020
      • Reply
  • Hi Jenn,

    Could you please transcribe this recipe in grams?
    Thank You!


    • — Christi on June 23, 2020
    • Reply
    • Hi Christi, I just added them. Hope you enjoy! 🙂

      • — Jenn on June 24, 2020
      • Reply
  • Definitely 5 stars! Made a double-recipe, planning on leftovers for second night. This, I used one avocado on Sunday and will use the second tonight. Followed the recipe as written but may try less dressing the next time.

    • — Margaret on June 22, 2020
    • Reply
  • Made this yesterday to go with your carne Asada, Pesto shrimp, and chicken fajita recipe to create a fajita bar. This was a huge hit and so very easy to make. I will definitely be making this again. Delish!

    • — Kia on June 22, 2020
    • Reply
  • This bean salad is a BBQ staple for us. I am asked for the recipe every time. After many times making I now have two tweaks. I double the ingredients but just make one batch of the marinade as its plenty for a double batch of the veggies. I also roast the corn in a 425 oven in the husks which adds a nice flavor. (that’s a tip from a local corn farm who sells roasted corn at the roadside stand) This recipe is a winner!!! Thanks.

    • — Nancy on June 22, 2020
    • Reply
    • How do you roast the corn in the oven ? How long ? Temperature , etc.

      • — JC on September 3, 2020
      • Reply
      • Hi JC, here’s a recipe for oven roasted corn (please keep in mind that I haven’t tried it myself). Hope you enjoy the salad!

        • — Jenn on September 4, 2020
        • Reply
  • EXCELLENT! I made this a couple of weeks ago and find myself craving it. I’ll be making this again very soon!

    • — Marsha on June 14, 2020
    • Reply
  • I have been wanting to make this salad for the last couple of years. Finally got round to making it last month. Everyone loved it, and will be definitely be making it on a more regular basis. Thank you for sharing such a great recipe.

    • — Donna on June 6, 2020
    • Reply
  • This salad was amazing tonight with the bbq chicken from your cookbook! Had everything prepared yesterday and came home from a hike on the Appalachian trail today to finish. I so deserved those tortilla chips to go with! Fantastic meal!

    • — Peggy on June 3, 2020
    • Reply
  • LOVE. LOVE. LOVE this recipe. Literally obsessed and have been for almost a decade now. I never go back to a recipe over and over again. But this one is worth it.
    I was first introduced to this recipe back in 2011 at a graduation potluck. It was the hit of the potluck. Everyone ranted and raved about how good it was and was asking for the recipe. I’m pretty sure it was the only thing I ate. It took me less than a week to make it for my family and it has been a hit with my family and friends ever since.
    Household favourite. Gets brought to every family get together, BBQ, potluck, camping adventure etc and is always a hit. It is a weekly meal in our house in the summer and still a regular in the winter. I almost never follow a recipe exactly and this is one I do. The only thing I add is quinoa or a pasta to mine. It makes a great year round meal because it is as good served cold as it is served hot.

    • — Richelle on June 1, 2020
    • Reply
  • Excellent … why haven’t I made this sooner!! Just now made it to serve with dinner tonight. I sampled it and could have eaten the whole bowl. No fresh corn available, so used 1 1/2 cups frozen corn. Started out with 1 chipotle pepper and bumped up to 1 1/2 peppers. Pretty sure I’ll use 2 peppers next time. Thank you for another great recipe!

    • — Mary R on May 29, 2020
    • Reply
  • I saw this recipe and it reminded me of a southwest pasta recipe that I make very often in the summer. Your dressing recipe is excellent. I just added 8 ounces of cooked bowtie pasta, 1/2 cup of black olives and it was delish.

    • — victoria kelly on May 24, 2020
    • Reply
  • Unbelievably delicious……I’ve made this at least 20 times and it’s really outstanding. I get asked for the recipe every time. I’ve told so many people about Jenn’s site. She never disappoints.

    • — debbie on May 23, 2020
    • Reply
  • This salad is delicious! I love so many of your recipes, and also bought your cookbook. Thank you for sharing!

    • — Rajni on May 18, 2020
    • Reply
    • Glad you enjoyed and thanks for your support with the cookbook! 🙂

      • — Jenn on May 18, 2020
      • Reply
  • This took long to make but everyone liked it! I used half the recommended adobo chiles and it was still hot enough for parents and bearable for little kids. I also used 1/4 recommended honey and it was still very sweet thanks to fresh corn. Next time I will make the dressing in advance to make prep easier.

    • — Leah on May 14, 2020
    • Reply
  • Wonderful dip and side dish. Was a hit at my party. Will definitely be making again!

    • — Haley on May 10, 2020
    • Reply
  • My family loves this salad plus it is easy to make.

    • — kim nelson on April 30, 2020
    • Reply
  • Hi Jenn I am making this today and realized all I have is grape seed oil or olive oil , would either of those work for the dressing? Thanks so much! Your recipes are awesome!

    • — Melissa on April 7, 2020
    • Reply
    • Yes, either will work. Hope you enjoy!

      • — Jenn on April 7, 2020
      • Reply
  • This looks delicious. I am going to make it but I only have canned or frozen corn. Has anyone used frozen or canned corn?

    • — Darci Klotz on April 6, 2020
    • Reply
    • Hi Darci, Either canned or frozen corn will work here. Hope you enjoy!

      • — Jenn on April 7, 2020
      • Reply
  • This is a terrific salad and you could literally drink the dressing it’s so good. I do think it would make an amazing dip too so next time I’m in charge of the appetizer, I’m making this! Thanks for all your wonderful, delicious recipes!

    • — Shay Charles on March 19, 2020
    • Reply
  • I love this salad! I used frozen corn as fresh is not that great this time of year and it was fine. No need to cook it, either. Just throw it in. The following day I added some jarred basic salsa to some of it as a dip for tortilla chips. DELICIOUS! Use the chipotle’s to your taste as they can be very spicy. Don’t leave out the cilantro unless you’re one of those people lacking the ability to taste of the true flavor of cilantro!

    • — Marilyn Burrows on February 17, 2020
    • Reply
  • I eat buckets of this salad! I’ve made it twice this week. I cut the amount of chiles in half because I’m a wimp, so it’s just spicy enough for me. Yum!!

    • — Dee on February 3, 2020
    • Reply
  • Just made this for dinner tonight and added cajun baked chicken breast….it was fabulous! I also added some quinoa.

    • — Marcia Ziegler on January 14, 2020
    • Reply
  • Delicious and healthy!

    • — Leslie E on January 4, 2020
    • Reply
  • Yum, that was good!
    I was looking for a winter salad that was both healthy and fresh. This hit the mark!
    I made it with chipotle peppers and used some of the sauce too. A nice amount of heat.
    Made some guacamole to have with tortilla chips.

    • — Nora on January 2, 2020
    • Reply
  • Can I add shredded chicken or shrimp to make it a main dish?

    • — Diane on December 10, 2019
    • Reply
    • Sure, Diane – I think either would work well.

      • — Jenn on December 11, 2019
      • Reply
  • Oh.My.Word. This is…. TO.DIE.FOR!!!!!! The dressing was INCREDIBLE! Everyone LOVED this!! Thank you for another AWESOME recipe!!! I know I will be making this a lot from now.

    I made dressing using 1 small chipotle pepper and squeezed out the seeds, then added a just lil bit of the chipotle juice. Added olives.

    • — Laura on December 8, 2019
    • Reply
    • Hi Jenn!

      I am planning on making this salad, but since I do not live in the States and do not have the canned chipotle peppers in adobo sauce 🙂 any suggetions on what to replace them with? Thank you!

      • — Shadia on April 13, 2020
      • Reply
      • Unfortunately, there’s no great substitute for the chipotle peppers in adobo, but I do have a very similar recipe that doesn’t require them, so you could make that one instead. Hope you enjoy if you try it!

        • — Jenn on April 13, 2020
        • Reply
      • Jenn,
        This dressing recipe has lime and cumin added to it. Is this chipotle dressing different than the other dressing you posted? Thank you.

        • — Sidney on June 4, 2020
        • Reply
        • Yes, it is different. The other dressing has lime but no cumin.

          • — Jenn on June 4, 2020
          • Reply
  • Jenn
    do you think the dressings from this recipe would be good on your quinoa salad with corn,tomatoes and lime. maybe take away the lime juice in the quinoa salad?
    thanks for any input

    • — Carrie on August 29, 2019
    • Reply
    • Sure, Carrie, that should work nicely. I agree that you can omit the lime juice and probably the second Tbsp. of oil too. Also, the second half of the tsp. of salt may make the dish too salty, so I’d probably just add salt to taste after using the first 1/2 tsp. when cooking the quinoa. Please LMK how it turns out!

      • — Jenn on August 29, 2019
      • Reply
  • I made this last night and it turned out really good however just a word of caution and I like spicy but those 2 chipotle peppers in adobo sauce were hot so I only used one and that was enough kick. Didn’t have a red pepper so I added red grape tomatoes cut in half, some minced garlic and Penzey salsa and pico spice ..didn’t add cumin to the sauce. Everyone loved it – will make again.

    • — Brenda Wilkins on August 21, 2019
    • Reply
    • You can seed the chipotle peppers and it decreases the heat by a lot!!

      • — jf on September 25, 2019
      • Reply
  • No need to go through the bother of cooking the corn – it’s delicious raw. I also didn’t soak the onion and unless you’re very sensitive to onion strength – no need to do that either. Just throw all the ingredients together and toss with the dressing. Very fresh taste that is delicious. Great for a summer side dish or salad. I gets better as it sits.

    • — Marilyn Burrows on August 17, 2019
    • Reply
  • As I’m writing this review, I’m eating this salad. I’m at a loss for words to describe what’s happening to my taste buds right now! I used to hate cilantro but, for some reason, it’s absolutely delicious in this salad.
    The only ingredient I left out was the cumin, and it wasn’t intentional. I tore my spice cupboard upside down trying to find it, then remembered I used it all up for my Golden Milk batch. I’m not missing the cumin, but will definitely include it when I make this recipe again, this weekend. Oh my word, this is soooo good.
    I had placed your book in my Amazon cart and this salad has me sold; I will definitely purchase. Thank you very much for such a delicious recipe. Going for seconds….

    • — Simone R on August 12, 2019
    • Reply
    • So glad you’re enjoying the salad! Thanks in advance for purchasing the cookbook — hope you enjoy that too! 🙂

      • — Jenn on August 12, 2019
      • Reply
  • I made this for a surprise Birthday Party and it was a huge hit! I doubled the recipe because there were 35 guests and it all went! So YUMMY! I will definitely make it again and again.

    • — Gail Monfils on August 9, 2019
    • Reply
  • Totally addictive! I do increase the corn to three to four ears. I also sometimes use seeded garden tomatoes instead of red bell pepper. I plan on making it for our church picnic this Saturday. I absolutely love your recipes. I share your site with other shoppers at the checkout line every time I go to the grocery store. I’m looking forward to purchasing your cookbook!

    • — Mary on August 6, 2019
    • Reply
    • Aww, thank you, Mary. 💕

      • — Jenn on August 7, 2019
      • Reply
  • I very much enjoy your website. Great recipe…I made it as per recipe. We are only two so ate it over three meals. The second day was better than the first (but both were good). On the third day, my hubby suggested we heat it and serve it over rice with leftover bbq’d sliced mild Italian sausage seasoned with fennel. I was a bit skeptical but it was really very good! It reminded him of a casado from Costa Rica. Delicious! Thanks for a great recipe.

    • — Stephanie on August 6, 2019
    • Reply
  • Hi Jenn:

    I have tried numerous of your recipes and all of them turned out amazing!!! I recently made the lemon pound cake and it was absolutely delicious !!! Thank you so much for all your great recipes. I really want to make the black bean and corn salad with chipotle honey vinaigrette, but I can’t find the canned chipotle pepper in my local supermarkets, is there something else I can use to substitute for the canned chipotle pepper? I also want to double the recipe, should I double for the dressing as well? Will it be alright to make the salad the night before and serve it the next day? Thank you!

    what can I use to substitute for the canned chipotle pepper?

    • — Sandy on August 2, 2019
    • Reply
    • Hi Sandy, So glad you’ve enjoyed the recipes you’ve made! 🙂 Unfortunately, there’s no great substitute for the chipotle peppers in adobo, but I do have a very similar recipe that doesn’t require them, so you could make that one instead. And it’s actually better if you let it sit in the fridge overnight! Just wait until you’re ready to serve it to add the avocado. Hope that helps!

      • — Jenn on August 2, 2019
      • Reply
    • Hi Jenn:
      Thank you for your suggestions, I love salad dressing with red wine vinegar in it, so I just went ahead to made the black bean and corn salad with honey vinaigrette. I did not use the chipotle peppers ( I couldn’t find any in my local supermarkets). The flavor of the salad is amazing and well balanced even without the chipotle. I tasted it right after I mixed in the salad dressing with all the ingredients, I also tripled the recipe for a family gathering tomorrow afternoon. I am sure this salad is going to be a big hit! Love Love Love this salad!!! Thanks again for all your wonderful recipes on your website!😊 Sandy from Vancouver BC

      • — Sandy on August 4, 2019
      • Reply
    • Dear Sandy,
      Giant Foods Grocery stores have the canned chipotle peppers. I had to purchase them for a coupe of coworkers that could not find them at their grocery stores. I believe it is a Goya product. You may be able to order it off of Amazon.

      • — Mary from Dundalk, Maryland on August 6, 2019
      • Reply
  • I made this salad, served with tilapia and my guests loved it so much they wanted the recipe which I definitely gave them. It was so yummy. Thank you so much

    • — Hope Slade on July 26, 2019
    • Reply
  • This recipe is fantastic. I have made it countless times and am always asked to bring (a double recipe) to potlucks. So easy to make as well.

    • — Connie MacKinnon on July 25, 2019
    • Reply
  • Hi Jenn,
    Can I use olive oil instead of vegetable oil in this recipe?

    • — Karen on July 19, 2019
    • Reply
    • Sure, Karen — the flavor will be a bit different though.

      • — Jenn on July 20, 2019
      • Reply
  • I made this for our 4th of July party and everyone loved it! I used fresh corn, but did not boil it and it was fantastic. Thank you for posting this with easy to follow directions.

    • — Julie Monroe on July 6, 2019
    • Reply
  • I made this for the first time, with two modifications. My family doesn’t like bell pepper, so I left it out, and I used maple syrup instead of honey. Really easy, tasty salad. Next time I think I’ll quick pickle the onions.

    • — Jennifer on July 6, 2019
    • Reply
  • Once again, amazing, Jenn! Love your food. And love the applause I get from cooking with you. The dressing is the bomb.

    • — wendie morin on July 3, 2019
    • Reply
  • Hi Jenn, I don’t like bell pepper nor cilantro, can I sub them with anything else? Or completely omit them?

    • — Seren on July 3, 2019
    • Reply
    • Hi Seren, You can leave out the cilantro and sub another vegetable for the peppers – I think tomatoes or more corn would be good.

      • — Jenn on July 4, 2019
      • Reply
  • Fabulous flavors – my family devoured this salad. I will make the dressing for other salads- it’s so tasty.

    • — AlliOaktree on July 2, 2019
    • Reply
    • Oops- forgot to check the stars. 5 Stars for sure!!

      • — AlliOaktree on July 2, 2019
      • Reply
  • I have made this recipe several times and it is a winner. I’ve shared the recipe with numerous friends who all ask for it…thank you for this recipe!

    • — Mona on July 2, 2019
    • Reply
  • This looks great but we all HATE cilantro. Should I just leave it out or substitute something else?

    • — Lisa on July 1, 2019
    • Reply
    • Hi Lisa, It’s perfectly fine to leave it out – the salad will still be delicious!

      • — Jenn on July 1, 2019
      • Reply
  • Hello Jenn,
    I’ve made this several times and I love it!!
    My question is can I sub maple syrup for the honey? I have some vegans in my extended family and would love to make this for a BBQ this weekend.
    Thank you

    • — Diana on June 30, 2019
    • Reply
    • Hi Diana, So glad you like this! While also sweet, maple syrup has a different flavor than honey. I think you could get away with it or just omit the sweet “element” entirely.

      • — Jenn on July 1, 2019
      • Reply
  • We have made this many times. It’s soooo good! I specifically remember one friend at our Super Bowl party being especially anti-social that night because he couldn’t stop eating this salad (which we served as a dip with chips).

    • — Chad on June 29, 2019
    • Reply
  • I made this recipe hoping to use it for an upcoming party. The flavors were excellent but I made it 24 hours in advance and it just had an “old” look to it. I wonder if the flavors need to meld that much. Would appreciate any advice ASAP.

    • — Ann on June 24, 2019
    • Reply
    • Hi Ann, The color will change a bit as it sits due to the hue of the chipotle peppers. If you don’t like how it appears after 24 hours of sitting in the fridge, I’d cut that back the next time you make it- maybe just make it 8 – 12 hours in advance.

      • — Jenn on June 25, 2019
      • Reply
  • You know how people say anything can be delicious if it’s deep fried? Well let me tell you, anything can be delicious with this honey chipotle dressing! It is so simple, but unbelievably
    delicious! It is one of the few salads that you could serve immediately without letting it sit. That’s how good this dressing is. I am keeping it in my weekly rotation as I will be making this dressing for my regular salads too. Your recipes are just wonderful!

    • — Judy Jacques on June 23, 2019
    • Reply
  • Great salad for the summer!

    • — Charlotte Evans on June 15, 2019
    • Reply
  • Absolutely love it, and this is the dish I bring to other people’s houses as well. Everybody loves it and ask for the recipe. Have a lot of people in my circle that doesn’t like one or the other ingredient, but that doesn’t matter, they still eat and love it. It’s addictive, and I always make sure I have the ingredients on hand in case I feel the craving.

    • — Britt from Oslo, Norway on June 14, 2019
    • Reply
  • This is excellent! I love the honey chipolte dressing. It is delicious.

    • — Darlene on June 10, 2019
    • Reply
  • This was really good—I used only 1/4 of a small chipotle pepper because they are REALLY hot…

    • — Sandy on May 27, 2019
    • Reply
  • We tried this for Cinco de Mayo and really enjoyed the smoky vinaigrette. I reused the leftovers to make an entree salad. Romaine lettuce topped with some of this salad; the leftover Restaurant-Style Salsa mixed with Ranch dressing to make a southwest dressing; leftover ground beef, browned (could use chicken too); and finally crushed tortilla chips mixed in for a crouton-effect. It was a tasty option to change the leftovers. Jenn, as you mentioned, it makes a good dip too. With only two in our house, I love dishes that work in creative leftover options.

    • — Jan on May 9, 2019
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  • Hi Jenn,
    How many people would this recipe be appropriate for as an appetizer?

    • — Janet McCartin on April 30, 2019
    • Reply
    • Hi Janet, If you’re serving as a dip, I’d say 10.

      • — Jenn on May 4, 2019
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  • This salad is exceptional, a great combination of ingredients with a tangy dressing. The adobo peppers (which I’ve never had before) are the special ingredient that in combination with the honey give the salad a smoky yet sweet flavor. I paired it with grilled chicken (using the marinade from Jenn’s grilled chicken Caesar salad recipe). The salad was a big hit with my family and one I will definitely add to my favorites list.

    • — Julie Silberg on April 18, 2019
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  • I’ve made this over and over again this summer, it is so simple to make, and the flavours are amazing. I am taking it to a family lunch on the weekend, and I know that my reign as “Queen Salad Maker” will be long lived with this one. Thank you for another fabulous recipe, Jenn!

    • — Karen from Sydney on April 16, 2019
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  • This is my favorite dish of everything I have made from this website! Everyone love it!

    • — Amy on April 12, 2019
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  • This is a wonderful, tasty, and easy side dish. The chipotles really make the taste difference in the dressing. Delicious!

    • — Margaret on April 11, 2019
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  • This recipe is a staple in our house! An excellent recipe for weekend gatherings or to bring to parties – a great crowd-pleasing dish. I make it a day ahead and then add the avocado just before serving – YUM!!!

    • — Jules on April 11, 2019
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  • This unassuming and easy-to-make-ahead salad was the surprise hit at my sister’s birthday pool party last week in California! We served it with barbecued chicken, pork, and beef skewers as the vegetarian go-to. Even the meateaters loved it. This recipe can be tripled for larger crowds and tastes better after 24 hours. It can be made with frozen corn that we briefly smoked on the grill. Definitely a keeper recipe!

    • — ChefGirl on April 11, 2019
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  • The second the first sign of spring shows this recipe becomes the wallpaper on my phone! Hands-down the best salad for spring and summer… all year really but
    It is the perfect dish to bring to any summer get together even if the host says “no don’t worry you don’t have to bring a thing”. It’s so easy to make and has such an amazing taste! It should be the cover of every summer recipe magazine. Try it… And you’ll find yourself Looking it up in April and May and making it your wallpaper too!!!

    • — Beth price on April 11, 2019
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  • Just loved this recipe. Very easy to make and perfect for family gatherings. Just wish it did not have so many calories!

    • — Ashleigh Zincone on April 11, 2019
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  • I have made this recipe several times. I follow the directions and it is a hit, every single time. I sometimes make the dressing to use on other salads, it is just delicious.

    • — Jane on April 11, 2019
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  • This is one of my favorite salads for gatherings and super popular with guests. Great for a substantial yet still light dinner. Definitely give the salad time to marinate and let the flavors blend.

    • — Susan A on April 11, 2019
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  • This was by far the best black bean salad I have ever tasted. I served it with Jenn’s Smoky Barbecued Chicken Breasts (from her new cookbook–love that too–worth every penny!!!) and my husband and I kept exclaiming the praises of both recipes all through the meal. They will both be made regularly in our house!

    Thanks, Jenn! Another great set of recipes from you.


    • — Leslie Stafford on April 4, 2019
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  • Delicious!!!! Made for a large crowd and everyone asked for recipe.

    • — Gayle on March 31, 2019
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  • Can you use something other than cilantro? Parsley maybe? We love all of the ingredients except the cilantro

    • — Charlene on March 8, 2019
    • Reply
    • Definitely! Hope you enjoy. 🙂

      • — Jenn on March 9, 2019
      • Reply
  • I just made this, and love the vinaigrette! I’m hoping to try it to marinate and grill shrimp and/or chicken, too.

    • — Janet Cooper on January 12, 2019
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  • This salad is amazing when you want a healthy tex-mex fix. The dressing is addictive, the salad is well balanced. Love it!

    • — Anna D on December 21, 2018
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  • I served this for family gathering, and it was a huge hit! I will definitely be making it again.

    • — Jane on December 20, 2018
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    • I made this and let it sit for 20 hours. It tasted good but didn’t look very fresh and appealing. I want to serve it for a big party so want it to look fresher. Any ideas? I added the avocado last minute.

      • — Ann C. on June 10, 2019
      • Reply
      • Hi Ann, Because of the chipotle peppers, once the dressing sits on the salad for a while, it does change the color a bit. Unfortunately, I don’t think there’s any way to avoid that darker hue, but if you’d like to try a very similar salad that doesn’t call for the chipotles in adobo, you could try this one.

        • — Jenn on June 11, 2019
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        • Can you substitute the vegetable oil with olive oil?

          • — Jillian on June 14, 2019
          • Reply
          • I like vegetable oil here because of its mild flavor, but feel free to use olive oil if you prefer. Enjoy! 🙂

            • — Jenn on June 15, 2019
      • Thanks Jenn. I used canned beans so wonder if that affected it. Thanks for the other recipe too!

        • — Ann on June 24, 2019
        • Reply
        • Ann, using canned beans shouldn’t impact the color as long as you drain and rinse them before incorporating them into the salad.

          • — Jenn on June 25, 2019
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  • Happened upon this salad while perusing your recipes, and had to make it. So good. Love the choke full of yummy veggies , beans, lime flavors. So good. Made this for a luncheon with my Mother and sisters. They were WOWed! Thanks and love your site.

    • — Stephanie Schiltz on December 20, 2018
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  • I made the salad for thanksgiving and everyone kept asking for the recipe.

    • — Janet on November 23, 2018
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  • My husband said he wanted a salad with blackened chicken so I made this with the chicken on top and we were both STUNNED at how good it was. This is restaurant quality salad in my opinion. Will definitely be making again!

    • — Sarah O on November 1, 2018
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  • Hi, I love this recipe, it’s absolutely delish. Any idea how many calories per serving?

    • — Farrah on October 21, 2018
    • Reply
    • Hi Farrah, glad you like it! A one cup serving has 357 calories (all of the nutritional information is immediately under the recipe). 😊

      • — Jenn on October 23, 2018
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  • This is so great as a salad but my favorite way of eating it is as a salsa with tortilla chips. It is so good that I can’t stop eating it. It is always a big hit at summer BBQ potlucks

    • — Marci C on October 13, 2018
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  • This is one of my all-time favorite salads. It’s a perfect side for any Tex-Mex or Mexican-based menu and makes a great lunch option as well. The citrusy dressing with it’s smoky overtones is unique and so, so good. Sometimes I amp up the bean component by adding some garbanzo beans. It’s so good and healthy that I try to keep a plastic storage container filled with this salad on hand in my refrigerator at all times. When the “munchies” hit it satisfies all my cravings.

    • — EllieO on October 4, 2018
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  • Best salad. I can eat this all day. I really like the texture and blend of flavors. I bring it to potlucks all the time.

    • — Jfl on October 4, 2018
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  • LOVE THIS! I’ve nade this several times and always get asked for the recipe. The only change I make is to use 1 pepper to reduce the heat a bit. It’s so good!

    • — Garland on October 4, 2018
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  • This salad is perfect! It is spicy and refreshing with ingredients I love.

    • — Terrylee on October 4, 2018
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  • This is a visual and palate pleasing accompaniment to anything that comes off the grill, especially carne asada! Easily comes together and while intended as a salad, it inevitably finds its way onto tortilla chips. Thanks, Jen for the honey-chipotle twist, it adds an unexpected depth of smokiness and sweetness! A refreshing crowd pleaser and keeper!

    • — Marggie On The Mesa on October 4, 2018
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  • I’ve made this recipe several times and always get rave reviews. It’s also become a staple as a bbq side dish. The flavors are terrific. I’m not huge raw onion fan, but soaking the onions definitely tempered the raw harshness. Great trick! Thanks, Jen for another wonderful recipe.

    • — Allison W. on October 4, 2018
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  • This is easy and delicious. Frozen corn substitution works fine; just need to be sure it’s thawed and if needed, drained. High school seniors at a picnic at our house said it was the best thing on the whole menu!

    • — Laura Farwell Blake on October 4, 2018
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  • Love this! Added mangoes one night and the next time we tried it, added blood oranges, both equally awesome.

    • — Andrea Diamond on October 4, 2018
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  • I am addicted to this recipe, making it exactly as written. Last night I added some cheese and made a burrito, it was surprisingly good.

    • — mjnatale on October 4, 2018
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    • This was a delicious side to your tequila-lime chicken. Everyone loved it, and sadly there was nothing left in the bowl for lunch today! Two suggestions on the dressing:
      1) The recipe as written makes more than is needed to to dress the salad, so consider using half the quantity and only using more if you need it.
      2) The chipotles in adobo add a wonderful smoky flavor to the salad, but they also bring a LOT of heat! If you want to reduce the spice level, slice open the peppers and scrape out the seeds and ribs before blending all the dressing ingredients together.

      • — Danni on June 22, 2019
      • Reply
      • Meant to give 5 stars and be it’s own review rather than a reply!

        • — Danni on June 22, 2019
        • Reply
  • We made this for a party and it was a hit! Everyone loved it. It will be my new go to and the dressing was delicious. It can be used in salads as well. Thanks for the great recipe.

  • Hi Jen

    I have been making this recepie and was surprise to see in your e mail. I do two things differently. I roast corn. Also I roast cumin seed before grinding.

  • This is really delicious! I also used the dressing on grilled romaine and it was so good! Do you know how long the dressing lasts in the refrigerator?

    • Glad you enjoyed this, Deb! The dressing should last nicely in the fridge for 4 to 5 days.

  • Help! I think I put in too big of a chipotle pepper! How can I make it less spicy?

    • Hi RobBee, You’ll have to make more of the dressing w/o the chipotle to dilute it. Hope that helps!

      • This was a hit at a recent family dinner. I followed the recipe as written. The dressing w/the chipotle pepper was so so delicious! Served w/chicken kabobs. This will be on repeat especially over the summer! Many thanks for the recipe.

        • — Natalie G. on April 11, 2019
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  • This recipe is so good and versatile! It is great to take to just about anything, Jenn, I love your advice on soaking the red onions. I love red onions, but not everyone does, so this certainly helps cut the strong flavor of them. I would never leave them out. This is great as a side, a dip with chips or addition to many salads. I pre-ordered your cookbook after I made this. I was so excited to finally get it. It will be on display in my new kitchen when my house is through being built. Love lots of your recipes, but this is definitely a favorite! ❤️

  • I have been making this salad for years and it is a family favorite. I bring it to pot lucks and family events and make it at least a couple times a month. I like to grill the corn, peppers, and red onions as it adds a really great flavor to the salad. I often add quinoa or potatoes and serve with a piece of meat for the non-vegetarians and as is for the vegetarians/vegans.

  • Love this salad! I only change one thing, I roast my corn on a hot grill for about 8 minutes, then make the salad as directed. YUM! Love it with tortilla chip as a change of pace.

  • Really delicious! I noticed too late in to making the dish that it needed chilled for at least an hour and just had to serve it right away which was definitely good still, but when we had it a little later after it had chilled noticed it all came together and was amazing. I did add an extra can of beans though because I somehow had more dressing than I expected, but we love beans so it was honestly an added bonus. Thanks for another great recipe!

  • Love the salad and it’s been a big hit, much requested. Enjoying the cookbook too.
    Just curious about the chipotle peppers in Adobe. Do you scrape the seeds out before adding or not? I usually do, some seeds always remain anyway.

    • Hi Denyse, glad you enjoy the salad! I do generally scrape away some of the seeds, but like you, find that some of the seeds remain attached when I incorporate them into the recipe.

  • This salad is delish! My husband loves it, I took it to a potluck last night and it was well received. I’m keeping track of my nutrition facts on my fitness pal, is a serving 1/2 cup for this recipe? Thanks!

    • I’d approximately that each serving is approximately 1 cup. Glad you enjoyed it! 🙂

  • I served this salad at a diner party and it was a big hit! Everyone commented on the flavor of the salad. It was a perfect summer salad. The recipe was made per the directions, and I would not change anything.

    • — Mariellen Ponfil
    • Reply
  • I made this for our 4th of July tamale feed and it was a success. Literally everyone loved it. Being able to make it the day before freed me up to just enjoy the day. The flavors marinated wonderfully.

  • I made this for a group of pretty picky and tough customers/used to eating out all the time and to good food in general and one of them went out of their way to say: “Oh, the Corn Salad…so Good!” (She closed her eyes as she said this. Wow!) The fresh corn really makes this dish sing/stand out/makes it incredibly difficult to stop eating. Some nice heat from the chipotle. The tip about soaking the red onion in water (I used ice water) — excellent/worked like a charm! Thank you Jenn–yet another for the permanent rotation.

  • This is the best recipe! It is my go to salad when I go to a bbq . Everyone that tries it always asks for the recipe.

  • Just made this for July 4th celebration tomorrow. I could eat the entire bowl now!!

  • So many of my friends are either allergic to cilantro or do not like it. Will subbing with parsley ruin the salad

    • Hi Carol, It’s absolutely fine to just omit the cilantro (no parsley necessary) – will still be delish!

  • Adored by everyone in our family.
    Easy to make once you get everything and a beautiful salad too. The chipotle really gives it life.

  • This is my family’s favorite summer salad, and the best part is it’s best made a day ahead! When summer corn is unavailable I use frozen, and it’s still delicious. Love this salad!

  • This is my new favorite summer salad! Everyone loves it. The recipe was super simple to follow. My only suggestions would be to add some tomato, make the chipotle peppers optional (in case, like me, you don’t have any on hand) and to cut down on the amount of dressing. Every time I’ve made this salad, I’ve only needed about 3/4 of the amount of dressing I’ve made. Otherwise, this one’s a keeper!

  • I have always loved Black Bean and Corn salads…and I could eat good Mexican food daily. The chipotles are a brilliant addition! Note: when serving to 4 teenage boys, make a double batch if you want any leftovers.

  • Loved this recipe! all of my guests at my porch party did too.

  • Hi Jenn
    Looking forward to making this at the weekend. Not sure that my local UK stores will have the canned chipotle chiles in adobo sauce, and I also don’t want it too hot as not everyone is a spice lover so what would you recommend to add for a little warmth? Oh and I Made your chocolate banana bread last night which was a bit hit as always! With love & thanks

    • Hi Maxine, You could try adding some smoked paprika to the dressing; it will add some smokiness but no heat. Also, if you want to try a recipe that’s very similar, but doesn’t call for the chipotles in adobo, this one is also delicious.

  • This salad is so addicting! Can’t get enough of it. I always get compliments about it when I take it to potlucks. Thanks for the recipe.

  • OK…I’ve looked at this recipe several times online but never made the salad. Then I receive your beautiful cookbook and got inspired to try this recipe. And WOW!!!! We love to entertain family and friends….I’m embarrassed to say that I have now made this recipe 4 times in the past 3 weeks! Fabulous and so pretty!!

  • I made this for a Memorial Day 2018 picnic and it was a huge success.
    The onion and black beans go well together with the fresh corn.
    The chipotle-honey dressing is amazing and the avocado adds a pleasing creaminess.
    Highly recommended as a side or dip.

  • Have been loving your site for the past year! My daughter gave me your new cookbook for mother’s day!! Love this salad! Was wondering if I could add some kind of pasta to it to make it a meal for dairy-free eaters on buffet table? Thank Brina

    • — Brina Singletary
    • Reply
    • So glad you like the recipes and the cookbook! While I think you could add some sort of cooked pasta to this, I think it may pair a bit better with rice. Hope that helps!

  • I was thinking of adding blackened shrimp to this- thoughts?

    • I think it would be a delicious addition!

  • This salad smells amazing and is delicious. Definitely a keeper!

  • Jenn, I just made this for my family coming into town. I used 2 chili peppers although i’ve generally made this with 1.5. I tasted and it will be too spicy for my parents. Can you tell me how I can tone it down? I still have plenty of ingredients, including a little leftover vinagrette. Thank you!

    • Hi Janet, I’d make another half recipe (of the whole salad) and omit the chili peppers from the dressing, then toss it all together. Hope that helps!

      • Thank you!

  • I made a couple changes to this that also turned out really good. I replaced the corn with diced mango and replaced the chipotle peppers with 1/4tsp cayenne and I got a lot of compliments!! I loved the mango in it.

  • Hi Jenn!

    I moved in with my boyfriend and i have no knowledge about cooking! I randomly bumped into your website and i started to use your recipes because they were easy to follow and the ingredients were simple! I have been cooking for a month straight using your recipes and we all love it. I feel like a pro now! Thank you for sharing your recipes with the world! I will definitely be buying your book 🙂

    • Gloria, So glad you’re enjoying the recipes and that they are helping you to develop confidence in the kitchen! 🙂

      • I keep making this and everyone goes crazy! Thanks again Jenn for another great recipe!
        I now make extra dressing just to have on hand for salads, it’s that good!

        • — Ria on June 22, 2019
        • Reply
  • Olive oil worked great! I absolutely LOVE this salad…used fresh corn and followed your “sourcing savvy” suggestions from your book..also enjoy the “heads up” comments and “pro tips!!’..really made a difference…I’m recommending your book to all my friends and family….great job!! The chipotle peppers in adobo sauce are a must for this recipe but I do think it causes the salad to look “dark.” I don’t know how to keep the bright color in the salad…Taste is off the charts but presentation not so much..any suggestions? Thanks.

    • — Wendy Schoenburg
    • Reply
    • Glad to hear the olive oil worked nicely! Unfortunately, I don’t think there’s any way to avoid the dressing giving the salad a bit of a darker hue, but if you’d like to try a very similar salad that doesn’t call for the chipotles in adobo, you could take a peek at this one.

  • Can’t wait to make this salad tomorrow but will be using either olive or peanut oil. Which do you recommend? I did find the chipotle peppers in adobo sauce…I know this recipe will be a big hit, as are all your others!! Thanks.

    • — Wendy Schoenburg
    • Reply
    • Hi Wendy, I would suggest sticking with the vegetable oil if possible. That said, between olive and peanut oil, I’d probably go with the olive oil. Hope you enjoy!

    • I use avocado oil because it’s good for the body, and it works well 😉

  • Thank you Jen. Made this yesterday for a cinco de mayo party. It was a huge hit! I had several ask for your recipe. I eagerly gave your name and recipe to them. I did add 1 fresh chopped mango to it. I have made several of your recipes before receiving your cookbook 2 weeks ago. This was the first recipe I made directly from your cookbook. You are a very talented chef – keep those recipes coming. I am looking forward to working my way through your cookbook.

    • Glad you enjoyed this Donna and thanks so much for purchasing the cookbook!

  • This is a wonderful Spring salad. The fresh corn makes it shine. I added more Chipotle because I like extra spice. Served it with Charcoal grilled Balsamic glazed Chicken. A keeper. Thx Jen!

  • This never disappoints!!! No matter how many times I serve this (to the same people!), they act like it’s the first time they ever had it and request the recipe (yet again!).

  • This salad looks great. I am having friends over and don’t think that I have time to deal with fresh corn. Can I substitute canned corn? Please no judgment. 🙂

    • Ha! No judgement ever! Yes canned will work. 🙂

      • I happened upon this recipe after years of making your Black Bean Salad one, which is always a hit, well-recived, and a sought after recipe by all who try it!

        I have a potluck for which I now am contemplating making one of each!

        When I make the Black Bean Salad, I typically use frozen corn for convenience. Hope that helps as an alternative!

  • Addictive!

  • Like another reviewer said, this dish is not at all like what I normally make, but wow! it is really good and very happy that we can get veggies in in such a delicious way. This is virtually the only place I get all my meals and we’ve loved them all.

  • We love this as a salad or with tortilla chips. Great recipe, one of our favorites. Thanks for sharing!

  • The salad was a big hit at our healthy lunch group. Thank you for sharing!

    • — Hector Hernandez
    • Reply
  • I love this recipe! When I find myself without chipotle peppers, I replace it them with marinated jalapeños and it comes out just as yummy.

  • Our son-in-law is a vegetarian. This recipe is one of his favorite dishes. I cut back a bit on the chipotle. The fresh tastes are delicious!

  • Wonderful as a salad and a dip! Great flavor!!

  • This has many of my favorite ingredients so I knew I would like it. But the dressing made it soooo good! Because it was a little different than what I typically make, I wasn’t sure how it would go over with my picky family but they loved it!

  • This salad has been a fan fave in our house for a while — both for family and for parties. Now I have more family and friends who are vegetarian and it is becoming a great entree. I sometimes add tofu but with the beans, the protein is there. Thanks so much Jenn!

  • This is ADDICTIVE! A must have dip for all family gatherings. Even the picky ones! The dressing makes it perfect! This is one of my “go to recipes”.

  • This recipe is a perfect blend of bright and savory flavors. And it’s beautiful to boot! Adding adobe peppers to recipes is a secret ingredient to making super flavorful and savory bases. They do add a lot of spicy kick–a little goes a long way. This recipe is perfect as is, I didn’t need to adjust a thing. Freshly shucked corn is best–it’s got a delicate flavor, but in a pinch I’ve also used frozen and thawed sweet corn.

  • I have made this salad several times and it is wonderful! I use the cilantro sparingly – not a big fan, but with or without, it is delicious. This salad can be used as a side with dinner or with chips as a snack. It makes a great accompaniment with most any food.

  • This recipe is now one of our family’s “go to’s” whether it be summer or winter. It’s healthy and goes with most any entree.
    Plus it’s soooo easy!

  • It’s an amazing salad and the most amazing dressing. My husband and I could not stop eating. I omitted avocados as the ones I had become rotten (I never have luck with them) and it was still great.

  • This is a really great salad that I have made many times. I usually make this when fresh corn is in season because it just feels like a summer salad. I have used frozen corn and it works well. The dressing may seem like a lot of ingredients, but it is sublime. If you like tex-mex flavours, then you must try this salad.

  • I’m always happy when my weekly e-mail comes from Jenn as she always provides such a good array of recipe options.
    I went to this recipe immediately as it looks just at good as it is. Real ingredients and real flavor. I like cooking with fresh stuff and this one is a great one for so many reasons.

  • Love this salad!! I’ve made it countless times, especially in the summer. I serve it as a side to BBQ chicken and salmon. It’s also great with the chicken added in for lunch the next day.

  • This salad is addictive! It’s excellent! I add chicken and romaine when serving it as a main. The Chipotle Honey Vinaigrette is something I always have in the fridge. Every recipe I’ve tried has become a staple in my home. Thank you so much for the easy, healthy recipes!

  • Oh, and I used canned sweet corn as fresh corn is just not in season in the winter!

    • Hi! I just use thawed uncooked frozen corn. Does not taste raw and I like the slight bit of texture it adds. Still sweet although uncooked.

    Tastes just like chipotle restaurant but better! so fresh and crisp!

    Your recipes have made me a big time chef in the house! I love the healthy recipes that have made it much easier for us to eat healthier. I am a busy physician so these simple recipes for me are a god send! I have been eating take out less b/c of your recipes!

    I never write recipe reviews but feel the need to with yours!

    Thanks so much and please keep posting new recipes!

  • Served this with your white bean chili and some corn bread that I made into pancakes with a big jar of blackberry honey from one of our friends who raises bees.
    Could this all be any better? Holy chipotle tastiness! All of your recipes are on point- tasty, easy to follow, my friends are pretty sure I’m a good cook and I’d happily use anything from your site for dinner with company.
    In particular, I love the sauces (like this one) that I’m getting to add to the pantry arsenal. Thank you again!

  • Always a favorite of the family. Feels good to have a healthy and oh so tasty addition to the meal rotation. This one never fails to deliver!

  • My family loves this salad. We never grow tired of it.

  • This is my favorite salad recipe. I make it at least once a week. I usually cook everything from scratch except for beans. I bought organic black beans from Whole Foods for this recipe. I kept the leftover peppers from the can in the fridge for 2 weeks. If you don’t like spicy food go easy on the peppers but I think the salad looses a lot of flavor if you completely omit the peppers in Adobe sauce. These are usually available at most major supermarkets in the Mexican or Latin food isle. I used olive oil and it tasted great. Also, the salad was great the next day

  • Always when I think in salad, I think in ‘Once upon a chef’ ( Jenn) because everyone of her salads is perfect, I tried all of them, this one in particular is served at my table very often, my family( and I) loves it, never change anything, it is fast and easy to do, delicious and satisfying, a meal by itself.

  • Was looking for a copy cat recipe for the Starbucks chicken and quinoa salad’s milk chile vinaigrette, and found this one. This one was pretty close, although not the same. It is very delicious though! I substituted the chipotle with ancho chili because I was trying to recreate the Starbucks one, and it turned out still very good.

  • Fantastic salad! Soaking the raw onions made a big difference – although I did use a sweet onion instead of a red one.

  • As soon as fresh corn is available my friends, family, and coworkers start asking for this dish. It tastes perfect as a salad, but my coworkers demand it be served with a big bowl of scoop shaped tortilla chips. Everyone agrees it is the perfect picnic side dish.

  • If using canned corn, how much should you add?

    • You’ll need about 1 1/2 cups of corn. Hope you enjoy!

  • Hi Jenn,

    Would it be possible to substitute the vegetable oil with olive oil?

    Thanks so much!

    • Hi Melanie, I would suggest sticking with the vegetable oil — olive oil has a strong flavor that doesn’t work as well with the other ingredients.

  • This is my cryptonite. Our favourite salad ever!

  • Excellent! I’ve prepared a few times….enjoyed by everyone. Went from a dinner side to appetizer at the beach the next day. Perfect to make ahead. Thanks for your terrific website, everything we try is delicious.

  • How long is this salad good for once refrigerated? It’s an amazing recipe!

    • Hi Jessica, So glad you like it! It will keep well for up to 3 days in the fridge (although the avocado will start turn color so add that at the last minute if possible).

  • Excellent!

  • This is my absolute favorite Mexican salad! I made it just as directed with the exception of using half of the onion. It was still fabulous!! Everyone that has tried it has wanted the recipe.

    • — Jennifer O'Neill
    • Reply
  • Love this recipe! I cut the corn off the cob raw and use it without cooking when I can get our local corn at farmer’s markets in late summer. So sweet, tender and delicious. Thank you for your onion tip. Some red onions can be pretty spicy!

  • This salad is a big hit every time I make it!

    • — JULIE Schraufnagel
    • Reply
  • This was my go-to salad this summer! Served it repeatedly as we hosted guests at our beach house. It was a hit every time.

  • My go to for BBQs and football watching gatherings. I am always asked for the recipe. I freeze the extra chipoltes from the can in a zip lock bag, then I break off 1 or 2 frozen ones as needed. They can be thrown right in the blender when making the dressing.

  • This salad is delicious and so versatile. It goes great with grilled meats or even pizza. It is great the next day as well. If you like spicy foods, I would use 2 chipotle peppers; otherwise, I would start with 1 pepper and taste test.

  • This is my go-to summer salad when I have to bring a dish. Delicious! Always have requests for the recipe. So good.

  • I am absolutely in love with this dish and use it as a side whenever possible. There is something about the flavor of the dressing that you can’t get enough of. I changed none of the ingredients but served the avocado on the side because some in my family do not like it. I love every morsel of this dish! Thank you!

  • Very simple recipe to use all your summer vegetables. I only cook my corn for 6 minutes versus the recipe that calls for 10. I find that the more you cook, the corn becomes mushy. I whole heartedly agree with giving the red onion an ice bath to cut the sharpness of the onion. The recipe is a great side or I have even used it as a dip for a party – corn caviar!

  • This salad is just so delicious. There are lots of corn and bean salads out there but the adobo in the dressing is really a game changer. It just adds a touch of smoky heat which puts it over the top. I usually make a huge batch and my kids eat it for days. Also a great side for a barbecue or potluck. I make variations of that dressing and use it on other salads too. Thanks Jenn for an all time favorite!

  • Love this recipe! It’s so tasty and goes great as a dip, or as a topping on our tacos/taco salads.

    Only thing is it can get a bit ‘muddy’ looking if dressed too early. If you want it to look pretty, go easier on the dressing and dress closer to serving.

  • This is my favorite salad. I have also added cherry tomatoes (halved) and shelled edamame – dressing is delicious with the perfect amount of heat. Thanks for another wonderful recipe!!

  • 5 stars!!! This dressing is other worldly! Just might give a tip to warn people it’s a tad spicy. Thank you!!!!

  • Wonderful salad! I omitted the honey and it turned out perfectly! It even pleased my son who I thought wouldn`t like the cilantro but he enjoyed it! I`ll be making again – so simple!

  • I have made this about 6 times, and I believe I have made some really good changes. I use 8 ears of corn and I double the dressing ingredients and usually put out a few avocados on the side. It’s been great on its own, as a dip, on top of tacos, garnish for black bean soup, and on top of eggs. I think this could be really good on a piece of grilled fish and that’s how I plan to use it next. Thanks so much for this!

  • Hi, I had a problem with the salad, and I can’t understand why. I ended up with a whole lot of liquid in the salad, and had to drain it off. I doubled the recipe, and carefully followed the instructions, but it was very sloppy even after draining. I did mix the dressing ingredients in the blender, but I don’t think that would have created the problem. Any thoughts as to why this happened?

    • Hi Patty, I’m not sure, it shouldn’t be soupy – did you drain the beans?

  • I made this last weekend and it was ABSOLUTELY DELICIOUS!!!! And, the leftovers kept up well and I ate it several days in a row. I have made a few of your recipes now Jennifer and they are always SUPERSTAR!!! Your Chile Con Queso is now my ‘go to’ appetizer for company (I add some cooked spicy italian sausage or chorizo) and every time I serve it people ask for the recipe! Thank you for sharing, you are an amazing chef.

    • Whoops, I’m sorry Jenn, my phone auto corrected Jenn to Jennifer….

  • Made this last night with a simple salmon/leek dish. It was easy and wonderful. I followed the suggestion to sprinkle it with gorgonzola. That added amazing pop to an already good salad. The cheese added complexity and balance and I encourage you to give it a try.

  • This recipe is insanely delicious (as are all of your recipes)! We suspected it would be good, but we could not believe how amazing it was. Living in Nebraska, we have terrific organic corn from the farmer’s market. This was the best way to mix up our usual recipes. Thank you Jenn!

  • This is the best corn and black bean salad ever! I am making it for the second time this summer! It is always a hit! It gets better the next day!! This is now a go to recipe for me!!

  • Delicious! Will definitely make again. Thanks for all you delicious recipes, Jenn.

  • We made this for a 4th of July party and it was a huge hit! We enhanced the corn by roasting on the grill first…yum!

  • I cannot stand cilantro. Should I leave it out or do you suggest a substitute? Live your recipes…thx!!

    • Hi Debby, It’s fine to just leave it out in this case. Hope you enjoy!

  • Jen: You are making all of your followers into great home cooks. My family loves everything of yours that I make. So far, this summer, I have made the black bean and corn salad recipe three times. One word describes it “YUMMY.” I cook my corn in the microwave for 8 minutes. When it comes out, let it sit for a few minutes. Then cut off a little from wide end, shake and push from thin end of husk and corn will come out perfectly clean. Found that method on YOUTUBE. Thanks for sharing your delicious and easy recipes!!!

  • I made this wonderful salad to bring to a party. It got rave reviews from everyone, myself included! Made it exactly as directed as I know from previous recipes/reviews that anything that Jennifer has on her site is 5 stars!!

  • My family does not care for cilantro. Is there anything you can recommend as a substitute?

    • Hi Randi, Go ahead and just use flat leaf parsley – will still be delish 🙂

  • Loved this salad. Grilled the corn and used three ears. Also grilled a poblano and added that. Used olive oil, omitted the plus two TBSP. Might cut back on honey next time since I like spicy and not so sweet.

  • This salad was tremendous. Thank you for the recipe. The dressing was out of this world. It was totally worth getting fresh corn! Wow!

  • Great combination of flavors in the vinaigrette: sweet, tangy & smoky with a little heat – delicious! I have another bean salad recipe that I really like but this one is better.

  • I am trying each of the sensational summer salads – this one is closest to something I’ve made before, but the spin? I tried the adobo peppers for the first time – totally worth hunting down that little can in the grocery aisle!
    AND that trick with soaking the red onions was great! Usually I cringe when I see fresh red onions in a salad because they drown out all the other flavors and it’s all that remains on the palate after the meal – no more!!!

  • This was so delicious! My daughter added quinoa and we can’t stop eating it! Fabulous!

  • This dish was so delicious and my family absolutely loved it! After running into a few issues, I was worried I had ruined it but all was well and they were fighting over what was left in the bowl! When I pulled out the ingredients for the dressing, something had gone terribly wrong with my red wine vinegar. It looked nasty! I have no idea what happened (I think it’s been lurking in the back of the cupboard for longer than I care to admit) so I threw it out and used rice vinegar instead. Then when I was blending the dressing, all of a sudden it got really thick and seized up on me! What?!? I had used refined coconut oil instead of veggie oil and since I freeze my extra chipotle chilies, the coconut oil solidified from the cold. A quick zap in the microwave solved that problem. Since this was the only dish we were having for dinner, I added some cooked brown rice, a little rotisserie chicken and some sunflower microgreens. Yummy!!
    Thank you for another great recipe!!

    • Great ideas for making this a meal! Tonight, you know what we are having, yes! Thank you for making a great recipe more versatile.

  • Made this recipe this evening and hubby said at least twice, “boy, this recipe good”! I agree; it is excellent. The salad was a side for a meal of pan saute’d chicken tenderloins and wild rice with mushrooms. I made the recipe with the ingredients as written with the exception of subbing agave nectar for honey (didn’t have any in my cupboard). When I make the recipe again I plan to use a little less sweeter for starters. The fresh sweet corn I purchased was very sweet so the salad didn’t need that much sweetness to balance the vinegar. Loved the subtle chipotle flavor. I used one large chipotle and blended the dressing with my stick blender. Can’t wait to eat the leftovers tomorrow! Thanks for another wonder recipe.

  • I love this salad! I added a few extra touches the second time around- I did red, yellow and orange peppers and a bit of cayenne pepper. YUM

  • I made this for our family reunion and it was great! The flavor so we’re subtle, unusual and deliciously complimentary. This dish travels well and, refrigerated, lasts several days. There were no leftovers!

  • I have made this salad. It was refreshing. I did cut back the chipotle cause of the heat for my family, but I added it to mine.


    • — Chandra Q. HInchen
    • Reply
  • This sounds delish. Do you think I could add quinoa to make it a meal instead of a side dish? If yes, should the quinoa be added before chilling? Thanks so much for your recipes. I love them. Zena

    • Yes and yes! I’d love to hear how it turns out with the addition of quinoa!

  • Took this salad to an outdoor evening concert and served it with the Sircha chicken skewers. Everyone loved it. I added some halved cherry tomatoes (because fresh tomatoes and fresh corn always go well together). Next time I may add some feta. I like the idea someone else had about adding some jicama too.

  • This salad is fabulous! Left out the cilantro because we don’t eat it but followed recipe exactly otherwise. Everyone loved it and asked when I would be making it again. Thanks, Jenn!

  • I love this recipe! It is perfect as written, easily made ahead and heat is adjustable with more or less of the canned peppers.
    I serve it at home, take it to pot lucks and barbecues and always have requests for the recipe. It easily doubles or triples! Thanks, Jen, for another recipe winner!

    Helene Scott

  • I loved this! The tip about soaking the red onion in cold water was a real benefit to me, as I have a raw onion hating daughter. I found myself dicing half an avocado and adding a generous serving of the main salad and making a meal of it. Filling, tasty and so healthy!
    This is the first recipe site I have ever subscribed to and I am really enjoying the newsletters. I am not inundated with emails, but just get that one weekly recipe message! Love it!

  • I have made this salad many times for my guys. It is a huge favorite. Great with grilled fresh corn…or canned in winter. Just had a request for it for a weekend get together! Thanks Jennifer. Your recipes are always no-fail and beyond good!

  • Everyone absolutely loved this salad! The dressing is perfect. Due to dietary restrictions I did omit the onions.

  • I made this last night and subbed radish for peppers (they give my husband indigestion) and then added some quinoa to give it a little more substance. It is amazing. The flavor is superb and even with two chipotles, not too spicy at all, but with a really nice kick! I even got up and had some for breakfast… 🙂

  • LOVE THIS!!! I made this for my sister and her two teenage boys, and they always ask me to make this for all of our gatherings. I serve it with Tostitos multi-grain scoops and add extra avocados (because we love them). This is my first time reviewing a recipe here, but it is very long overdue. I have made tons of delicious meals using this website, and I cannot thank Jenn Segal for how much she has helped me to learn and enjoy cooking!

  • Love this salad. Added leftover Jicama which added a really nice crisp to the salad! As always, thank you!!!!

  • I made this salad to go with chicken tacos and it was so good! My husband raved about it and asked me to make it again! Fresh, bright flavors all blend together for an excellent side dish…or dip for your tortilla chips. The dressing was delicious, although I did half the amount of chipoltes. I even used a bit of the dressing on a beet salad I was making to kick it up!

  • This recipe has become a favorite at our house. I have made it so many times and have shared the recipe and your website with more people than I can count. It is so flavorful and colorful we all just love it. The addition of the avocado is what makes it so special. Jen, all you recipes have been excellent. Thank you for making mealtime so special.

  • This is so yummy. I love just thinking about making it!

    • — Sandy Carmichael
    • Reply
  • This sounds really good but my son is vegan. I thought I’d make it on Mother’s Day when he’s coming to visit. What can I sub for the honey. I have evaporated cane juice sugar and brown sugar but wonder which would be best and how much to use?

    • Hi Timaree, you could just eliminate the honey or you could use agave nectar in its place. Hope everyone enjoys!

      • I just made it so my sister could taste it. She wanted the recipe! I linked her to your blog. Hope my son likes it tomorrow! I ended up using one Tbs. of evaporated cane syrup and it’s great!

  • I loved this salad. So did my husband. He wouldn’t stop eating it! I’ve made it several times for potlucks and friends. Definitely a make again!
    Thank you!

  • Ok, so I am not a big onion person and my husband was even surprised that I was adding the onions to this recipe but I wanted to try your suggestion of soaking the onion in cold water for 10 minutes. I absolutely loved the salad, including the onions! It was a perfect dish to go with my tacos for our 5 de Mayo dinner. I only put 1 chipotle to the recipe since some reviewers had stated it was too spicy but I think it needed the two of them would get it with just a slight kick to it. I will be sure to follow your recipe exactly as stated next time. My husband said this is perfect mix with a ceviche and will try that as well. Thanks again for another winning recipe!

  • can you use canned corn

    • Yes Jamie, canned corn will work here. Enjoy!

  • Hi, would the dressing work just as well if I add chopped romaine to make more of a green salad?

    • Hi Laura, I think you could add romaine here, but I’d suggest adding the lettuce right before serving so it doesn’t get soggy.

      • This is what I do all the time! It is wonderful!

  • Why do you soak the onion in water? The recipe sounds great – I’m definitely going to make this!!!

    • Hi Heather, soaking them takes the sharp raw onion taste away. (If you’re a raw onion lover, feel free to skip this step.)

  • Excellent! I have made the recipe twice and we love it! So delicious! I’m so glad I found your website. Thank you for making awesome recipes so easy:)

  • This is a family fave, I make it often, especially in the summer. I always grill the corn using my cast iron grill on the stove top. Takes a few extra minutes but the smokiness of the corn is worth it. Throw in some diced jalapenos for an extra kick. I’ve also made this into a main meal salad by adding some cooked brown rice. When I do this I make extra dressing as the rice soaks more of it up. Last, but not least, top it off with some Cotija cheese, OMG!

    • — Phyliss T. Smith
    • Reply
  • I have made this a few times now and everyone in the family loves it. I made it as is in the recipe. It keeps for a few days in the fridge which is great as it does make a fair amount.

  • For those of you who haven’t tried this salad, you must. I serve it every family get-together. Recently had a dinner party for my son-in-law’s family, and every raved about this dish. His Mom said she doesn’t even like avocado, but she had 3 helpings of this.

    • Oh my goodness, delicious! We had left over fajitas which I made into quesadillas and needed something fresh on the side. This salad (my hubby called it salsa) was perfect. Fresh, healthy and I had everything on hand. I did cut back on the chilpotes just cuz I downsized the recipe and they can overpower sometimes. Delicious. Looking forward to leftovers tomorrow on Cinco de Mayo!

  • Love this salad!!! I followed the recipe as written and it was delicious.

  • OMGosh!! So awesome and very fresh! A bite of summer all year round!

    • I eat it with tortilla chips. It tastes like summer all year round for me because I live in Michigan 😉

  • Out of this world salad, it is on my gem list!

  • This recipe takes corn/black bean salad to another whole level. I will never make it any other way!

  • Delish! I made this to eat as a salad at a cookout, but found that nearly everyone was eating it with tortilla chips as a salsa! Gotta love a versatile recipe! Great combination of flavors, Jenn – thanks.

  • This salad is wonderful I love the combinations of flavors. It’s a keeper for my recipe rotation.

  • This is a great salad. Different from any I had tried before. It is perfect as is but do make sure let it sit for a while, preferably overnight as the recipe indicates. It make a difference in the end result as it really gives the flavours a chance to meld beautifully. I highly recommend this recipe.

    • — Barbara Vorsteher
    • Reply
  • This is a great salad! I especially love the vinaigrette dressing. One way I have tweaked the recipe is by adding quinoa.

  • I made this for a party and it got rave reviews. I put a bowl of tortilla chips beside it and most people ate it as a dip.

  • Very delicious! I made this after having something similar at an event. Yours is hands down a winner. Thanks

  • This is my favorite go to salad to make and take for groups. Better next day if there is any left.

  • Hi Jen hello from sunny South Australia.
    I made this salad for a sports club shared dinner and it was a great hit. Lots of very hungry horse riders loved it and asked for the recipe. I recommended your website as my favorite and always dependable. Thanks again

  • I just made this recipe and find it way too sweet. Is there anything I can add now to make it taste less sweet?

    • Hi Lori, So sorry you found it too sweet. The only way to fix it is to make another batch of dressing w/o the honey and add it to the salad.

  • I made the dressing to eat with a different salad that I made, and it was AMAZING! The lime juice is key because it really brightens up the dressing! I only ended up using one lime, and it was perfect. Highly recommend!

  • Wow. The flavours in this are amazing. The dressing is supurb!

  • I love the smokey taste of adobe sauce/peppers but it’s too hot for me and my young kids. Can you suggest a substitution that would still make this salad sing?!

    • Hi Deborah, you could try about 1/2 tsp. (or more to taste) of smoked paprika to give the dressing that smoky flavor. Hope you enjoy!

  • Just realised after reading other comments that I have been using quite different ingredients, partly due to availability and partly due to naivety. I have used roasted and skinned Capscicums (bell pepper?) in oil or brine, which of course are sweet, not hot. The oil ones are best, make a thick delicious sauce. Also I put the sauce in a jug for people to add as they like. So for those where it’s too hot, here’s an alternative. We also bottle our own BBQ capsicums when they are abundant, with garlic and capers so will try them too.

  • I have lost count of how many times I have made this and how many people I’ve shared the recipe with. It’s summer here and this beautiful bright salad graced our Christmas table and was the absolute favourite – even beating the famous spiced rice salad! Love your recipes Jenn, thanks.

  • Awesome flavour and great colour. We served it with pork belly but it could easily stand alone.

  • I have picky eaters. Everyone loved this salad. It’s got so much flavor. I serve it on the side of grilled chicken. It was too spicy for some (not me). Try it with one chipotle pepper the first time

  • I brought this salad to a Memorial Day party and it was the first thing that ran out! It was a true crowd pleaser, and everyone was surprised that something so healthy, could taste so good! I really like the avocado addition right before serving it, and I may add more avocado in it next time!

  • This is one of my all time favorite salads. I have to watch myself not to keep it all for me! I cut the honey back a little for a little less sweet flavor and sometimes change to agave to get rid of honey taste. For those with a more tender mouth, I scrape the seeds out of the chipotle to reduce some of the heat. Great recipe!

  • My, My, My Jenn. This is a terrific recipe & has become one of our “stand by’s or go to’s” & is often requested. Our Thanksgiving guests had requested it for their “free recipe” for dinner, I doubled the recipe & 2 guests were able to take a bit home along with the turkey dinner choices.

    We’ve used so many of your recipes that now friends ask, “Another Once Upon A Chef recipe?” as they ask for a copy. (They are probably reading this). Thank You ever so much for YOUR TALENTED sharing.

  • So delicious. My first recipie. I followed the recipe and it turned out so good.

  • This would be great for pot luck cookout. Perfect for a large crowd.

  • Can this be make with frozen corn.
    Thanks in advance

    • Sure Jan, frozen corn will work here!

  • This is my go to for EVERY party and there is always someone who comments and asks me for the recipe. I also make it and add chopped white fish and we eat with chips or put it in tacos. It’s so tasty and makes a good amount.

  • This is the most yummy salad with just the right amount of kick in spice.
    It was a hit at our family gathering.

  • Once again I have not been disappointed in your recipes….I have made this several times to mainly go with whatever my husband has grilled, be it chicken, pork, etc…great summer side dish…could also be a complete meal…great flavors, a little heated (I cut back on the chipotle peppers a little, just blending one pepper) Recipe is quick to put together and tastes like you spent way too much time preparing…

  • This a wonderful salad everyone in my family always asks for it at get togethers.
    Recently I took it to work as an appetizer, with taco chips. It was literally inhaled! Needless to say all my co workers have your website! Love your recipes

  • This salad is delicious! I could just make a meal off of it. It is time consuming to make but as long as you plan enough time to make it, it’s not hard. Definitely worth making.

  • This is my favorite of all the recipes offered, and my family asks for this every time we have a get-together. If you love Chipotle’s house dressing, you will love this even more. Healthy and yummy!

  • This salad is a big hit with our family. I have served it as a salad and also as an appetizer with nacho chips. Also, never seems to go out of season! My tip is to defrost trader Joe’s organic corn to use in this recipe.

  • This is by far my most favorite recipe! It is also the most requested when I am invited places (always wonder if they want me to come or just want this salad! :-). I always double the recipe and add a few extra ears of corn, and it seems like with the dressing that collects at the bottom of the bowl, you could even throw more veggies in. It is delicious, makes enough for you to keep some at home, and always a crowd favorite! If you are looking to bring a great salad, side dish or dip to your next get together, this is an absolute must!

  • I have made this recipe several times now and it is always a winner. One time I cooked a cup of quinoa and added it to the recipe and I will definitely do it again when I need a more substantial salad meal. I love the dressing; it is the just the right amount of heat and sweet.

  • This recipe has quickly become a staple in my household. It is even something that my mother will eat regularly after recovering from a stroke.

  • If I want to use frozen corn, do I cook it or just thaw it?

    • Just thawing it is fine. Enjoy!

  • Could I make this a week in advance and just add the avocado on the day I’m serving it? Planning a party and have plenty of other this that I have to do a day or 2 leading up to it. Figured it would be fine since there’s nothing to sensitive that could go bad. Tried this recipe this past weekend and love it.

    • Hi Eric, This salad holds up well in the fridge for several days, but I think a week might be pushing it a bit. While I don’t think it will actually go bad, it just won’t taste as fresh as you’d like it to after a whole week.

  • Best. Salad. Ever. I tripled the recipe (but used 12 ears of corn) and only used 2 chipotle peppers. This is a flawless bqq side dish. Flavorful, colorful and best of all vegetarian/paerve! Thanks for hitting yet another one out of the park!

  • This was SO amazing! Even my three year old wolfed it down. The colours were beautiful and the flavours were so complimentary. I absolutely love this website. It is my good to for recipes and I was looking for so long to find a website that I could find healthy, delicious and quick recipes for mid-week dinners and ideas for dinner parties-thank you!

  • Hi, I’m wondering if the seeds need to be removed from the chipotle peppers?

    Thank you in advance.

    • Hi Mai, you don’t need to remove the seeds (unless you’d like to take down the spiciness a notch :).

  • Such a pretty salad. AND so very good!!! I love that it can be prepared ahead of time and that the different beans can be used.

  • LOVED this recipe! I roasted the corn instead of boiling which made it even Yummier! Next time, I’ll double the corn and I recommend adding the avacado just before serving.

  • How far in advance can his be made? Today is Saturday and I plan on serving it on Monday. Should I wait to put the dressing on tomorrow afternoon?

    • Hi Carol, It’s fine for you to dress the salad today and serve it on Monday– it allows the salad to soak up the flavors from the dressing. Just wait until you’re ready to serve to add the avocado.

      • Thank you! I can’t wait to have this, all the reviews are so great!!

  • Great summer dish – easy and delicious!
    Company pleaser!!!!

  • Made it, loved it, posted it! This salad and dressing is absolutely fabulous!

  • Can this be made the day before?

    • Definitely! Hope you enjoy.

  • Just saw a comment about olive oil in an older question… so I have canola, grapeseed, or avocado oil, no vegetable oil! Canola best choice?

    • Yes Bethel, I’d go with the canola oil. Enjoy!

      • We use extra virgin olive oil instead of the canola oil. It tastes great!

  • Wonderful salad!! Wanted to eat it all!!! I skimped on the chipotle pepper because of varying tastes at a party….would stick to the suggested amount!! Yummy!!

  • Not that this recipe NEEDS another 5 star review but I couldn’t help but comment. I made this for a friend to accompany some tri tip for a picnic. Got rave reviews. Took some to share with a friend at work, got rave reviews. Every time I taste it, my taste buds are delighted. I THOROUGHLY appreciate the fool proof, incredible tasting recipes you share with us on here, and this one is no different! Fantastico!

  • Phenomenal! This was a hit at our family gathering. The litte that was leftover was even better the next day.

  • Hi! Love all your recipes. How would I convert this recipe to serve a large party of about 70 people?


    • Glad you like the recipes Ro! I would suggest multiplying all the ingredients by about 10 or 11– sounds like a project!

      • Sure is! Lol
        Do you think I could chop the onions with a food processor to save time and tears? 🙂

        • Sure Ro, that would be fine!

  • This was absolutely DELICIOUS!!! I wanted to eat the whole bowl, lol. This will most definitely become a staple in my house and I love all the possibilities…breakfast burritos, over a salad with lunch, as a side with grilled chicken for dinner. I can’t wait to skim through your website and see what other tasty recipes I can find!

  • Excellent! Loved it! I used avocado oil as that was what I had on hand. Found it to be a touch oily, not sure if that was because of using the avocado oil. May reduce the oil next time (omit the extra 2TBS). This will become a staple!

    • Made this again and omitted the extra 2TB of oil. Still excellent! Thanks for the wonderful recipe!

  • This has become one of my favorite salads. My family couldn’t get enough of it, especially the dressing. I replaced the chopped avocado with guacamole. It was amazing!!

  • My family is not fond of spicy foods, however l love the ingredients in this. Is there a way I could make this w/o spice?

    • Hi Mary, you can just omit the chipotle peppers from the dressing and you’ll be good to go!

  • Is there any substitution for the canned chilis? I live in France and have never seen these. I do have ground chipotle from the States.


    • Hi Amy, you could just omit the canned chipotle peppers or you could try this very similar recipe of mine instead that doesn’t require them. Enjoy!

  • 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.

    • Yes Aura, you can get away with canned corn here. Enjoy!

  • 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!

  • The whole family loved this so much!

  • 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!

  • 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!

  • 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.

    • Yes, frozen corn will work here. Enjoy!

    • 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!

      • Sorry, I meant I grilled my CORN on the cob first to use in the recipe!

  • Do you think one could substitute maple syrup for honey?

    • 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.

  • 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.

  • 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!

  • 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

    • Glad you like it! The dressing will last in the fridge for about a week.

    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!!!!!!!!!

  • 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.

  • 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.

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

    • 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.

  • 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 :).

  • 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?

    • Either cannellini or pinto beans would work well here, although the color of the salad will be a little different :).

  • 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!

    • Hi there, Either will work but I’d probably go with frozen; just defrost and add 🙂

  • 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!

  • 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!

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

  • 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!!

  • 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.

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

  • 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!

  • 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

  • Truly addictive, never any leftovers!

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

  • 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!!!!

  • 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!

  • 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!

    • 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 🙂

  • 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.

  • 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.

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!

  • 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.

  • 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.

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

  • 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. 🙂

  • 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!

  • 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.

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!

    • Great idea, Ann.

  • 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!!

  • 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!!!!!

  • I want to make this but I do not use oil of any kind ….suggestions on what to use or do ?

    • Hi Bev, Unfortunately, the recipe won’t work without oil. Sorry!

  • Hi Jenn – is this Cumin powder or seeds that I should be using?

    • Hi Kiran, You need ground cumin (or powder) for this recipe.

  • 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.

    • It keeps for about a week 🙂

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

  • 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.

  • 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. 🙂

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

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

  • 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!

  • 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.

  • 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!

  • 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!!

  • 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.

  • 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

    • also, could the use of Avocado oil be used instead of vegetable oil?

      • Yes, I think that would work fine 🙂

        • Last thing.. What would your opinion on making the dressing before hand be? How long would it keep? Maybe freeze it?

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

            • — Jenn
    • 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.

  • 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
    • Reply
  • 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!

  • This salad is absolutely delicious!

  • 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!

  • 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!!!

  • 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).

    • “less dressing”, not “less dress” 🙂

  • 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.

  • 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!

  • 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?


    • Hi Robin, Nothing beats fresh but you can use frozen in a pinch — 1-1/2 – 2 cups.

    • 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.

  • 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.

  • 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.

  • 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.

  • 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

  • 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!

  • What “protein recipe” from your website would pair well with this great salad?

    • Hi Karen, I love it with my Tequila Lime Chicken, Grilled Flank Steak or Perfectly Grilled Chicken Breasts.

  • Love it! I add mango and a bit of quinoa

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

  • 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.

  • Hi Jenn:

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


    • Hi Kristen, I’d say about a 1-1/4 to 1-1/2 cups. Hope that helps!

      • Thank you!!

  • Is there a substitute for the cilantro?

    • Hi Ann, It’s perfectly fine to leave it out.

  • Hello,
    Could I make this with Olive Oil instead?

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

  • 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!

  • 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!

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

  • 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!

  • 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.

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

    • Hi Trish, Unfortunately, I don’t think this salad would freeze all that well.

  • 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

    • Hi Ann, Unfortunately, I don’t believe they will freeze well. Sorry!

  • 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

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

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

  • 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.

    • 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.

  • 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!

    • 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).

  • I love this salad. I make it often.

    • 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

    • 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.

  • 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!

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

  • 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!

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

  • 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!

  • 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.

  • 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.

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

  • 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.

  • 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!)

  • 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.

  • 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!!!

  • 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.

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


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

  • 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!

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

  • 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..

    • Thank you, Remzee!

  • 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!!

  • 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!!

    • 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!

  • I have made this a few times now. It has gone over very well. Once I served it a s dip with tortilla chips.

  • Hi. I was wondering if this would keep in the fridge for a couple days if I made a early for a party. Thanks

    • 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!

  • 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!

  • Anyone double this recipe? If yes, how’d it work? I’d like more than 6 servings for an upcoming BBQ.

    • Hi Jen, It doubles beautifully without any issues.

  • 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.

  • 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?

    • 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.

  • 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

  • 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!

  • 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 🙂

  • 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.

  • 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
    • Reply
  • 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.

  • This recipe is FANTASTIC!

  • 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!

  • 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!

  • 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!!!

    • 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.

  • 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.

    • 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!

  • 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.

  • 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!

  • 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!)

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

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

  • 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?

    • Hi RuthAnn, I’d make this recipe instead:

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

      • 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.

  • 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!

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

  • 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!

  • 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!!!!

  • 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!

  • 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!

  • 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!

  • 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 )
    • Reply
  • 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!

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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?

    • Hi Beth, Unfortunately, I don’t think there’s any other way to fix it. Sorry!

  • 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.

  • 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.

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

  • 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!

  • Made this according to the recipe and it was delicious! The chipotle honey dressing was the right touch of sweet and heat!

  • 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!

  • 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.

  • 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…

  • 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!

  • 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!

  • I made this salad tonight with the Peruvian Roasted Chicken with Green Sauce. It was so fresh and delicious! Thanks!

  • 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!

  • 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!

  • 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.

  • 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.

  • 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!

  • 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.

  • 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?

  • 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.

  • the picture shows greens, is it spinach becaus eyou cane toss that an hr before? doesn’t it get wilter

    • It is Cilantro… I just bought all the ingredients and boiling water now… Hubby will be very happy 🙂

  • 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?

    • 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.

  • 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?

    • Serving size? Anyone? Anyone? Bueller?

      • 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!

  • Delicious! Love your blog, thank you!

  • DELISH! Lovin your recipes Jenn!

  • 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.

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

  • 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!

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

  • 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.

  • 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.

  • 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!

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

  • It was wonderful and a refreshing salad

  • 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.

  • 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.

  • 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

  • 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!

    • 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 🙂

  • 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.

    • 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!

  • what is the nutrition facts?

    • Hi Kim, See the nutrition facts at the bottom of the recipe.

  • 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

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

  • 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!

  • 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.

    • 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!

  • 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.

    • Thanks, Jestine. That is so nice to read! It’s a custom design.

      • 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!!

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

  • 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.

    • 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.

      • Thanks Jenn

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