Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

Tested & Perfected RecipesCookbook Recipe

salad

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

ingredients-1

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

prepping-corn

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

prepping-red-onions

Rinse and drain the black beans.

rinsing-black-beans

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

making-chipotle-dressing

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

adding-dressing-to-salad

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

scooping-diced-avocado

Right before serving, add the avocado and gently toss.

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

My Recipe Videos

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

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

Ingredients

For the Salad

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

For the Dressing

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

Instructions

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

Nutrition Information

Powered by Edamam

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

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, Edamam.com. 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.

Reviews & Comments

  • 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
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    • 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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  • 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.

    • — Josephine Bruin on September 30, 2018
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  • 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.

    • — Poonam Sharma on August 30, 2018
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  • 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?

    • — Deb on August 21, 2018
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    • Glad you enjoyed this, Deb! The dressing should last nicely in the fridge for 4 to 5 days.

      • — Jenn on August 22, 2018
      • Reply
  • Help! I think I put in too big of a chipotle pepper! How can I make it less spicy?

    • — RobBee on August 14, 2018
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    • Hi RobBee, You’ll have to make more of the dressing w/o the chipotle to dilute it. Hope that helps!

      • — Jenn on August 16, 2018
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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! ❤️

    • — Jane Herndon on August 13, 2018
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  • 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.

    • — Richelle on August 9, 2018
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  • 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.

    • — Marci on August 7, 2018
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  • 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!

    • — Natalie on August 4, 2018
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  • 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.

    • — Denyse on August 3, 2018
    • Reply
    • 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.

      • — Jenn on August 3, 2018
      • Reply
  • 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!

    • — Sandra Wilkins on July 31, 2018
    • Reply
    • I’d approximately that each serving is approximately 1 cup. Glad you enjoyed it! 🙂

      • — Jenn on August 1, 2018
      • Reply
  • 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 on July 13, 2018
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  • 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.

    • — Lisa on July 13, 2018
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  • 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.

    • — Diane on July 12, 2018
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  • 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.

    • — kim on July 12, 2018
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  • Just made this for July 4th celebration tomorrow. I could eat the entire bowl now!!

    • — Sandy on July 3, 2018
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  • So many of my friends are either allergic to cilantro or do not like it. Will subbing with parsley ruin the salad

    • — Carol on July 3, 2018
    • Reply
    • Hi Carol, It’s absolutely fine to just omit the cilantro (no parsley necessary) – will still be delish!

      • — Jenn on July 4, 2018
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  • Adored by everyone in our family.
    Easy to make once you get everything and a beautiful salad too. The chipotle really gives it life.

    • — Jane Hedal on July 1, 2018
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  • 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!

    • — Linda on June 29, 2018
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  • 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!

    • — Ruth on June 28, 2018
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  • 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.

    • — Kristine Evans on June 28, 2018
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  • Loved this recipe! all of my guests at my porch party did too.

    • — Weezie Thompson on June 20, 2018
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  • 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

    • — Maxine on June 14, 2018
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    • 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.

      • — Jenn on June 14, 2018
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  • 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.

    • — Fatima Siddiqui on June 4, 2018
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  • 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!!

    • — Lynne Marsh on May 30, 2018
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  • 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.

    • — Allen on May 28, 2018
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  • 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 on May 28, 2018
    • 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!

      • — Jenn on May 28, 2018
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  • I was thinking of adding blackened shrimp to this- thoughts?

    • — Erin on May 23, 2018
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    • I think it would be a delicious addition!

      • — Jenn on May 23, 2018
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  • This salad smells amazing and is delicious. Definitely a keeper!

    • — Barb on May 22, 2018
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  • 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!

    • — Janet on May 11, 2018
    • Reply
    • 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!

      • — Jenn on May 11, 2018
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      • Thank you!

        • — Janet on May 14, 2018
        • Reply
  • 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.

    • — Lauren on May 10, 2018
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  • 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 on May 8, 2018
    • Reply
    • Gloria, So glad you’re enjoying the recipes and that they are helping you to develop confidence in the kitchen! 🙂

      • — Jenn on May 9, 2018
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  • 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 on May 8, 2018
    • 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.

      • — Jenn on May 8, 2018
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  • 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 on May 6, 2018
    • 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!

      • — Jenn on May 6, 2018
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    • I use avocado oil because it’s good for the body, and it works well 😉

      • — Nicole on July 9, 2018
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  • 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.

    • — Donna M on May 6, 2018
    • Reply
    • Glad you enjoyed this Donna and thanks so much for purchasing the cookbook!

      • — Jenn on May 6, 2018
      • Reply
  • 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!

    • — Michael W. on May 4, 2018
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  • 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!).

    • — Beth Berger on May 3, 2018
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  • 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. 🙂

    • — Kristi on May 3, 2018
    • Reply
    • Ha! No judgement ever! Yes canned will work. 🙂

      • — Jenn on May 3, 2018
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      • 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!

        • — Lily on May 10, 2018
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  • Addictive!

    • — Lauren on April 28, 2018
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  • 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.

    • — Janet on April 27, 2018
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  • We love this as a salad or with tortilla chips. Great recipe, one of our favorites. Thanks for sharing!

    • — Natalie on April 11, 2018
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  • The salad was a big hit at our healthy lunch group. Thank you for sharing!

    • — Hector Hernandez on April 3, 2018
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  • 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.

    • — Tanya on March 7, 2018
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  • 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!

    • — Paula on March 1, 2018
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  • Wonderful as a salad and a dip! Great flavor!!

    • — Julie on March 1, 2018
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  • 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!

    • — Tammy Tamayo on March 1, 2018
    • Reply
  • 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!

    • — Barb Cathey on March 1, 2018
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  • 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”.

    • — Donna Gibbons on March 1, 2018
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  • 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.

    • — Heidi on March 1, 2018
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  • 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.

    • — Sharon on March 1, 2018
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  • 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!

    • — Joan Cox on March 1, 2018
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  • 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.

    • — Olga on February 25, 2018
    • Reply
  • 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.

    • — Anna on February 3, 2018
    • Reply
  • 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.

    • — Mark Hess on February 1, 2018
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  • 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.

    • — Teresa on February 1, 2018
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  • 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!

    • — Viv on January 14, 2018
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  • Oh, and I used canned sweet corn as fresh corn is just not in season in the winter!

    • — Asra on January 13, 2018
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    • 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.

      • — Gail on February 23, 2018
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  • OH EM GEE! THIS IS THE BOMB!
    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!

    • — Asra on January 13, 2018
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  • 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!

    • — Karin Landers on January 1, 2018
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  • 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!

    • — Laurie on December 6, 2017
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  • My family loves this salad. We never grow tired of it.

    • — Sheila on December 4, 2017
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  • 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

    • — Sous on December 4, 2017
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  • 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.

    • — Kate Choi on December 2, 2017
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  • Fantastic salad! Soaking the raw onions made a big difference – although I did use a sweet onion instead of a red one.

    • — Sara Gersbach on November 30, 2017
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  • 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.

    • — Amy P on November 30, 2017
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  • If using canned corn, how much should you add?

    • — Maureen on October 28, 2017
    • Reply
    • You’ll need about 1 1/2 cups of corn. Hope you enjoy!

      • — Jenn on October 28, 2017
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  • 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.

      • — Jenn on October 28, 2017
      • Reply
  • This is my cryptonite. Our favourite salad ever!

    • — Michael on October 12, 2017
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  • 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.

    • — Jackie Evans on September 27, 2017
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  • How long is this salad good for once refrigerated? It’s an amazing recipe!

    • — Jessica Harris on September 25, 2017
    • Reply
    • 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).

      • — Jenn on September 25, 2017
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  • Excellent!

    • — Leslie on September 22, 2017
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  • 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 on September 21, 2017
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  • 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!

    • — Brenda on September 19, 2017
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  • This salad is a big hit every time I make it!

    • — JULIE Schraufnagel on September 19, 2017
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  • 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.

    • — Paula on September 18, 2017
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  • 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.

    • — Christine on September 17, 2017
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  • 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.

    • — julia w. on September 15, 2017
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  • This is my go-to summer salad when I have to bring a dish. Delicious! Always have requests for the recipe. So good.

    • — cathy gary on September 14, 2017
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  • I am absolutely addicted to 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!

    • — Mary Maroto on September 14, 2017
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  • 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!

    • — Susan on September 14, 2017
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  • 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!

    • — Claire on September 14, 2017
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  • 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.

    • — Allison on September 13, 2017
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  • 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!!

    • — Canadian Cook on August 29, 2017
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  • 5 stars!!! This dressing is other worldly! Just might give a tip to warn people it’s a tad spicy. Thank you!!!!

    • — Anna on August 26, 2017
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  • 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!

    • — Sandy on August 24, 2017
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  • 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!

    • — Madeline on August 21, 2017
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  • 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?

    • — Patty McKenny on August 21, 2017
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    • Hi Patty, I’m not sure, it shouldn’t be soupy – did you drain the beans?

      • — Jenn on August 22, 2017
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  • 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.

    • — Karen Oshry on August 10, 2017
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  • 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!

    • — Mindy on August 8, 2017
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  • 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!!

    • — Lisette on August 5, 2017
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  • Delicious! Will definitely make again. Thanks for all you delicious recipes, Jenn.

    • — Linda on July 16, 2017
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  • 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!

    • — RJ on July 13, 2017
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  • 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!

      • — Jenn on July 8, 2017
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  • 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!!

    • — Jenny on July 4, 2017
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  • My family does not care for cilantro. Is there anything you can recommend as a substitute?

    • — Randi on July 1, 2017
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    • Hi Randi, Go ahead and just use flat leaf parsley – will still be delish 🙂

      • — Jenn on July 1, 2017
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  • 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.

    • — Nona Muss on July 1, 2017
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  • This salad was tremendous. Thank you for the recipe. The dressing was out of this world. It was totally worth getting fresh corn! Wow!

    • — Jan on July 1, 2017
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  • 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.

    • — Celia Jiral on June 24, 2017
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  • 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!!!

    • — Leah on June 24, 2017
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  • This was so delicious! My daughter added quinoa and we can’t stop eating it! Fabulous!

    • — Loretta Bozza on June 23, 2017
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  • 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!!

    • — Susie on June 23, 2017
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    • Great ideas for making this a meal! Tonight, you know what we are having, yes! Thank you for making a great recipe more versatile.

      • — Linda on June 29, 2017
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  • 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.

    • — Ellie O on June 22, 2017
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  • 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!

    • — Millicent Law on June 22, 2017
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  • 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.

    Excellent

    • — Chandra Q. HInchen on June 22, 2017
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  • 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

    • — Zena Thomas on June 22, 2017
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    • Yes and yes! I’d love to hear how it turns out with the addition of quinoa!

      • — Jenn on June 22, 2017
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  • 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.

    • — Shari Darling on June 22, 2017
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  • 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!

    • — Barb on June 22, 2017
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  • 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

    • — Helene Scott on June 22, 2017
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  • 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!

    • — Martha on June 22, 2017
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  • 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!

    • — Mary on June 22, 2017
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  • Everyone absolutely loved this salad! The dressing is perfect. Due to dietary restrictions I did omit the onions.

    • — Tracey on June 19, 2017
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  • 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… 🙂

    • — Libby on May 18, 2017
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  • 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!

    • — Mary on May 17, 2017
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    • ?

      • — Jenn on May 17, 2017
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  • Love this salad. Added leftover Jicama which added a really nice crisp to the salad! As always, thank you!!!!

    • — Aimee on May 17, 2017
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  • 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!

    • — ann kratofil on May 13, 2017
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  • 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.

    • — Robin Weiner on May 11, 2017
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  • This is so yummy. I love just thinking about making it!

    • — Sandy Carmichael on May 11, 2017
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  • 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?

    • — Timaree on May 11, 2017
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    • Hi Timaree, you could just eliminate the honey or you could use agave nectar in its place. Hope everyone enjoys!

      • — Jenn on May 11, 2017
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      • 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!

        • — Timaree on May 13, 2017
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  • 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!

    • — Gina on May 11, 2017
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  • 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!

    • — Nancy A on May 5, 2017
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  • can you use canned corn

    • — Jamie on May 5, 2017
    • Reply
    • Yes Jamie, canned corn will work here. Enjoy!

      • — Jenn on May 6, 2017
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  • Hi, would the dressing work just as well if I add chopped romaine to make more of a green salad?

    • — Laura on May 4, 2017
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    • 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.

      • — Jenn on May 5, 2017
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      • This is what I do all the time! It is wonderful!

        • — Kathleen on May 5, 2017
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  • Why do you soak the onion in water? The recipe sounds great – I’m definitely going to make this!!!

    • — Heather on May 4, 2017
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    • Hi Heather, soaking them takes the sharp raw onion taste away. (If you’re a raw onion lover, feel free to skip this step.)

      • — Jenn on May 4, 2017
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  • 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:)

    • — Elizabeth on April 28, 2017
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  • 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 on April 28, 2017
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  • 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.

    • — Jennifer on April 27, 2017
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  • 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.

    • — Nicki on April 27, 2017
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    • 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!

      • — ann kratofil on May 4, 2017
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  • Love this salad!!! I followed the recipe as written and it was delicious.

    • — Debra on April 27, 2017
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  • OMGosh!! So awesome and very fresh! A bite of summer all year round!

    • — Lisa on March 28, 2017
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    • I eat it with tortilla chips. It tastes like summer all year round for me because I live in Michigan 😉

      • — Lisa on March 28, 2017
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  • Out of this world salad, it is on my gem list!

    • — linda Andrews on March 9, 2017
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  • This recipe takes corn/black bean salad to another whole level. I will never make it any other way!

    • — Betsy Delfosse on March 2, 2017
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  • 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.

    • — Christine on March 2, 2017
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  • This salad is wonderful I love the combinations of flavors. It’s a keeper for my recipe rotation.

    • — Jane Palmer on March 2, 2017
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  • 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 on February 17, 2017
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  • This is a great salad! I especially love the vinaigrette dressing. One way I have tweaked the recipe is by adding quinoa.

    • — Connie on February 14, 2017
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  • 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.

    • — Patti Richmond on February 14, 2017
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  • Very delicious! I made this after having something similar at an event. Yours is hands down a winner. Thanks

    • — Sammy Pineau on February 14, 2017
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  • This is my favorite go to salad to make and take for groups. Better next day if there is any left.

    • — Ann on February 14, 2017
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  • 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

    • — Linda Harvey on February 12, 2017
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  • I just made this recipe and find it way too sweet. Is there anything I can add now to make it taste less sweet?

    • — Lori on February 4, 2017
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    • 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.

      • — Jenn on February 4, 2017
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  • 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!

    • — Diana on January 25, 2017
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  • 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?!

    • — Deborah Skubi on January 11, 2017
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    • 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!

      • — Jenn on January 12, 2017
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  • 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.

    • — Wendy McArthur on January 11, 2017
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  • 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.

    • — Wendy McArthur on January 11, 2017
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  • Awesome flavour and great colour. We served it with pork belly but it could easily stand alone.

    • — Sally on December 26, 2016
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  • 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

    • — Jeany on December 4, 2016
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  • 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!

    • — Anne on December 1, 2016
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  • 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!

    • — JMartinez on December 1, 2016
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  • 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.

    • — Barbara Macey on December 1, 2016
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  • So delicious. My first recipie. I followed the recipe and it turned out so good.

    • — HHA on December 1, 2016
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  • This would be great for pot luck cookout. Perfect for a large crowd.

    • — Liliana on November 21, 2016
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  • Can this be make with frozen corn.
    Thanks in advance
    Jan

    • — Jan on October 20, 2016
    • Reply
    • Sure Jan, frozen corn will work here!

      • — Jenn on October 21, 2016
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  • 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.

    • — Arielle Troiano on October 8, 2016
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  • This is the most yummy salad with just the right amount of kick in spice.
    It was a hit at our family gathering.

    • — Cindy Mackay on October 6, 2016
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  • 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…

    • — Pam Inglesby on October 6, 2016
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  • 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

    • — Karen on October 6, 2016
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  • 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.

    • — Glinda Lathan on October 6, 2016
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  • 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!

    • — Nicki Howerton on October 6, 2016
    • Reply
  • 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.

    • — susan kurker on October 6, 2016
    • Reply
  • 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.

    • — Connie Kellis on October 6, 2016
    • Reply
  • 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.

    • — Sara Gersbach on October 6, 2016
    • Reply
  • If I want to use frozen corn, do I cook it or just thaw it?

    • — Sandi on September 28, 2016
    • Reply
    • Just thawing it is fine. Enjoy!

      • — Jenn on September 28, 2016
      • Reply
  • 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.

    • — Eric on September 14, 2016
    • Reply
    • 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.

      • — Jenn on September 14, 2016
      • Reply
  • 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!

    • — R on September 5, 2016
    • Reply
  • 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!

    • — Niki on August 1, 2016
    • Reply
  • Hi, I’m wondering if the seeds need to be removed from the chipotle peppers?

    Thank you in advance.

    • — Mai O. on August 1, 2016
    • Reply
    • Hi Mai, you don’t need to remove the seeds (unless you’d like to take down the spiciness a notch :).

      • — Jenn on August 2, 2016
      • Reply
  • 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.

    • — Ruth on July 26, 2016
    • Reply
  • 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.

    • — Kay on July 20, 2016
    • Reply
  • 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?

    • — Carol on July 9, 2016
    • Reply
    • 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.

      • — Jenn on July 9, 2016
      • Reply
      • Thank you! I can’t wait to have this, all the reviews are so great!!

        • — Carol on July 9, 2016
        • Reply
  • Great summer dish – easy and delicious!
    Company pleaser!!!!

    • — Jane on July 7, 2016
    • Reply
  • Made it, loved it, posted it! This salad and dressing is absolutely fabulous! http://www.fransfavs.com/2016/07/black-bean-and-corn-salad-with-chipotle-honey-vinaigrette/

  • Can this be made the day before?

    • — Kathryn Fox on July 1, 2016
    • Reply
    • Definitely! Hope you enjoy.

      • — Jenn on July 1, 2016
      • Reply
  • 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?

    • — Bethel on June 29, 2016
    • Reply
    • Yes Bethel, I’d go with the canola oil. Enjoy!

      • — Jenn on July 1, 2016
      • Reply
      • We use extra virgin olive oil instead of the canola oil. It tastes great!

        • — Christine on September 13, 2016
        • Reply
  • 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!!

    • — Anne on June 20, 2016
    • Reply
  • 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!

    • — Sheryl B on June 13, 2016
    • Reply
  • Phenomenal! This was a hit at our family gathering. The litte that was leftover was even better the next day.

    • — Denise T on June 13, 2016
    • Reply
  • Hi! Love all your recipes. How would I convert this recipe to serve a large party of about 70 people?

    Thanks!

    • — Ro on June 11, 2016
    • Reply
    • Glad you like the recipes Ro! I would suggest multiplying all the ingredients by about 10 or 11– sounds like a project!

      • — Jenn on June 11, 2016
      • Reply
      • Sure is! Lol
        Do you think I could chop the onions with a food processor to save time and tears? 🙂

        • — Ro on June 11, 2016
        • Reply
        • Sure Ro, that would be fine!

          • — Jenn on June 12, 2016
          • Reply
  • 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!

    • — Emily Mullen on June 8, 2016
    • Reply
  • 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!

    • — Di on June 1, 2016
    • Reply
    • Made this again and omitted the extra 2TB of oil. Still excellent! Thanks for the wonderful recipe!

      • — Di on June 17, 2016
      • Reply
  • 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!!

    • — Tilya on May 31, 2016
    • Reply
  • 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?

    • — Mary on May 31, 2016
    • Reply
    • Hi Mary, you can just omit the chipotle peppers from the dressing and you’ll be good to go!

      • — Jenn on May 31, 2016
      • Reply
  • 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.

    Thanks!

    • — Amy on May 30, 2016
    • Reply
    • 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!

      • — Jenn on May 30, 2016
      • Reply
  • Can i use canned corn for this recipe? I have all the ingredients except for fresh or frozen corn and I just really want to try it.

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

      • — Jenn on May 19, 2016
      • Reply
  • This was a great vegetarian recipe and side dish for my spicy cheese enchiladas. However, I omitted the chipotle as I felt they overpowered all the other wonderful flavors. I got tons of compliments. This was by far the best lime slaw recipe I found. Thank you so much!

    • — Jamie on April 28, 2016
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  • The whole family loved this so much!

    • — Julie on April 24, 2016
    • Reply
  • Love this recipe. I’ve been eating it as a dip with tortilla chips. The smoky flavor and hint of heat from the chipotle peppers in Adobe sauce is fabulous. Double the recipe because it won’t last long!

    • — Alice on April 22, 2016
    • Reply
  • I made this amazing salad for Easter. I could not get over all the compliments I received. It was so fresh, tasty, and bursting with flavor. With each bite you could taste all the different ingredients. It was heaven on a plate! Thank goodness there were leftovers (I doubled it) and I was able to enjoy it on my baked potato, as a side dish, as a dip w/ tortillas, and then I mixed it in a green salad. You are a gift, Jenn!

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

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

      • — Jenn on April 15, 2016
      • Reply
    • If you use frozen, try the grilled frozen corn that they sell at Trader Joe’s (while it is still open – sniff, sniff). When I made this dish, I grilled my chicken first and then made it! It was delish!

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

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

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

      • — Jenn on April 15, 2016
      • Reply
  • 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!

    • — Colleen on April 6, 2016
    • Reply
  • This salad is truly amazing. I made extra dressing can you tell me how long it will be ok kept in the fridge?

    Thanks, Lynn

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

      • — Jenn on March 23, 2016
      • Reply
  • WUAWWWWWWWWWWW!!!
    WUAWWWW
    I just made this salad for lunch i swear is the most delicious salad ever!!!! i would keep it forever and I am planning to making i again next week for my birthday 🙂 🙂 i am sure it would be sooooooo successful

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

    • — Melissa on March 3, 2016
    • Reply
  • This has become a family favorite. And it seems, a favorite of guests who’ve tasted it. I often double all the salad ingredients just so we can enjoy it for more than one meal. I debate using a tad less sweetness to save calories, but so far, I’ve decided just to enjoy its perfection! Substituting frozen and canned corn and parsley for the cilantro work well. Sometimes I add more veggies as there is plenty of dressing.

    • — Maret on February 23, 2016
    • Reply
  • Delicious! My husband said he loves a good corn and black bean salad. Well this recipe sure delivered the taste and the color of the vegetables amazing… Thanks for sharing.

    • — JG on February 22, 2016
    • Reply
  • I live in the UK and only have Chipolote paste – how many teaspoons do I use instead of the 2 peppers

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

      • — Jenn on February 20, 2016
      • Reply
  • Yum!! My family LOVED this salad. It is so versatile. We used it as a salsa with chips, on tacos and even a rice bowl. You just can’t go wrong. I’ve already made it twice this week. Thanks for sharing :).

    • — Trish on February 5, 2016
    • Reply
  • Love this salad! I am making it soon for a friend who does not care for black beans….what type of bean would you suggest as a substitution?

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

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

    Thanks in advance!
    Happy New Years!

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

      • — Jenn on December 29, 2015
      • Reply
  • I LOVE LOVE LOVE this salad. I’ve made it at least 10 times and it’s my go-to bring a side dish dish. It’s just perfect!

    • — Beth Lowe on December 10, 2015
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  • I have never had chipotle peppers in adobo sauce before making this recipe, and it has such wonderful flavour! Very spicy though, I only used 1 pepper instead of 2 and that was a good amount of spice for me. I love this salad; It is fresh, delicious, and the dressing is amazing. Thanks Jenn for another great recipe!

    • — Jennifer on December 2, 2015
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  • This is AWESOME! Definitely soak the onions, it allows them to add crunch and flavor without being overpowering. So yummy.

    • — Erin in MI on November 24, 2015
    • Reply
  • This is by far my favorite recipe of all time. It is the most requested by my family whenever they come to visit. Try it and you won’t be sorry. Such a hit!!

    • — Nicki H on November 11, 2015
    • Reply
  • Oh dear god! Did you mean just 2 chipotle peppers in adobo sauce or two cans? Your directions for that are very unclear and I added an entire large can. The whole thing was ruined. It tasted like liquid fire, awful!!! All of those ingredients wasted.

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

      • — Jenn on October 30, 2015
      • Reply
  • This is one of my favorite recipes of all time, and I serve it whenever I’m having people over for dinner or about once a month for the usual family dinner. I find it’s perfect with Mexican or just as any side. Try it and I guarantee it will be a hit!

    • — Nicki H on October 29, 2015
    • Reply
  • Delicious. I sometimes will add grilled chicken or even cooked and cooled quinoa. It just gets better the day after and is nice to bring as a packed lunch. One of my favourite “go to” recipes for sure. Thanks for all your amazing recipes Jen

    • — Colleen on October 29, 2015
    • Reply
  • Truly addictive, never any leftovers!

    • — Lindsay on October 29, 2015
    • Reply
  • My oh My!!!! This salad is absolutely amazing – would not change a thing – perfect just the way it is!! Thank you Jenn!

    • — Tamera Gjesdal on October 28, 2015
    • Reply
  • Whenever I make this and bring it to a party or serve it at one of my own I get rave reviews. It’s highly addictive!!!!

    • — sheila on September 12, 2015
    • Reply
  • Can I give it 10 stars??? Oh my goodness, my family and I gobbled this up! I made this salad and let it chill overnight as suggested – definitely the way to go. SOO perfect for a hot day!

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

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

      • — Jenn on September 10, 2015
      • Reply
  • We love this recipe and eat it as a main dish. Sometimes I double the dressing ingredients (before adding the lime and vinegar), then marinate 1-1.5 lbs of chicken tenders in half the dressing for about 24 hours (I then finish making the dressing, dress the salad, and let it sit overnight). The next night, I throw the marinated chicken on the grill and serve it on top of the salad–delicious.

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

    • — Erika on September 9, 2015
    • Reply
  • I absolutely love this recipe, and make a big bowl of this to take in to work on a night shift. It’s filling and refreshing but does slow you down like eating bread ect.
    I use Chipotle paste as this seems to be the only choice in the UK.
    Thanks.

    • — Mark on September 8, 2015
    • Reply
  • Omg this is so delicious! I’m not a fan of bean salads, but wanted to make a vegetarian friendly side dish for a friend. It had the perfect amount of spice for anyone wondering about the chipotle peppers. Heck I may add more next time! I made it along with tostadas, rice, and guac. Simply wonderful!

    • — Yvonne on September 5, 2015
    • Reply
  • This salad was delicious. My family likes it plain or added as a topping on chicken burgers or fish tacos. Thanks for another great recipe!

    • — Cindy Thomasson on August 31, 2015
    • Reply
  • I just found this site in late July, and I think I have made this recipe at least 10 times. Obviously, we love it! That says a lot, because my husband is an adament bean hater, but the combination of other ingredients and the amazing dressing just makes it work! When you open the can of chipotles, it helps to put the leftover chilis in sandwich baggies (two to a bag) and freeze them for later use. Also, cucumber has been an excellent addition. Thanks!

    • — Lena Wessel on August 28, 2015
    • Reply
  • Tried this without the red onions (not an onion fan) & with half the chipotle & it was still tasty. Got my 2yr old nephew to eat it & that’s not an easy feat!

    • — Jenifer on August 28, 2015
    • Reply
  • I love this recipe, and so does everyone I serve it to! I follow the recipe as written except that I prefer to sauté the fresh corn kernels in a tiny bit of butter just for a few minutes instead of boiling the corn cobs. It is easy to make this too hot, so I find it is best to add the chipotle peppers gradually and taste as you go. This dish is great with any grilled meats or fish. Another great make ahead dish!

    • — Sylvia on August 27, 2015
    • Reply
  • This was so good, but cut back on sweetners. We thought it was better less sweet. It kept us full longer. Our guests liked the salad and there was none left!

    • — Suzy on August 27, 2015
    • Reply
  • Love this recipe! I have made it 3 times this summer and it’s always a hit. I usually make 3 to 4 recipes at a time to feed large crowds. I have made it using uncooked fresh corn off the cob or frozen white corn and it’s delicious with either. We like eating it with tortillas chips the best. Thank you for sharing this recipe.

    • — Kelly on August 27, 2015
    • Reply
  • I made this salad for a girls day on a Duffy boat cruising Newport Beach Harbor. It was fabulous with Trader Joe’s Sweet Potato tortilla chips. You can’t go wrong making this salad.

    • — Melinda Day on August 27, 2015
    • Reply
  • This had been a big hit at every carry-in I’ve taken it to. I’m always asked for the recipe.

    • — Sandy on August 27, 2015
    • Reply
  • We have made both this dish and the original lime vinaigrette salad many times, and they both are very pleasing dishes. I have served this dish on its own as a light meal, with a dollop of sour cream and a light sprinkling of cheese, and often with tortilla shells. If I had to pick which version of the recipe I like more, I would choose this one only because it reminds me so much of Chipotle. Very good, and definitely a recipe to hang on to. 🙂

    • — Mitchell on August 27, 2015
    • Reply
  • Excellent recipe. One of our family favourites. Because our young son loves it, we omit the chipolte peppers but it’s still delicious! Thank you Jennifer!

    • — Patricia on August 27, 2015
    • Reply
  • This salad is a staple in our house in summer time. We love the chiplote dressing. Sometimes I change up the dressing. I use olive oil, garlic, lime juice, cilantro, salt flakes and fresh ground pepper.
    Either way my family loves it.

    • — Betty Ann G on August 27, 2015
    • Reply
  • With so many corn and black bean salads out there, you know that everyone is onto something good. But having made at least three other recipes over the years, I can say that this is our family’s favorite. The only addition I made is the addition of edamame beans – we all love those. Highly recommend this salad! and farm stand corn would really take it to the next level!

    • — Lindsay on August 27, 2015
    • Reply
  • I’ve brought this salad to many pot luck dinners and always get asked for the recipe. Great taste, colourful dish and can be made in advance. A favourite in our house.

    • — Gail on August 27, 2015
    • Reply
  • This salad is unbelievable! The dressing is one of the best I’ve ever had and I often make it alone for my daily veggie salads. Because of the small size of the ingredients it can also be served as a salsa for tortilla chips. Thanks for the great recipe!

    • — BG3 on August 27, 2015
    • Reply
  • Have made this three times since seeing it and my husband has already asked when I will be making it again!!!! We love it and the dressing is outstanding.
    Thanks for another winning recipe.

    • — Jean Casey on August 27, 2015
    • Reply
  • I made this as written & it was perfect. We served it for lunch at the beach with shrimp on the side. I often keep it on hand for a light lunch.

    • — Shannon. Roley on August 27, 2015
    • Reply
  • I see this is a popular dish–lots of great reviews. My family loves it also! I have added sautéed zucchini or yellow squash to the dish and we like that also. Great dressing! Thanks.

    • — Gay on August 27, 2015
    • Reply
  • The Black Bean & Corn Salad with Chipotle-Honey Vinaigrette is our favorite side dish with any Mexican themed meal. It is easy to make and VERY tasty! I like to make this salad for tacos. Instead of making all the side dishes separately, I just season some meat, warm up tortillas, and use this salad. Thanks Jenn!

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

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

    • — Amy on August 27, 2015
    • Reply
  • VERY GOOD. I had skipped over this recipe a few times because the ingredient list seemed long and I am lazy but in reality it took me probably 10-15 minutes total to make. The hardest part was letting it get cold in the fridge. I added some chicken and sour cream to my husbands portion and he was super happy. Will definitely make this on the regular!!!!!

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

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

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

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

      • — Jenn on August 26, 2015
      • Reply
  • Question: How long does the dressing last? I always have some left over but unsure if it’s good in the fridge for a week or so or more. Thank you.

    • — J on August 23, 2015
    • Reply
    • It keeps for about a week 🙂

      • — Jenn on August 23, 2015
      • Reply
      • Thank you!! All of the salad and accompanying dressing recipe that we have tried so far have been crave-worthy!

        • — J on August 23, 2015
        • Reply
  • This recipe has outstanding depth of flavor. I have served this as a side salad and also as a dip with chips.

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

    Easy to make and delicious.

    • — Mike S. on August 20, 2015
    • Reply
  • I made this salad for a bbq pot-luck and it was a hit! We added the avocado at the last minute which added a fresh and creamy texture. 🙂

    • — Jennifer R. on August 20, 2015
    • Reply
  • I used roasted garlic for the dressing and had enough left over to put in with the rest of the salad ingredients!! AMAZING.

    • — Christina on August 18, 2015
    • Reply
  • Absolutely wonderful! Beautiful colors. Kids and adults alike said it was delicious.

    • — DonnaB on August 9, 2015
    • Reply
  • This salad is just so delicious. It is very forgiving and easy to throw together with substitutions. I usually make a double or triple portion when I get fresh corn. I only had one can of black beans so I added some pink beans too. Still looked visually appealing and tasted great. I use less honey and less oil ( used avocado oil). Those chipotles in adobo really are a great secret ingredient. They punch up the flavor significantly. Thanks for another foolproof recipe!

    • — Claire on August 7, 2015
    • Reply
  • I’ve made this salad on several occasions and it is a universal hit! Everybody loves the colorful array of vegetables and the sauce adds a great kick – even my friends’ toddlers were fans. Thanks for such a delicious addition to our summer table.

    • — Cynthia on August 1, 2015
    • Reply
  • This was a huge hit!! Only used one chipotle pepper (instead of two) and this was the right heat level for us (who don’t care for super spicy) but still had a nice kick. Everyone wanted the recipe!

    • — Beth on July 30, 2015
    • Reply
  • Found this recipe a couple of weeks ago and already made it four times (in batches of two to four servings, so I ate it A LOT! :-D)

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

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

    • — Tessa on July 30, 2015
    • Reply
  • I try to avoid beginning every review on this site with WOW, but another wow. I have long been hoping I might reproduce the taste of the chipotle salad at home.

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

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

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

    Thanks for your help

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

      • — Ashley on July 21, 2015
      • Reply
      • Yes, I think that would work fine 🙂

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

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

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

      • — Jenn on July 21, 2015
      • Reply
  • I made this recipe for the first time today and can not get enough of it! Simply delicious, so flavorful with the perfect amount of heat. I can’t wait to make it for company. My mouth is watering just thinking about it. Thank you for sharing your amazing recipies!

    • — Jackie Tarnowski on July 19, 2015
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  • Just made this salad for the second time! I’m totally sold on this being a great addition for bbqs!

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

    We will enjoy the leftover salad with grilled hamburgers

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

    • — Lynda on July 18, 2015
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  • This salad is absolutely delicious!

    • — sevey on July 16, 2015
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  • I’ve made this bean salad 3 times since I saw it a month ago & it’s one of our all time favourite salads!! Delicious!

    • — Annie on July 7, 2015
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  • Wow! It takes a lot for me to write a review, but I have to say, this is one of the best side dishes I’ve ever made. It’s also quite easy to make. The sauce is the perfect combination of sweet and spicy and the combination of black beans, fresh corn, red pepper and avocado makes this recipe a taste sensation! The chipotle is a bit spicy, so for the first time, you might want to go a bit lighter and add more to taste. I think I’ll try 1 1/2 chipotle’s next time, but the flavor was still unbeatable. You’ll love this recipe!!!

    • — Deb in Colorado on July 7, 2015
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  • I brought this to a potluck while camping with a group. The container was practically licked clean! The fresh corn makes it so amazing. I followed the recipe as directed (I used less dress thinking it might be too spicy for kids, but I will use the full amount next time).

    • — Liz on July 4, 2015
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    • “less dressing”, not “less dress” 🙂

      • — Liz on July 4, 2015
      • Reply
  • I too think this recipe is wonderful. I added red onion but otherwise followed the recipe exactly. I can’t say what makes this recipe so much better than similar ones, but it’s my favorite by far –and I have tried many. Also, I found that if I added a bit more lime juice the avocado stayed good in the refrigerator for a day or two.

    • — Lisa on June 25, 2015
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  • This was fantastic. My 3 teenagers, 2 of their friends, my husband & I all ate it right up. So fresh tasting and very appealing to the eye. My guys love spice, so I’ll probably up the chipotles in the next batch, however it really is perfect as is for a potluck with varying tastes. Thanks, yet again, Jenn!

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

    Thanks.

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

      • — Jenn on June 22, 2015
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    • I used Trader Joe’s organic super sweet cut corn but I bet their frozen roasted corn would be good too. If you don’t have Trader Joe’s, a lot of regular stores have frozen super sweet corn on the cob or in a bag. I’m sure regular frozen corn would work too but I just know that of the 10 times I have made this, I had to use frozen twice and the super sweet was perfect. This recipe is so good in the first place that I think it would take a lot of effort to mess it up just because a vegetable wasn’t fresh from the farm truck. Next time I have the grill going though, I am going to grill some corn for the express purpose of cutting it off and storing it for this recipe.

      • — Mokumegane on July 7, 2015
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  • Hi Jenn

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

    • — Tonya on June 21, 2015
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  • This recipe is way too hot for my taste. Next time I’ll only use 1 chippotle pepper and see how that works and adjust from there.

    • — Janet T on June 20, 2015
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  • This recipe is delicious! I served it with the Grilled Shrimp Tacos with Avocado Salsa. A little time consuming but both are great recipes which I know I will be making again.

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

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

    Thanks Jenn!!!

    Louise R

    • — Louise R on June 9, 2015
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  • Made this for my Aunt and cousin while visiting. We all really liked it. My cousin thought it would be good in a wrap. I concur!

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

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

      • — Jenn on June 5, 2015
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  • Love it! I add mango and a bit of quinoa

    • — heidi on May 30, 2015
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  • I made this recipe today and thoroughly enjoyed it! I omitted the Cilantro, but otherwise followed the recipe to the letter.

    • — Chuck on May 27, 2015
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  • I have cooked many recipes from books or the internet for 30 years and this is one of the few I can say turns out correct every single time if you follow the directions. I am good at following directions but some recipes just need a lot of tweaking. But if you’re in a hurry and/or are a novice cook who doesn’t know how to do so intuitively, you really don’t even have to season to taste throughout this process. That 1/4 t salt and 2 T lime, 2 peppers, etc.. is absolutely true.

    • — Mokumegane on May 24, 2015
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  • Hi Jenn:

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

    Thanks!

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

      • — Jenn on May 18, 2015
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      • Thank you!!

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

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

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

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

      • — Jenn on May 18, 2015
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  • I’ve just made this for the second time, and it instantly became a 5-star favorite with us! Because I know I’ll make it often, I have dehydrated the leftover chipotle chilis in adobo for future use. (They’d get lost in my freezer.) I use dehydrated beans so have to soak those anyway, and I just add the chilis to the soak. This is a fantastic recipe, so thank you loads! Please do subscribe me to a newsletter!

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

    • — Danielle on May 16, 2015
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  • this is unbelievably good – can’t wait to make it again!

    • — Cathy on May 14, 2015
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  • 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.

    • — Jamie on May 10, 2015
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  • Can this recipe be frozen even after the avocado is added?

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

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

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

      • — Jenn on May 4, 2015
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  • This was a terrific recipe and it didn’t taste like all the other corn/bean salads. I like the unique recipes on this site

    • — Monica on April 28, 2015
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  • Made this for a potluck, doubling the recipe. Bowl was emptied quickly. Only substitution was to use chipotle salsa instead of whole peppers as my store didn’t have any in stock. Still tasted great! May grill corn next time as a previous reviewer suggested. Great bean salad!

    • — Jen on April 11, 2015
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  • Fantastic recipe especially the dressing! The salad us excellent as is or if you want it more hearty I added chicken for my husband. Also I am always looking to add more greens to my diet. I took chopped kale that is fairly fine from my cuisinart and then added that to the salad. Delicious! Thank you for another fabulous recipe!

    • — Karen on April 8, 2015
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  • I made this for a work party, and it was a HIT! Everyone is asking for the recipe. I told them all about your website, and all the great recipes you have to share. Thank you for sharing your passion.

    • — Ashlee on March 31, 2015
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  • This has become a staple dish I bring to parties. We LOVE this. Recipe is perfect as is. I add bake seasoned white fish and shred it to make fish tacos. It can be used as a dip or extra topping on burritos or on a salad. Very versatile and addicting.

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

    • — katelyn k. on March 27, 2015
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  • beautiful vegetarian salad and easy to put together right at the table!

    • — sharon heisler on March 26, 2015
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  • 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.

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

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

      • — Jenn on March 19, 2015
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  • I love this salad. I make it often.

    • — Lorna on March 19, 2015
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    • This is a go to recipe for parties! Everyone has asked for the recipe and I must have shared it with 20+ people thus far! I serve it on a bed of arugula for a pretty presentation with corn chips on the side

      • — Lisa on March 19, 2015
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    • This salad was delicious and easy to prepare. My daughter isn’t a fan of avocado but this looked so good she tried some.
      And took home leftovers.

      • — chrys Rennie on March 22, 2015
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  • I made this tonight. It is very fresh tasting and delicious! I was out of shallots, so I substituted green onion for the shallots. We made it dinner by adding this to mixed greens with sliced chicken and sprinkled feta on top. For the kids, we added this to cheese quesadillas. Thank you for this great and very versatile recipe… we will be adding this to our rotation!

    • — Elaine on February 19, 2015
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  • This salad was a real hit at the dinner party I went to.looking forward to making it again.

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

    • — Angel on February 5, 2015
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  • Spectacular! Also great served as an appy with tortilla chips.

    • — Lnda on December 29, 2014
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  • This salad is exceptional. The meld of flavors is perfect, and the chipotle dressing adds a kick that is often missing in salads. Thanks so much for the recipe!

    • — Nancy on December 6, 2014
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  • I made these for Thanksgiving for my vegetarian daughter in law and she loved them! She took all the leftovers of this and your Quinoa salad home with her.

    • — Donna on December 4, 2014
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  • Love this! Sometimes I’ll leave out the avacado and add some left over rotissere chicken and pack it for lunch. It travels and stores great.

    • — Victoria on December 3, 2014
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  • This is such a gorgeous yet simple salad and has helped me to understand what flavours work well together

    • — Ruth on December 3, 2014
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  • I’m a big fan of Chipotle and black beans so I had to try this! I am a new cook and I don’t try complicated stuff nor stuff that isn’t relatively healthy. This recipe meets both those requirements! We had two deck parties with over 30 guests each and guests loved it! One guest ended up in my study printing out the recipe for others from my desktop computer! This is a “lick-the-bowl” type of recipe.

    • — Carol on December 3, 2014
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  • I made the Black Bean & Corn Salad with Chipotle-Honey Vinaigrette as an appetizer during our Thanksgiving holiday, and it got RAVE reviews. I made extra Chipotle-Honey Vinaigrette dressing to serve over our usual salads, and it was the most popular dressing request during the long weekend! Everyone asked for the recipe! The ingredients are readily available, and the whole salad is quickly assembled. Also, it works great with canned corn when fresh corn isn’t available. (And it definitely tastes like a Chipotle knock-off!)

    • — Linda Peck on December 3, 2014
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  • Love this salad and serve it almost every time we have company for dinner. The flavors are perfect and are a good addition to most meals.

    • — Nicki on December 3, 2014
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  • This is absolutely one of my favorite recipes. The vinaigrette makes it, in my opinion. However, definitely test it as you mix; add in the adobo peppers incrementally. I personally love spice, so I added plenty of adobo, but if you’re not a fan, you can add in as little as you want. That is the only comment I have about this fabulous recipe – it keeps for a while in the fridge & I add it on top of lettuce for a spin on a salad. Yum!!!

    • — Meghan Foley on December 3, 2014
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  • Very simple, yet elegant dish! I first made this as a vegetarian side dish for a BBQ party, but quickly subbed it out for a quick veggie weeknight meal this summer. This crispness of the corn balances well against the creaminess of the avocado and the spiciness of the chipotle pepper.

    • — Adam S on December 3, 2014
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  • This is so good! My husband loved it and he’s not a bean fan. I’ll definitely make it again – as directed!

    Thanks,
    Maggie

    • — Maggie on October 10, 2014
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  • really fantastic recipe Made it exactly the way it was written and it’s a sure hit

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

    • — Cm on September 27, 2014
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  • Easy to make. Loved the infusion of the smokey chipolte peppers along with the other ingrredients.

    • — Annette on September 2, 2014
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  • 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!

      • — Jenn on September 7, 2014
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  • I can’t get enough of this salad! I’ve made it 4 times now, and everyone who tries it want’s the recipe. Thanks!!

    • — Adam Jackson on August 26, 2014
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  • Hi Jen, Just made this incredibly delicious salad for the second time. This time I doubled it{to make sure there was enough for seconds!!} but somehow it turned out way too spicy.Can you help me tone it down somehow? My guests are coming tomorrow and I’d still like to serve it.
    Thanks again!!

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

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

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

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

      • — Susan on October 21, 2014
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  • So delicious! I made this for a staff bbq and had to sit in the other room to prevent myself from eating it before anyone else had the chance. I doubled the recipe (except used 8 ears of corn) and added cherry tomatoes. I can’t wait to make it again!

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

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

      • — Jenn on August 17, 2014
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  • Holy cow is this salad awesome! I made it for game night and it disappeared quickly. My only deviation was adding a 3rd ear of corn, and I think I probably only used one chile. I use chiles in adobo sauce frequently, and when I open a can I dice the chiles and put them in ice cube trays with an equal portion of the sauce and freeze, that way I can just pop one into a recipe and I can make a can last a long time.

    • — cma on August 8, 2014
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  • I love this salad. However, I used less honey, not sure I like sweet and spicy. I noticed that you use honey in other dressings as well, is this just a personal preference?

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

      • — Jenn on August 5, 2014
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  • I made this amazing salad twice now, and both times my guests could not stop talking about it! I am just beginning to try my hand at cooking, so this is a real confidence booster for me. The fresh “off the cob” corn in this dish is the first thing that got everyone’s attention. “Did you cut this corn off the cob!!!!!” Definitely make this for company if you want to blow people away! Thanks, Jennifer

    • — Lorna on August 4, 2014
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  • Such flavor! I just made this for the first time and had to comment on what a find this recipe (and website) is. Healthful and positively bursting with deliciousness! This will be on my regular summer rotation. Thanks, Jenn!

    • — Janine Honey on July 30, 2014
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  • I made this recipe last night and gave some to my friend. I absolutely loved it and couldn’t stop eating. My friend and her family also loved and asked me for the recipe. I loved the flavor. Definitely a keeper 🙂

    • — saroja on July 25, 2014
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  • 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 on July 23, 2014
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  • I thought it tastes great. I did not put as much onions in the recipe because I am not a fan of it. I also used one chipotle since I cannot handle hot stuff. The leftovers was used on top of a salad the next day. Loved it.

    • — a graham on July 22, 2014
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  • This recipe is FANTASTIC!

    • — Bobby on July 22, 2014
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  • I’ve made this twice, and will continue to make it as it’s fabulous! Next time I’m going to add diced Jicama for even more crunch! Love this recipe!

    • — Trisha on July 20, 2014
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  • This is my first time to ever review a recipe. I made this today for a family gathering and everyone loved it. I did add some sliced grape tomatoes and before adding the chipotle peppers, I removed the seeds, as they add extra heat. I learned a really easy way to cook corn on the cob. Put one ear in the microwave, husk and all, cook on high for 4 minutes. After removing it from the microwave, cut off the end, the one that was attached to the corn stalk. Then squeeze it from the opposite it, work with it, and the corn will slide right out! Clean and can be and deliciously sweet!! It worked great! And putting the red onion in a water bath, while you prepare the rest of the salad, really did help to cut the overwhelming power of the onion. Loved the salad and will be making it for other get togethers. Thanks!

    • — Cheryl on July 20, 2014
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  • Well, I went ahead and made the other vinaigrette just because I had the ingredients and wanted to put it all together. Planning on serving it for dinner guests tomorrow night. My husband and daughter came in from a hike and put their spoons in the bowl and LOVED it!!! It was not too bland…I may have added one chipotle pepper too many but it has a real kick and so much flavor!! Plus, I have a bottle of it to use for something else!!! Thank you, Jenn. Tomorrow I try the Thai Crunch Salad w/Peanut Dressing to complete the meal!!!

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

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

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

      • — Jenn on July 18, 2014
      • Reply
  • I had a BBQ with a few guest. I wanted something besides the usual coleslaw and potato salad. I made the corn/bean salad and it was a hit especially with my vegetarian friends including me. Love the protein aspect. Will make again.

    • — Tamyla on July 18, 2014
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  • I can see why this is your most popular recipe! I made this for my boyfriend and he LOVED it. He took one bite and was blown away. He even called it “restaurant quality” and suggested I send the recipe to his mom, one of the best cooks that I know. I will definitely be making it again! I can’t wait to try more of your recipes!

    • — Blair on July 18, 2014
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  • This was the first recipe that I tried from this site. The success of which, swayed me to try others on here.

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

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

    • — Jason G on July 17, 2014
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  • Great salad, very tasty. Would be great served with grilled chicken, shrimp or beef – or even cheese quesadillas.

    • — Janet on July 17, 2014
    • Reply
  • Just made this with my daughter-in-law and we followed the recipe as stated. What a great keeper this is!

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

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

      https://www.onceuponachef.com/recipes/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html

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

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

        • — RuthAnn on July 18, 2014
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  • I love the taste of chipotle peppers in adobo sauce and I appreciate your use of this yummy ingredient in many of your recipes! I have made a version of this recipe before but this one has become my favorite by far! I made this with the Chipotle chicken quesadillas-also 5 star! My husband ant three teen boys were amazed!

    • — Shawn on July 17, 2014
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  • Best summer salad for dinner party, picnic, and family get to together. It holds up well and tastes great the second day.

    • — Lisa Haag on July 17, 2014
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  • We made this and it was AWESOME! I would add a little more lime juice to kick it up a notch. We used it in rollups with Mexican beans and added some peppers for a little heat. . .wonderful meal!

    • — Linda Roberson on July 17, 2014
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  • Wow! I made this for a party I had over the weekend to go with grilled fish and steak soft shell tacos. I love all of the ingredients individually except chipolte peppers, but together, it just works. A little kick, but sweet at the same time. We had the leftovers again tonight over grilled chicken. It can absolutely be a side dish, but will jazz up anything grilled in an instant! Such a detailed recepie, I followed it to the letter. So glad I found this recipie – a new summer staple!!!!

    • — Cassandra on July 15, 2014
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  • Fantastic! A huge hit in my house! I loved the level of heat and all the flavours! I served it over fresh lettuce from my garden, BBQ’d chilli rubbed chicken, and drizzled lime infused sour cream over top. I can’t wait to make it again!

    • — Lauren on July 15, 2014
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  • This was absolutely delicious. I’ve been looking for this type of recipe for years. I always remembered my friends’ mother would bring something similar to this with the bits of corn in a dip salad at our barbecues every summer. A recent newlywed, I’m always trying to find ways to surprise my wife with fun and simple recipes that we both can enjoy. If there are any recipes similar to this particular one, please send them my way. I’ve become a fan of yours instantly. Thanks Jenn!

    • — Sal on July 13, 2014
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  • Just made Thai Crunch Salad and Black Bean & Corn Salad. My husband and I loved both of them. So happy to add these to my recipes that I will use often. I added chicken to both of them for more protein. Please keep these delicious recipes coming!

    • — maureen siegel on July 13, 2014
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  • Really enjoy but changed into a dip ….we added a extra spin by grilling corn & a extra avocado & served with black chips. We all agreed it reminded of the corn salsa @ Chipotle . Can’t wait to make it again !

    • — Carrie Burkholder ( Arizona ) on July 12, 2014
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  • 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.

    • — Angela on July 12, 2014
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  • OMGreatness!! I made this salad for my husband and I for dinner the other night. Word cannot describe the flavor of the smoked peppers or the creaminess of the avacado. We had enough left over the second night so we grilled chicken breasts on the grill and served it with the salad. Awesomeness!! Cannot wait to serve this one to friends and family.

    • — Malinda on July 12, 2014
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  • 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!

    • — Adrian on July 11, 2014
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  • This salad is really great, and I’m giving it five stars. The only thing I’d note is that I really don’t think it requires nearly as much oil as the recipe requests. In the future, I plan to cut the oil in half, use 3/4 of the amount of recommended honey, double the cilantro, and add 1.5 times the avocado. ALSO: the salad was better the next day, and my avocado didn’t brown.

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

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

      • — Jenn on July 11, 2014
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  • We loved this recipe! It was a big hit at the 4th of July cookout. We liked the leftovers even more so I would suggest making it the night before as the recipe suggested (which I did not do). I also added an additional avocado but that was just personal preference.

    • — Lauren on July 10, 2014
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  • Tried this recipe last weekend at the cottage. It was a big hit. A little on the spicy side so next time I would cut the chipolte peppers to one.

    • — Patty on July 10, 2014
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  • Amazing!!! I’m not normally one to like onions but this salad was delicious! Thanks so much for the recipe!!!

    • — Anika V on July 10, 2014
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  • I made this today, and although it required many dishes and took far more than 30 minutes, the flavor was delicious. I would definitely make it again! Great recipe and a big hit!

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

    • — Cathy Hewton on July 10, 2014
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  • I grilled the corn on the cob before making this and it really gave it a good smokey flavor. It was great leftover too. Definitely a summer staple!

    • — Amanda S. on July 10, 2014
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  • This is absolutely the best ever. i’ve made it several times now. I tried it once with canned corn and it was just as good. Never any left over.

    • — Lisa Mullen on July 10, 2014
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  • omg! I tried this for my beach picnic is it was sooo delish! So easy to make and so refreshing with the lime and avocado..loved it. I would not change anything it was perfect…

    • — maria L on July 10, 2014
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  • This salad was a huge hit at our neighborhood potluck. I was asked for the recipe many times and will definitely be making it again and again. Thank you!

    • — Lindsey on July 10, 2014
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  • I was so looking forward to this but it did not go over well here at all.

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

    We LOVED the Thai crunch salad though!

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

    • — Carol James on July 9, 2014
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  • Made this one again over the long weekend. Made the dressing a bit spicier this time (our preference) and used the leftover dressing as a drizzle on some carnitas soft tacos. YUM!

    • — Cristina on July 9, 2014
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  • I loved this! I increased the cilantro and lime juice, added zest of one lime and about 3/4 cup of diced jicama. This recipe will make it to the table all summer long. Thank you for sharing it!

    • — Renee B on July 9, 2014
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  • Delicious recipe! We were having company over and I thought this would be a perfect dinner to serve on a hot summer night. I roasted the corn and added cooked lobster on top. The lobster flavor didn’t stand out but it added another great texture/color.

    • — Sam on July 9, 2014
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  • I made this dish tonight, along with Chicken Enchiladas with Tomatillo Sauce and Mexican Rice Pilaf. The spices and flavors are on the spot. The whole family loved it.

    • — Suzan on July 8, 2014
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  • My mom and I made this for lunch yesterday–so good! We added romaine lettuce and some grilled chicken because we had it on hand (and to stretch the yumminess because my brothers were coming home for lunch) and it was excellent.

    We will be making this again very soon!

    • — Kathleen on July 8, 2014
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  • This salad is delicious. I am a cilantro fan and love how you compose it all ahead of time and chill. then add avocado before serving. I like it over room temp quinoa as a light meat free summer meal. The dressing is great on the quinoa too.

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

    • — Monique on July 7, 2014
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  • I read this recipe and had to try it. All of my favorite ingredients in one salad. I bought the ingredients this morning. It is in the fridge chilling now. From the spoonfuls that i shoved into my mouth while i was preparing it I can say it is perfection. I am anxiously awaiting dinner when i will cut up my avocado and devour this salad. Thank you Jenn. I am an instant fan.

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

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

      • — Joy on July 7, 2014
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  • This salad looks delicious. I’m eager to make it, but I have a few questions. Can canned corn be a substitute for the two ears of corn? And, I do not like my food hot and spicy at all. Is there away I can achieve the same flavor without the heat?

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

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

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

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

        • — Jenn on July 8, 2014
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  • Delicious! Love your blog, thank you!

    • — Laura on July 6, 2014
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  • DELISH! Lovin your recipes Jenn!

    • — Kerrie on July 3, 2014
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  • I have made this again tonight. I love the dressing. I have been using it on my regular salad also. Will not be buying dressing for awhile.
    This last me and my hubby for some days. I serve it over lettuce. This really could be warmup and served on top of rice. I have not cooked it that way yet but I will.
    With my salad dressing already made up it was a breeze to make salad.

    • — Betty on July 3, 2014
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  • Fabulous recipe….can’t wait to serve it to company next week!

    • — Sian Sime on July 3, 2014
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  • This was amazing! I tasted it when I first made it, and it did taste very “fresh”. After it sat for several hours, it had a totally different, delicious flavor. I think it could be eaten either way. We had company for dinner last night and everyone raved about it. Thanks for another great recipe, Jenn!

    • — Jessica Ford on July 3, 2014
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  • Excellent recipe. Easy to make and such a good dressing!

    • — Cathie on July 2, 2014
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  • I made this salad for my family over the weekend. I doubled the recipe, because we’re a big group. Everyone raved about it, and the little bits that were left over the next day were scooped up with corn chips.

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

    • — Kate in Jax on July 2, 2014
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  • This salad is by far the best i have tried. I brought this to three different parties the past one month, got many compliments. many friends asked me for recipe. And my husband just could not have enough of this. So rich in flavor and so many layers of different taste! Will have to make this again this weekend!

    • — Yan on July 2, 2014
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  • Such a wonderful refreshing salad. We loved it as is. The red onions give it the perfect crunch, will definitely be making it again.

    • — John O on July 2, 2014
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  • It was wonderful and a refreshing salad

    • — Melinda willey on June 27, 2014
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  • Loved this salad!! I do not like spicy food, so I didn’t add the chipotle peppers, but did add a tablespoon of the adobe sauce. just right for me.

    • — Catherine on June 27, 2014
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  • Loved it…..Love the sauce. First time I had the adobe sauce. I will be making that really soon again….My hubby loves it too however he does not like spicy dressing. So I had to put to the side for me and glad he can not eat it. It is more for me.

    • — Betty on June 26, 2014
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  • Awesome recipe. Saw this on Sunday and made it that night. Everyone absolutely loved it!!! Comments that night included “must do this again!” Thanks Jenn

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

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

      • — Jenn on June 24, 2014
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  • Absolutely loved this salad, but it was SO spicy. Do you put the whole can of peppers in? It says there are 2 peppers in the can with sauce, which is what the recipe calls for.

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

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

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

      • — Jenn on June 23, 2014
      • Reply
  • I haven’t tried the original recipe yet, but I can certainly vouch for the new version! This is a refreshing salad with a delicious kick to the dressing. I accidentally doubled the beans, but it still turned out great. Love your website, recipes and being able to receive newsletter. Thanks

    • — bb on June 22, 2014
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  • 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!

    • — Cristina Lynch on June 14, 2014
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  • I love this. I prefer it fresh when all the flavors are separate, rather than refrigerated over night when everything tastes the same. The dressing is spectacular as usual. Thank you.

    • — Bret on June 13, 2014
    • Reply
    • Wow Bret! I never thought of it that way!
      Instead of “Allow it to rest to let the flavors meld”, one could also “Serve immediately to allow the separate and distinct flavors to shine”. Hmmmm.
      It’s a new perspective – love it! Thanks!

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

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

      • — Jenn on June 8, 2014
      • Reply
      • I totally agree! I am always hunting for recipes and yours are very easy to follow and beautiful to look at. This recipe is also amazing!!! I had to sub pinto beans and am out of bell pepper and avocado and it is STILL amazing. Can’t wait to make it again with everything!!

        • — Cheryl on August 15, 2014
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  • Wonderful! Fabulous! Delicious!
    Oh. My. Word!

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

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

      • — Jenn on June 4, 2014
      • Reply
      • Thanks Jenn

        • — Heather Lampman on June 4, 2014
        • Reply

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