Black Bean and Corn Salad with Chipotle-Honey Vinaigrette

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

This recipe is similar to my popular black bean salad. The difference is that this version is dressed in a smoky and sweet chipotle-honey vinaigrette, similar to Chipotle’s honey vinaigrette. I think you will love both variations!

• Fresh corn and Red Bell Pepper: These veggies add sweetness, color, and crunch. Fresh corn is ideal, but frozen or canned corn works in a pinch.
• Red onion: Brings sharp flavor and vibrant color. Soaking it in water first helps mellow the bite.
• Black beans: They help make the salad hearty, creamy, and satisfying. Draining and rinsing them thoroughly washes away excess sodium and gives you better texture and flavor.
• Fresh cilantro: Offers a fresh, herby punch that ties everything together. If you’re not a fan of cilantro, parsley is a good alternative, or you can just omit it.
• Avocado: Adds a creamy, buttery element to the salad—a nice contrast to the crisp corn and bell pepper. Add just before serving to keep it from browning.
• Vegetable oil, red wine vinegar, fresh lime juice, and honey: Together, they form the tangy, sweet base of the vinaigrette that brightens up the whole dish.
• Garlic: Adds sharp, savory flavor to the dressing—just toss it right into the blender.
• Ground Cumin and Dried Oregano: Add a warm, earthy flavor and a subtle herbal note that pairs perfectly with the beans and corn.
• Canned chipotle peppers in adobo: These smoked, dried peppers are packed in a rich, smoky tomato sauce and add bold heat and depth to the dressing. You’ll find them in the Latin section of most supermarkets. You won’t need the whole can—save the rest to spice up my baja fish tacos or chipotle chicken quesadillas a try. You can transfer any remaining peppers to a plastic container and store in the fridge for at least a month; freeze for longer storage.
• Jump to the printable recipe for precise measurements

Step 1: Cook the corn. Bring a large pot of salted water to a boil, add the corn, and simmer (covered) for about 10 minutes. Let it cool slightly, then cut the kernels off the cob.

Step 2: Prep the onions. Chop the red onion and soak it in cold water for 10 minutes. A quick soak in cold water makes raw onions taste milder and less pungent—perfect for people who usually pick them out (you can skip this step if you aren’t bothered by raw onion flavor).