Black Bean and Corn Salad with Chipotle-Honey Vinaigrette
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This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Perhaps the best compliment this salad ever received was from one of my readers, who confessed to me, “I’m having an affair with this salad…please don’t tell anyone.” Another reader told me that she made this salad for a party, and later found one of her guests in her study, printing out copies of the recipe to hand out. It’s just one of those crowd-pleasing, make-ahead recipes that everyone loves. Whether I serve it with grilled chicken or as a dip with tortilla chips (highly recommend!), the bowl is always empty and the plates are always full.
This recipe is similar to my popular Black Bean, Corn & Avocado Salad with Lime Vinaigrette. The difference is that this version is dressed in a smoky and sweet chipotle-honey vinaigrette, similar to Chipotle’s honey vinaigrette. I think you will love both variations!
What You’ll Need To Make Black Bean and Corn Salad
In addition to the basics, the recipe calls for canned chipotle peppers in adobo sauce. These are small peppers (usually red jalapeños) that have been dried and smoked that come in a spicy, smoky tomato sauce. I love their flavor and am always looking for ways to incorporate them into recipes (see these baja fish tacos and these chipotle chicken 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.
Step-by-step Instructions
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.)
Rinse and drain the black beans.
Then make the dressing. Simply combine all of the ingredients in a mini food processor or blender and process until smooth.
Combine all of the salad ingredients in a large bowl and pour the dressing over top.
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.
Right before serving, add the avocado and gently toss. Enjoy!
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Black Bean & Corn Salad with Chipotle-Honey Vinaigrette
This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!
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)
- ½ 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
- ¼ cup plus 2 tablespoons vegetable oil
- 1 large garlic clove, roughly chopped
- ¼ teaspoon dried oregano
- ¾ teaspoon cumin
- ¾ teaspoon salt
- ¼ 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 1½)
Instructions
- 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.
- 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.
- Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
- 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.
- Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
- Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
- Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.
Nutrition Information
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- Per serving (6 servings)
- Serving size: approximately 1 cup
- Calories: 357
- Fat: 20 g
- Saturated fat: 2 g
- Carbohydrates: 40 g
- Sugar: 12 g
- Fiber: 11 g
- Protein: 9 g
- Sodium: 306 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, 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.
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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!
This salad has been a fan fave in our house for a while — both for family and for parties. Now I have more family and friends who are vegetarian and it is becoming a great entree. I sometimes add tofu but with the beans, the protein is there. Thanks so much Jenn!
This is ADDICTIVE! A must have dip for all family gatherings. Even the picky ones! The dressing makes it perfect! This is one of my “go to recipes”.
This recipe is a perfect blend of bright and savory flavors. And it’s beautiful to boot! Adding adobe peppers to recipes is a secret ingredient to making super flavorful and savory bases. They do add a lot of spicy kick–a little goes a long way. This recipe is perfect as is, I didn’t need to adjust a thing. Freshly shucked corn is best–it’s got a delicate flavor, but in a pinch I’ve also used frozen and thawed sweet corn.
I have made this salad several times and it is wonderful! I use the cilantro sparingly – not a big fan, but with or without, it is delicious. This salad can be used as a side with dinner or with chips as a snack. It makes a great accompaniment with most any food.
This recipe is now one of our family’s “go to’s” whether it be summer or winter. It’s healthy and goes with most any entree.
Plus it’s soooo easy!
It’s an amazing salad and the most amazing dressing. My husband and I could not stop eating. I omitted avocados as the ones I had become rotten (I never have luck with them) and it was still great.
This is a really great salad that I have made many times. I usually make this when fresh corn is in season because it just feels like a summer salad. I have used frozen corn and it works well. The dressing may seem like a lot of ingredients, but it is sublime. If you like tex-mex flavours, then you must try this salad.
I’m always happy when my weekly e-mail comes from Jenn as she always provides such a good array of recipe options.
I went to this recipe immediately as it looks just at good as it is. Real ingredients and real flavor. I like cooking with fresh stuff and this one is a great one for so many reasons.
Love this salad!! I’ve made it countless times, especially in the summer. I serve it as a side to BBQ chicken and salmon. It’s also great with the chicken added in for lunch the next day.
This salad is addictive! It’s excellent! I add chicken and romaine when serving it as a main. The Chipotle Honey Vinaigrette is something I always have in the fridge. Every recipe I’ve tried has become a staple in my home. Thank you so much for the easy, healthy recipes!
Oh, and I used canned sweet corn as fresh corn is just not in season in the winter!
Hi! I just use thawed uncooked frozen corn. Does not taste raw and I like the slight bit of texture it adds. Still sweet although uncooked.
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!
Served this with your white bean chili and some corn bread that I made into pancakes with a big jar of blackberry honey from one of our friends who raises bees.
Could this all be any better? Holy chipotle tastiness! All of your recipes are on point- tasty, easy to follow, my friends are pretty sure I’m a good cook and I’d happily use anything from your site for dinner with company.
In particular, I love the sauces (like this one) that I’m getting to add to the pantry arsenal. Thank you again!
Always a favorite of the family. Feels good to have a healthy and oh so tasty addition to the meal rotation. This one never fails to deliver!
My family loves this salad. We never grow tired of it.
This is my favorite salad recipe. I make it at least once a week. I usually cook everything from scratch except for beans. I bought organic black beans from Whole Foods for this recipe. I kept the leftover peppers from the can in the fridge for 2 weeks. If you don’t like spicy food go easy on the peppers but I think the salad looses a lot of flavor if you completely omit the peppers in Adobe sauce. These are usually available at most major supermarkets in the Mexican or Latin food isle. I used olive oil and it tasted great. Also, the salad was great the next day
Always when I think in salad, I think in ‘Once upon a chef’ ( Jenn) because everyone of her salads is perfect, I tried all of them, this one in particular is served at my table very often, my family( and I) loves it, never change anything, it is fast and easy to do, delicious and satisfying, a meal by itself.
Was looking for a copy cat recipe for the Starbucks chicken and quinoa salad’s milk chile vinaigrette, and found this one. This one was pretty close, although not the same. It is very delicious though! I substituted the chipotle with ancho chili because I was trying to recreate the Starbucks one, and it turned out still very good.
Fantastic salad! Soaking the raw onions made a big difference – although I did use a sweet onion instead of a red one.
As soon as fresh corn is available my friends, family, and coworkers start asking for this dish. It tastes perfect as a salad, but my coworkers demand it be served with a big bowl of scoop shaped tortilla chips. Everyone agrees it is the perfect picnic side dish.
If using canned corn, how much should you add?
You’ll need about 1 1/2 cups of corn. Hope you enjoy!
Hi Jenn,
Would it be possible to substitute the vegetable oil with olive oil?
Thanks so much!
Hi Melanie, I would suggest sticking with the vegetable oil — olive oil has a strong flavor that doesn’t work as well with the other ingredients.
This is my cryptonite. Our favourite salad ever!
Excellent! I’ve prepared a few times….enjoyed by everyone. Went from a dinner side to appetizer at the beach the next day. Perfect to make ahead. Thanks for your terrific website, everything we try is delicious.
How long is this salad good for once refrigerated? It’s an amazing recipe!
Hi Jessica, So glad you like it! It will keep well for up to 3 days in the fridge (although the avocado will start turn color so add that at the last minute if possible).
Excellent!
This is my absolute favorite Mexican salad! I made it just as directed with the exception of using half of the onion. It was still fabulous!! Everyone that has tried it has wanted the recipe.
Love this recipe! I cut the corn off the cob raw and use it without cooking when I can get our local corn at farmer’s markets in late summer. So sweet, tender and delicious. Thank you for your onion tip. Some red onions can be pretty spicy!
This salad is a big hit every time I make it!
This was my go-to salad this summer! Served it repeatedly as we hosted guests at our beach house. It was a hit every time.
My go to for BBQs and football watching gatherings. I am always asked for the recipe. I freeze the extra chipoltes from the can in a zip lock bag, then I break off 1 or 2 frozen ones as needed. They can be thrown right in the blender when making the dressing.
This salad is delicious and so versatile. It goes great with grilled meats or even pizza. It is great the next day as well. If you like spicy foods, I would use 2 chipotle peppers; otherwise, I would start with 1 pepper and taste test.
This is my go-to summer salad when I have to bring a dish. Delicious! Always have requests for the recipe. So good.
I am absolutely in love with this dish and use it as a side whenever possible. There is something about the flavor of the dressing that you can’t get enough of. I changed none of the ingredients but served the avocado on the side because some in my family do not like it. I love every morsel of this dish! Thank you!
Very simple recipe to use all your summer vegetables. I only cook my corn for 6 minutes versus the recipe that calls for 10. I find that the more you cook, the corn becomes mushy. I whole heartedly agree with giving the red onion an ice bath to cut the sharpness of the onion. The recipe is a great side or I have even used it as a dip for a party – corn caviar!
This salad is just so delicious. There are lots of corn and bean salads out there but the adobo in the dressing is really a game changer. It just adds a touch of smoky heat which puts it over the top. I usually make a huge batch and my kids eat it for days. Also a great side for a barbecue or potluck. I make variations of that dressing and use it on other salads too. Thanks Jenn for an all time favorite!
Love this recipe! It’s so tasty and goes great as a dip, or as a topping on our tacos/taco salads.
Only thing is it can get a bit ‘muddy’ looking if dressed too early. If you want it to look pretty, go easier on the dressing and dress closer to serving.
This is my favorite salad. I have also added cherry tomatoes (halved) and shelled edamame – dressing is delicious with the perfect amount of heat. Thanks for another wonderful recipe!!
5 stars!!! This dressing is other worldly! Just might give a tip to warn people it’s a tad spicy. Thank you!!!!
Wonderful salad! I omitted the honey and it turned out perfectly! It even pleased my son who I thought wouldn`t like the cilantro but he enjoyed it! I`ll be making again – so simple!
I have made this about 6 times, and I believe I have made some really good changes. I use 8 ears of corn and I double the dressing ingredients and usually put out a few avocados on the side. It’s been great on its own, as a dip, on top of tacos, garnish for black bean soup, and on top of eggs. I think this could be really good on a piece of grilled fish and that’s how I plan to use it next. Thanks so much for this!
Hi, I had a problem with the salad, and I can’t understand why. I ended up with a whole lot of liquid in the salad, and had to drain it off. I doubled the recipe, and carefully followed the instructions, but it was very sloppy even after draining. I did mix the dressing ingredients in the blender, but I don’t think that would have created the problem. Any thoughts as to why this happened?
Hi Patty, I’m not sure, it shouldn’t be soupy – did you drain the beans?
I made this last weekend and it was ABSOLUTELY DELICIOUS!!!! And, the leftovers kept up well and I ate it several days in a row. I have made a few of your recipes now Jennifer and they are always SUPERSTAR!!! Your Chile Con Queso is now my ‘go to’ appetizer for company (I add some cooked spicy italian sausage or chorizo) and every time I serve it people ask for the recipe! Thank you for sharing, you are an amazing chef.
Whoops, I’m sorry Jenn, my phone auto corrected Jenn to Jennifer….
Made this last night with a simple salmon/leek dish. It was easy and wonderful. I followed the suggestion to sprinkle it with gorgonzola. That added amazing pop to an already good salad. The cheese added complexity and balance and I encourage you to give it a try.
This recipe is insanely delicious (as are all of your recipes)! We suspected it would be good, but we could not believe how amazing it was. Living in Nebraska, we have terrific organic corn from the farmer’s market. This was the best way to mix up our usual recipes. Thank you Jenn!
This is the best corn and black bean salad ever! I am making it for the second time this summer! It is always a hit! It gets better the next day!! This is now a go to recipe for me!!
Delicious! Will definitely make again. Thanks for all you delicious recipes, Jenn.
We made this for a 4th of July party and it was a huge hit! We enhanced the corn by roasting on the grill first…yum!
I cannot stand cilantro. Should I leave it out or do you suggest a substitute? Live your recipes…thx!!
Hi Debby, It’s fine to just leave it out in this case. Hope you enjoy!