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!
you May Also Like
- Grilled Mexican Street Corn (Elote)
- Grilled Tequila Lime Chicken
- Baja Fish Tacos
- Restaurant-Style Salsa
- Guacamole
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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 salad is perfect! It is spicy and refreshing with ingredients I love.
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!
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.
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!
Love this! Added mangoes one night and the next time we tried it, added blood oranges, both equally awesome.
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.
This was a delicious side to your tequila-lime chicken. Everyone loved it, and sadly there was nothing left in the bowl for lunch today! Two suggestions on the dressing:
1) The recipe as written makes more than is needed to to dress the salad, so consider using half the quantity and only using more if you need it.
2) The chipotles in adobo add a wonderful smoky flavor to the salad, but they also bring a LOT of heat! If you want to reduce the spice level, slice open the peppers and scrape out the seeds and ribs before blending all the dressing ingredients together.
Meant to give 5 stars and be it’s own review rather than a reply!
We made this for a party and it was a hit! Everyone loved it. It will be my new go to and the dressing was delicious. It can be used in salads as well. Thanks for the great recipe.
Hi Jen
I have been making this recepie and was surprise to see in your e mail. I do two things differently. I roast corn. Also I roast cumin seed before grinding.
This is really delicious! I also used the dressing on grilled romaine and it was so good! Do you know how long the dressing lasts in the refrigerator?
Glad you enjoyed this, Deb! The dressing should last nicely in the fridge for 4 to 5 days.
Help! I think I put in too big of a chipotle pepper! How can I make it less spicy?
Hi RobBee, You’ll have to make more of the dressing w/o the chipotle to dilute it. Hope that helps!
This was a hit at a recent family dinner. I followed the recipe as written. The dressing w/the chipotle pepper was so so delicious! Served w/chicken kabobs. This will be on repeat especially over the summer! Many thanks for the recipe.
This recipe is so good and versatile! It is great to take to just about anything, Jenn, I love your advice on soaking the red onions. I love red onions, but not everyone does, so this certainly helps cut the strong flavor of them. I would never leave them out. This is great as a side, a dip with chips or addition to many salads. I pre-ordered your cookbook after I made this. I was so excited to finally get it. It will be on display in my new kitchen when my house is through being built. Love lots of your recipes, but this is definitely a favorite! ❤️
I have been making this salad for years and it is a family favorite. I bring it to pot lucks and family events and make it at least a couple times a month. I like to grill the corn, peppers, and red onions as it adds a really great flavor to the salad. I often add quinoa or potatoes and serve with a piece of meat for the non-vegetarians and as is for the vegetarians/vegans.
Love this salad! I only change one thing, I roast my corn on a hot grill for about 8 minutes, then make the salad as directed. YUM! Love it with tortilla chip as a change of pace.
Really delicious! I noticed too late in to making the dish that it needed chilled for at least an hour and just had to serve it right away which was definitely good still, but when we had it a little later after it had chilled noticed it all came together and was amazing. I did add an extra can of beans though because I somehow had more dressing than I expected, but we love beans so it was honestly an added bonus. Thanks for another great recipe!
Love the salad and it’s been a big hit, much requested. Enjoying the cookbook too.
Just curious about the chipotle peppers in Adobe. Do you scrape the seeds out before adding or not? I usually do, some seeds always remain anyway.
Hi Denyse, glad you enjoy the salad! I do generally scrape away some of the seeds, but like you, find that some of the seeds remain attached when I incorporate them into the recipe.
This salad is delish! My husband loves it, I took it to a potluck last night and it was well received. I’m keeping track of my nutrition facts on my fitness pal, is a serving 1/2 cup for this recipe? Thanks!
I’d approximately that each serving is approximately 1 cup. Glad you enjoyed it! 🙂
I served this salad at a diner party and it was a big hit! Everyone commented on the flavor of the salad. It was a perfect summer salad. The recipe was made per the directions, and I would not change anything.
I made this for our 4th of July tamale feed and it was a success. Literally everyone loved it. Being able to make it the day before freed me up to just enjoy the day. The flavors marinated wonderfully.
I made this for a group of pretty picky and tough customers/used to eating out all the time and to good food in general and one of them went out of their way to say: “Oh, the Corn Salad…so Good!” (She closed her eyes as she said this. Wow!) The fresh corn really makes this dish sing/stand out/makes it incredibly difficult to stop eating. Some nice heat from the chipotle. The tip about soaking the red onion in water (I used ice water) — excellent/worked like a charm! Thank you Jenn–yet another for the permanent rotation.
This is the best recipe! It is my go to salad when I go to a bbq . Everyone that tries it always asks for the recipe.
Just made this for July 4th celebration tomorrow. I could eat the entire bowl now!!
So many of my friends are either allergic to cilantro or do not like it. Will subbing with parsley ruin the salad
Hi Carol, It’s absolutely fine to just omit the cilantro (no parsley necessary) – will still be delish!
Adored by everyone in our family.
Easy to make once you get everything and a beautiful salad too. The chipotle really gives it life.
This is my family’s favorite summer salad, and the best part is it’s best made a day ahead! When summer corn is unavailable I use frozen, and it’s still delicious. Love this salad!
This is my new favorite summer salad! Everyone loves it. The recipe was super simple to follow. My only suggestions would be to add some tomato, make the chipotle peppers optional (in case, like me, you don’t have any on hand) and to cut down on the amount of dressing. Every time I’ve made this salad, I’ve only needed about 3/4 of the amount of dressing I’ve made. Otherwise, this one’s a keeper!
I have always loved Black Bean and Corn salads…and I could eat good Mexican food daily. The chipotles are a brilliant addition! Note: when serving to 4 teenage boys, make a double batch if you want any leftovers.
Loved this recipe! all of my guests at my porch party did too.
Hi Jenn
Looking forward to making this at the weekend. Not sure that my local UK stores will have the canned chipotle chiles in adobo sauce, and I also don’t want it too hot as not everyone is a spice lover so what would you recommend to add for a little warmth? Oh and I Made your chocolate banana bread last night which was a bit hit as always! With love & thanks
Hi Maxine, You could try adding some smoked paprika to the dressing; it will add some smokiness but no heat. Also, if you want to try a recipe that’s very similar, but doesn’t call for the chipotles in adobo, this one is also delicious.
This salad is so addicting! Can’t get enough of it. I always get compliments about it when I take it to potlucks. Thanks for the recipe.
OK…I’ve looked at this recipe several times online but never made the salad. Then I receive your beautiful cookbook and got inspired to try this recipe. And WOW!!!! We love to entertain family and friends….I’m embarrassed to say that I have now made this recipe 4 times in the past 3 weeks! Fabulous and so pretty!!
I made this for a Memorial Day 2018 picnic and it was a huge success.
The onion and black beans go well together with the fresh corn.
The chipotle-honey dressing is amazing and the avocado adds a pleasing creaminess.
Highly recommended as a side or dip.
Have been loving your site for the past year! My daughter gave me your new cookbook for mother’s day!! Love this salad! Was wondering if I could add some kind of pasta to it to make it a meal for dairy-free eaters on buffet table? Thank Brina
So glad you like the recipes and the cookbook! While I think you could add some sort of cooked pasta to this, I think it may pair a bit better with rice. Hope that helps!
I was thinking of adding blackened shrimp to this- thoughts?
I think it would be a delicious addition!
This salad smells amazing and is delicious. Definitely a keeper!
Jenn, I just made this for my family coming into town. I used 2 chili peppers although i’ve generally made this with 1.5. I tasted and it will be too spicy for my parents. Can you tell me how I can tone it down? I still have plenty of ingredients, including a little leftover vinagrette. Thank you!
Hi Janet, I’d make another half recipe (of the whole salad) and omit the chili peppers from the dressing, then toss it all together. Hope that helps!
Thank you!
I made a couple changes to this that also turned out really good. I replaced the corn with diced mango and replaced the chipotle peppers with 1/4tsp cayenne and I got a lot of compliments!! I loved the mango in it.
Hi Jenn!
I moved in with my boyfriend and i have no knowledge about cooking! I randomly bumped into your website and i started to use your recipes because they were easy to follow and the ingredients were simple! I have been cooking for a month straight using your recipes and we all love it. I feel like a pro now! Thank you for sharing your recipes with the world! I will definitely be buying your book 🙂
Gloria, So glad you’re enjoying the recipes and that they are helping you to develop confidence in the kitchen! 🙂
I keep making this and everyone goes crazy! Thanks again Jenn for another great recipe!
I now make extra dressing just to have on hand for salads, it’s that good!
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.
Glad to hear the olive oil worked nicely! Unfortunately, I don’t think there’s any way to avoid the dressing giving the salad a bit of a darker hue, but if you’d like to try a very similar salad that doesn’t call for the chipotles in adobo, you could take a peek at this one.
Can’t wait to make this salad tomorrow but will be using either olive or peanut oil. Which do you recommend? I did find the chipotle peppers in adobo sauce…I know this recipe will be a big hit, as are all your others!! Thanks.
Hi Wendy, I would suggest sticking with the vegetable oil if possible. That said, between olive and peanut oil, I’d probably go with the olive oil. Hope you enjoy!
I use avocado oil because it’s good for the body, and it works well 😉
Thank you Jen. Made this yesterday for a cinco de mayo party. It was a huge hit! I had several ask for your recipe. I eagerly gave your name and recipe to them. I did add 1 fresh chopped mango to it. I have made several of your recipes before receiving your cookbook 2 weeks ago. This was the first recipe I made directly from your cookbook. You are a very talented chef – keep those recipes coming. I am looking forward to working my way through your cookbook.
Glad you enjoyed this Donna and thanks so much for purchasing the cookbook!
This is a wonderful Spring salad. The fresh corn makes it shine. I added more Chipotle because I like extra spice. Served it with Charcoal grilled Balsamic glazed Chicken. A keeper. Thx Jen!
This never disappoints!!! No matter how many times I serve this (to the same people!), they act like it’s the first time they ever had it and request the recipe (yet again!).
This salad looks great. I am having friends over and don’t think that I have time to deal with fresh corn. Can I substitute canned corn? Please no judgment. 🙂
Ha! No judgement ever! Yes canned will work. 🙂
I happened upon this recipe after years of making your Black Bean Salad one, which is always a hit, well-recived, and a sought after recipe by all who try it!
I have a potluck for which I now am contemplating making one of each!
When I make the Black Bean Salad, I typically use frozen corn for convenience. Hope that helps as an alternative!
Addictive!
Like another reviewer said, this dish is not at all like what I normally make, but wow! it is really good and very happy that we can get veggies in in such a delicious way. This is virtually the only place I get all my meals and we’ve loved them all.
We love this as a salad or with tortilla chips. Great recipe, one of our favorites. Thanks for sharing!
The salad was a big hit at our healthy lunch group. Thank you for sharing!
I love this recipe! When I find myself without chipotle peppers, I replace it them with marinated jalapeños and it comes out just as yummy.
Our son-in-law is a vegetarian. This recipe is one of his favorite dishes. I cut back a bit on the chipotle. The fresh tastes are delicious!
Wonderful as a salad and a dip! Great flavor!!