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
- 14 Cinco de Mayo Recipes For a Fiesta To Remember
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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No need to go through the bother of cooking the corn – it’s delicious raw. I also didn’t soak the onion and unless you’re very sensitive to onion strength – no need to do that either. Just throw all the ingredients together and toss with the dressing. Very fresh taste that is delicious. Great for a summer side dish or salad. I gets better as it sits.
As I’m writing this review, I’m eating this salad. I’m at a loss for words to describe what’s happening to my taste buds right now! I used to hate cilantro but, for some reason, it’s absolutely delicious in this salad.
The only ingredient I left out was the cumin, and it wasn’t intentional. I tore my spice cupboard upside down trying to find it, then remembered I used it all up for my Golden Milk batch. I’m not missing the cumin, but will definitely include it when I make this recipe again, this weekend. Oh my word, this is soooo good.
I had placed your book in my Amazon cart and this salad has me sold; I will definitely purchase. Thank you very much for such a delicious recipe. Going for seconds….
So glad you’re enjoying the salad! Thanks in advance for purchasing the cookbook — hope you enjoy that too! 🙂
I made this for a surprise Birthday Party and it was a huge hit! I doubled the recipe because there were 35 guests and it all went! So YUMMY! I will definitely make it again and again.
Totally addictive! I do increase the corn to three to four ears. I also sometimes use seeded garden tomatoes instead of red bell pepper. I plan on making it for our church picnic this Saturday. I absolutely love your recipes. I share your site with other shoppers at the checkout line every time I go to the grocery store. I’m looking forward to purchasing your cookbook!
Aww, thank you, Mary. 💕
I very much enjoy your website. Great recipe…I made it as per recipe. We are only two so ate it over three meals. The second day was better than the first (but both were good). On the third day, my hubby suggested we heat it and serve it over rice with leftover bbq’d sliced mild Italian sausage seasoned with fennel. I was a bit skeptical but it was really very good! It reminded him of a casado from Costa Rica. Delicious! Thanks for a great recipe.
Hi Jenn:
I have tried numerous of your recipes and all of them turned out amazing!!! I recently made the lemon pound cake and it was absolutely delicious !!! Thank you so much for all your great recipes. I really want to make the black bean and corn salad with chipotle honey vinaigrette, but I can’t find the canned chipotle pepper in my local supermarkets, is there something else I can use to substitute for the canned chipotle pepper? I also want to double the recipe, should I double for the dressing as well? Will it be alright to make the salad the night before and serve it the next day? Thank you!
what can I use to substitute for the canned chipotle pepper?
Hi Sandy, So glad you’ve enjoyed the recipes you’ve made! 🙂 Unfortunately, there’s no great substitute for the chipotle peppers in adobo, but I do have a very similar recipe that doesn’t require them, so you could make that one instead. And it’s actually better if you let it sit in the fridge overnight! Just wait until you’re ready to serve it to add the avocado. Hope that helps!
Hi Jenn:
Thank you for your suggestions, I love salad dressing with red wine vinegar in it, so I just went ahead to made the black bean and corn salad with honey vinaigrette. I did not use the chipotle peppers ( I couldn’t find any in my local supermarkets). The flavor of the salad is amazing and well balanced even without the chipotle. I tasted it right after I mixed in the salad dressing with all the ingredients, I also tripled the recipe for a family gathering tomorrow afternoon. I am sure this salad is going to be a big hit! Love Love Love this salad!!! Thanks again for all your wonderful recipes on your website!😊 Sandy from Vancouver BC
Dear Sandy,
Giant Foods Grocery stores have the canned chipotle peppers. I had to purchase them for a coupe of coworkers that could not find them at their grocery stores. I believe it is a Goya product. You may be able to order it off of Amazon.
I made this salad, served with tilapia and my guests loved it so much they wanted the recipe which I definitely gave them. It was so yummy. Thank you so much
This recipe is fantastic. I have made it countless times and am always asked to bring (a double recipe) to potlucks. So easy to make as well.
Hi Jenn,
Can I use olive oil instead of vegetable oil in this recipe?
Karen
Sure, Karen — the flavor will be a bit different though.
I made this for our 4th of July party and everyone loved it! I used fresh corn, but did not boil it and it was fantastic. Thank you for posting this with easy to follow directions.
I made this for the first time, with two modifications. My family doesn’t like bell pepper, so I left it out, and I used maple syrup instead of honey. Really easy, tasty salad. Next time I think I’ll quick pickle the onions.
Once again, amazing, Jenn! Love your food. And love the applause I get from cooking with you. The dressing is the bomb.
Hi Jenn, I don’t like bell pepper nor cilantro, can I sub them with anything else? Or completely omit them?
Hi Seren, You can leave out the cilantro and sub another vegetable for the peppers – I think tomatoes or more corn would be good.
Fabulous flavors – my family devoured this salad. I will make the dressing for other salads- it’s so tasty.
Oops- forgot to check the stars. 5 Stars for sure!!
I have made this recipe several times and it is a winner. I’ve shared the recipe with numerous friends who all ask for it…thank you for this recipe!
This looks great but we all HATE cilantro. Should I just leave it out or substitute something else?
Hi Lisa, It’s perfectly fine to leave it out – the salad will still be delicious!
Hello Jenn,
I’ve made this several times and I love it!!
My question is can I sub maple syrup for the honey? I have some vegans in my extended family and would love to make this for a BBQ this weekend.
Thank you
Hi Diana, So glad you like this! While also sweet, maple syrup has a different flavor than honey. I think you could get away with it or just omit the sweet “element” entirely.
We have made this many times. It’s soooo good! I specifically remember one friend at our Super Bowl party being especially anti-social that night because he couldn’t stop eating this salad (which we served as a dip with chips).
I made this recipe hoping to use it for an upcoming party. The flavors were excellent but I made it 24 hours in advance and it just had an “old” look to it. I wonder if the flavors need to meld that much. Would appreciate any advice ASAP.
Hi Ann, The color will change a bit as it sits due to the hue of the chipotle peppers. If you don’t like how it appears after 24 hours of sitting in the fridge, I’d cut that back the next time you make it- maybe just make it 8 – 12 hours in advance.
You know how people say anything can be delicious if it’s deep fried? Well let me tell you, anything can be delicious with this honey chipotle dressing! It is so simple, but unbelievably
delicious! It is one of the few salads that you could serve immediately without letting it sit. That’s how good this dressing is. I am keeping it in my weekly rotation as I will be making this dressing for my regular salads too. Your recipes are just wonderful!
Great salad for the summer!
Absolutely love it, and this is the dish I bring to other people’s houses as well. Everybody loves it and ask for the recipe. Have a lot of people in my circle that doesn’t like one or the other ingredient, but that doesn’t matter, they still eat and love it. It’s addictive, and I always make sure I have the ingredients on hand in case I feel the craving.
This is excellent! I love the honey chipolte dressing. It is delicious.
This was really good—I used only 1/4 of a small chipotle pepper because they are REALLY hot…
We tried this for Cinco de Mayo and really enjoyed the smoky vinaigrette. I reused the leftovers to make an entree salad. Romaine lettuce topped with some of this salad; the leftover Restaurant-Style Salsa mixed with Ranch dressing to make a southwest dressing; leftover ground beef, browned (could use chicken too); and finally crushed tortilla chips mixed in for a crouton-effect. It was a tasty option to change the leftovers. Jenn, as you mentioned, it makes a good dip too. With only two in our house, I love dishes that work in creative leftover options.
Hi Jenn,
How many people would this recipe be appropriate for as an appetizer?
Thanks,
Janet
Hi Janet, If you’re serving as a dip, I’d say 10.
This salad is exceptional, a great combination of ingredients with a tangy dressing. The adobo peppers (which I’ve never had before) are the special ingredient that in combination with the honey give the salad a smoky yet sweet flavor. I paired it with grilled chicken (using the marinade from Jenn’s grilled chicken Caesar salad recipe). The salad was a big hit with my family and one I will definitely add to my favorites list.
I’ve made this over and over again this summer, it is so simple to make, and the flavours are amazing. I am taking it to a family lunch on the weekend, and I know that my reign as “Queen Salad Maker” will be long lived with this one. Thank you for another fabulous recipe, Jenn!
This is my favorite dish of everything I have made from this website! Everyone love it!
This is a wonderful, tasty, and easy side dish. The chipotles really make the taste difference in the dressing. Delicious!
This recipe is a staple in our house! An excellent recipe for weekend gatherings or to bring to parties – a great crowd-pleasing dish. I make it a day ahead and then add the avocado just before serving – YUM!!!
This unassuming and easy-to-make-ahead salad was the surprise hit at my sister’s birthday pool party last week in California! We served it with barbecued chicken, pork, and beef skewers as the vegetarian go-to. Even the meateaters loved it. This recipe can be tripled for larger crowds and tastes better after 24 hours. It can be made with frozen corn that we briefly smoked on the grill. Definitely a keeper recipe!
The second the first sign of spring shows this recipe becomes the wallpaper on my phone! Hands-down the best salad for spring and summer… all year really but
It is the perfect dish to bring to any summer get together even if the host says “no don’t worry you don’t have to bring a thing”. It’s so easy to make and has such an amazing taste! It should be the cover of every summer recipe magazine. Try it… And you’ll find yourself Looking it up in April and May and making it your wallpaper too!!!
Just loved this recipe. Very easy to make and perfect for family gatherings. Just wish it did not have so many calories!
I have made this recipe several times. I follow the directions and it is a hit, every single time. I sometimes make the dressing to use on other salads, it is just delicious.
This is one of my favorite salads for gatherings and super popular with guests. Great for a substantial yet still light dinner. Definitely give the salad time to marinate and let the flavors blend.
This was by far the best black bean salad I have ever tasted. I served it with Jenn’s Smoky Barbecued Chicken Breasts (from her new cookbook–love that too–worth every penny!!!) and my husband and I kept exclaiming the praises of both recipes all through the meal. They will both be made regularly in our house!
Thanks, Jenn! Another great set of recipes from you.
Leslie
Delicious!!!! Made for a large crowd and everyone asked for recipe.
Can you use something other than cilantro? Parsley maybe? We love all of the ingredients except the cilantro
Definitely! Hope you enjoy. 🙂
I just made this, and love the vinaigrette! I’m hoping to try it to marinate and grill shrimp and/or chicken, too.
This salad is amazing when you want a healthy tex-mex fix. The dressing is addictive, the salad is well balanced. Love it!
I served this for family gathering, and it was a huge hit! I will definitely be making it again.
I made this and let it sit for 20 hours. It tasted good but didn’t look very fresh and appealing. I want to serve it for a big party so want it to look fresher. Any ideas? I added the avocado last minute.
Hi Ann, Because of the chipotle peppers, once the dressing sits on the salad for a while, it does change the color a bit. Unfortunately, I don’t think there’s any way to avoid that darker hue, but if you’d like to try a very similar salad that doesn’t call for the chipotles in adobo, you could try this one.
Can you substitute the vegetable oil with olive oil?
I like vegetable oil here because of its mild flavor, but feel free to use olive oil if you prefer. Enjoy! 🙂
Thanks Jenn. I used canned beans so wonder if that affected it. Thanks for the other recipe too!
Ann, using canned beans shouldn’t impact the color as long as you drain and rinse them before incorporating them into the salad.
Happened upon this salad while perusing your recipes, and had to make it. So good. Love the choke full of yummy veggies , beans, lime flavors. So good. Made this for a luncheon with my Mother and sisters. They were WOWed! Thanks and love your site.
I made the salad for thanksgiving and everyone kept asking for the recipe.
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!
Hi, I love this recipe, it’s absolutely delish. Any idea how many calories per serving?
Hi Farrah, glad you like it! A one cup serving has 357 calories (all of the nutritional information is immediately under the recipe). 😊
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
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.
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.
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!