Black Bean & Corn Salad with Chipotle-Honey Vinaigrette Recipe
A vibrant and flavorful Black Bean & Corn Salad featuring fresh corn, black beans, red bell pepper, and a zesty chipotle-honey vinaigrette. This refreshing salad is ideal for a light lunch or as a side dish, combining smoky, sweet, and tangy flavors with creamy avocado for a satisfying and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus at least 1 hour chilling time)
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 ears fresh corn
- 1 cup chopped red onion
- 1 (15.5-oz) can black beans
- 1 red bell pepper, diced (about 1 cup)
- ½ cup loosely packed fresh chopped cilantro, plus more for garnish if desired
- 1 avocado
Dressing Ingredients
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice (from 1 to 2 limes)
- 2 tablespoons honey
- ¼ cup + 2 tablespoons vegetable oil
- 1 large clove garlic, roughly chopped
- ¼ teaspoon dried oregano
- ¾ teaspoon ground cumin
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 canned chipotle peppers in adobo sauce (use smaller peppers, if large use 1½)
Instructions
- Cook the Corn: Bring a large pot of salted water to a boil. Add the corn, cover, and reduce the heat to low. Simmer for 10 minutes until tender. Remove the corn and let it cool completely.
- Prepare the Onion: Place the chopped red onions in a small bowl and cover with water. Let them soak for about 10 minutes to mellow out the sharpness. Drain completely in a sieve and set aside.
- Rinse the Beans: Drain the canned black beans and rinse well under cold water in a sieve. Let them drain completely to avoid excess moisture in the salad.
- Cut Corn Kernels: Hold the cooled corn upright over a large bowl and carefully cut the kernels off the cob in strips. Add the rinsed black beans, drained red onion, diced red bell pepper, and cilantro to the bowl.
- Make the Dressing: Combine red wine vinegar, fresh lime juice, honey, vegetable oil, garlic, dried oregano, ground cumin, salt, black pepper, and chipotle peppers in a blender or mini food processor. Blend until smooth and well combined.
- Toss the Salad: Pour the chipotle-honey dressing over the salad mixture and toss everything well to coat evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
- Add Avocado and Serve: Just before serving, cut the avocado in half, remove the pit, and score the flesh into a grid pattern. Scoop out the diced avocado over the salad and gently toss to combine. Taste and adjust seasoning with extra lime juice if desired. Garnish with additional chopped cilantro. Serve the salad chilled.
Notes
- Soaking red onion in water helps reduce its sharpness for a milder flavor.
- Refrigerating the salad for at least an hour allows the flavors to develop fully.
- Use smaller chipotle peppers for balanced smoky heat; adjust quantity for preferred spice level.
- Serve as a side dish or a light, vegetarian main course.
- For a gluten-free option, ensure all ingredients, especially canned products, are certified gluten-free.