Black Bean and 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!
Black Bean and Corn Salad With Chipotle-Honey Vinaigrette
Photo by Alexandra Grablewski Chronicle Books, 2018
Updated:
0:00
View the print-ready version of this recipe.

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 the salad dressing served at Chipotle. I think you will love both variations!

What You’ll Need To Make Black Bean and Corn Salad

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal
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 fish tacos and these 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

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

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.)

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Rinse and drain the black beans.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Then make the dressing. Simply combine all of the ingredients in a mini food processor or blender and process until smooth.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Combine all of the salad ingredients in a large bowl and pour the dressing over top.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

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.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal
Right before serving, add the avocado and gently toss. Enjoy!

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

Servings: 6 (as a side dish)

Total Time: 30 Minutes, plus at least one hour to chill

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

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

Nutritional Data Disclaimer
This article was originally published on OnceUponaChef.comFollow on Instagram
Jennifer Segal
Jennifer Segal
Author
Jennifer is a classically trained chef, Cookbook author, and busy mom. She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.
Author’s Selected Articles
Related Topics