Black bean and corn salad with chipotle dressing is one of my all-time favorite side dishes! I love this recipe because it is versatile enough to go with any main course but proud enough to stand alone as a yummy salad or dip. You can also use the chipotle dressing as a meat marinade or dressing for regular green salad!
How to Make the Black Bean and Corn Salad
This dish is not only flavorful but also incredibly flexible. Whether you’re looking for a refreshing side dish or a zesty topping, this Black Bean and Corn Salad with Chipotle Dressing delivers every time.
Step 1: Gather Ingredients for the Black Bean and Corn Salad With Chipotle Dressing
The ingredients for this black bean and corn salad with chipotle dressing are simple. Start with a medium-sized bowl and pour in the following ingredients:
- 1 can drained sweet corn (you can also use frozen or cut off the cob).
- 1 can of black beans rinsed and drained.
- 1 medium diced red onion.
- 1/2 cup loosely chopped cilantro.
These fresh and wholesome ingredients come together to create a vibrant and colorful base for the salad. Their natural flavors pair perfectly with the smoky chipotle dressing you’ll make next.
Step 2: Mix the Salad
Mix this all together and set it aside while you make the chipotle dressing.
Once you mix the black bean and corn salad with the chipotle dressing, you will want to add a diced avocado right before serving. Don’t do this step too far ahead, or the avocado pieces will turn brown.
How to Make Chipotle Honey Dressing
The chipotle dressing is what makes this black bean and corn salad with chipotle dressing shine! It is so yummy that I have even used it as a meat marinade and dressing for a regular green salad.
Step 3: Blend the Ingredients
In a food processor, add the following ingredients and puree until smooth:
- 2 tablespoons red wine vinegar.
- 2 tablespoons lime juice.
- 2 tablespoons honey.
- 1/4 cup plus 2 tablespoons vegetable oil.
- 1 tablespoon minced garlic.
- 2 chipotle peppers in adobo sauce (if you like your dressing spicy, you can add more).
- 1/4 teaspoon oregano.
- 3/4 teaspoon cumin.
- 1 teaspoon Kosher salt.
- 1/4 teaspoon black pepper.
Once all the ingredients are blended, you’ll notice the dressing has a smooth, velvety texture. The combination of smoky chipotle peppers and tangy lime creates a bold flavor that perfectly complements the black bean and corn salad.
Step 4: Toss the Salad
The chipotle dressing should be nice and smooth. Pour it over the black bean and corn salad with chipotle dressing and toss to coat. If you want to use the dressing in a different way, it will stay fresh in the fridge in an airtight container for up to 5 days.
Step 5: Let It Chill
This perfect side dish tastes best if it is refrigerated for at least an hour. It’s one of those salads where the longer it sits, the better it gets, so feel free to let the black bean and corn salad with chipotle dressing sit overnight!
More Recipes with Special Sauces
Looking for more delicious dishes with irresistible sauces? Try pairing your meals with recipes like the grilled flank steak with chimichurri sauce for a burst of herby flavor, or add some spice with Crockpot tacos al pastor. If you’re craving something fresh, the teriyaki spinach salad is a quick and tangy option perfect for busy weeknights.
If this Black Bean and Corn Salad recipe has you excited to get cooking, be sure to save it for later or share it with friends. Happy cooking, y’all!
