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Black bean and corn salad with chipotle dressing served in a wooden bowl with fresh diced avocado and whole avocados in the background.

Black Bean and Corn Salad with Chipotle Dressing

A refreshing black bean and corn salad with red onion, cilantro and avocado in a smoky-sweet chipotle honey dressing blended from lime, red wine vinegar, garlic, cumin and chipotles in adobo. Better after it sits.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Salad
  • 15 oz sweet corn 1 can drained; or frozen or fresh
  • 15 oz black beans 1 can, rinsed and drained
  • 1 medium red onion diced
  • 1/2 cup cilantro loosely chopped
  • 1 avocado diced, added just before serving
Chipotle honey dressing
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 6 tablespoons vegetable oil 1/4 cup plus 2 Tbsp
  • 1 tablespoon minced garlic
  • 2 chipotle peppers in adobo more for spicier
  • 1/4 teaspoon oregano
  • 3/4 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Combine the corn, black beans, red onion and cilantro in a medium bowl and set aside.
  2. Puree the vinegar, lime juice, honey, oil, garlic, chipotles, oregano, cumin, salt and pepper in a food processor until smooth and velvety.
  3. Pour the dressing over the salad and toss to coat. Refrigerate at least 1 hour, or overnight.
  4. Add the diced avocado just before serving so it does not brown.

Notes

The dressing keeps 5 days in the fridge and doubles as a meat marinade or green salad dressing.