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Black Bean and Corn Salad with Chipotle Dressing

This is the perfect side dish for your next entree! It also works well as a dip or stand-alone salad.
Prep Time 25 mins
chilling time 1 hr
Servings 6


  • food processor


Black Bean and Corn Salad

  • 14.5 oz can corn, drained
  • 1 red onion finely chopped
  • 14.5 oz can black beans, rinsed and drained
  • 1/2 cup loosely chopped cilantro
  • 1 avocado cut in chunks

Chipotle Dressing

  • 2 tbsp red vine vinegar
  • 2 tbsp lime juice
  • 2 tbsp honey
  • 2 chipotle chiles in adobo sauce
  • 1/4 tsp black pepper
  • 1 tsp Kosher salt
  • 3/4 tsp cumin
  • 1/4 tsp oregano
  • 1 tbsp minced garlic
  • 1/4 cup olive oil, plus 2 tbsp


For the salad

  • For the salad, combine all ingredients in a large bowl and mix. Leave out the avocado to add right before serving.

For the dressing

  • Place all ingredients in a food processor and puree until smooth.
  • Drizzle the dressing over the salad and toss to coat. Place the salad to chill for atleast one hour or overnight.
  • Add the avocado chunks and toss right before serving.
  • This dressing stays good in an airtight container in the refrigerator for up to 5 days.