Black Bean & Corn Salad (with Chipotle-Honey Vinaigrette!)

recipies Feb 24, 2022

Oh my YUM. This recipe is SO GOOD.

We're in Florida for a few days, visiting my folks. The climate is a stark difference from home right now.. we rolled in to 80 degrees while simultaneously getting photos from back home where it snowed last night, ha! 

Salads are always a good idea when the weather is warm, so I was stoked to try this one today. It was so good, I'm convinced you need to try it too.

This could be served as an appetizer or as a side salad as part of a meal. 

So let's get to it, shall we? Here's what you need...


  • 1 can of fire roasted corn (or two fresh ears of corn, if you're fancy) 
  • 1 cup chopped red onion
  • 1 can black beans (rinsed) 
  • 1 red bell pepper, diced 
  • 1/2 cup loosely packed fresh chopped cilantro
  • 1 avocado

For the Dressing:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey 
  • 1/4 cup plus 2 tablespoons olive oil or avocado oil 
  • 1 large garlic clove roughly chopped 
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt 
  • 1/4 teaspoon black pepper
  • 2 chipotle peppers in adobo sauce (from a can) 


In a large bowl, add corn, beans, red onion, red bell pepper, and cilantro. 

Make the dressing by combining all of the ingredients in a blender or food processor; process until smooth. 

Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour prior to serving.

Right before serving, slice avocado into small, bite size pieces and fold in to the salad. Add a little more lime to taste. Garnish with cilantro, and serve cold with chips, or as a side salad.


PS.. leave a comment below if you make this! Would love to hear what you think! 

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