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