Why You’ll Love This Recipe
This Black Bean and Corn Salad with Chipotle Lime Dressing is a vibrant, flavorful dish that’s perfect for summer barbecues, picnics, or as a fresh side to any meal. The creamy black beans and sweet corn are complemented by the smoky heat of chipotle chili and the tangy lime dressing, while the avocados add richness and creaminess. With fresh cilantro and a touch of honey for balance, this salad offers a burst of flavor in every bite. It’s quick to prepare, satisfying, and sure to impress!
Ingredients
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob
- 1 large red bell pepper, diced (1 cup)
- 2 cloves garlic, minced
- ¼ cup red onions, diced
- 2 teaspoons salt
- 1 tablespoon chipotle chili in adobo sauce, minced
- 1 tablespoon honey
- ¼ cup extra virgin olive oil
- 1 teaspoon lime zest
- ¼ cup fresh lime juice
- ½ bunch fresh cilantro, chopped
- 2 Hass avocados, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Salad Base: In a large mixing bowl, combine the rinsed and drained black beans, corn kernels, diced red bell pepper, minced garlic, and diced red onions.
- Make the Chipotle Lime Dressing: In a small bowl, whisk together the chipotle chili in adobo sauce, honey, extra virgin olive oil, lime zest, fresh lime juice, and salt. Stir until the honey dissolves and the dressing is smooth.
- Combine: Pour the dressing over the salad base and toss everything gently to combine, ensuring the beans and vegetables are evenly coated.
- Add Avocado and Cilantro: Gently fold in the chopped avocados and fresh cilantro.
- Serve: Serve the salad immediately or chill for 30 minutes to allow the flavors to meld together before serving.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Total Time: 15 minutes
Variations
- Add Protein: For extra protein, add grilled chicken, shrimp, or even crumbled feta cheese to the salad.
- Spicy Version: If you love more heat, add additional chipotle chili or a few dashes of hot sauce.
- Swap the Beans: You can use kidney beans or pinto beans in place of black beans for a different flavor profile.
- Sweet Corn Alternative: If fresh corn isn’t available, you can use frozen or canned corn instead.
Storage/Reheating
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocados may brown, so it’s best to serve the salad fresh.
- Reheating: This dish is served cold, so no reheating is necessary.
FAQs
1. Can I use frozen corn instead of fresh corn?
Yes, frozen corn works perfectly in this recipe. Just make sure to thaw and drain it before using.
2. Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time, but it’s best to add the avocado just before serving to keep it fresh and green.
3. Can I use a different type of chili for the dressing?
Yes, if you prefer a milder chili, you can use ancho chili powder or omit the chipotle chili altogether for a less spicy version.
4. Can I substitute the honey in the dressing?
Yes, you can substitute honey with agave syrup, maple syrup, or a sugar substitute if you prefer.
5. What can I serve this salad with?
This salad pairs wonderfully with grilled meats, tacos, or even as a standalone dish. You can also serve it with tortilla chips for a crunchy bite.
6. Can I add cheese to this salad?
Yes, crumbled queso fresco, feta cheese, or shredded cheddar would be great additions to this salad.
7. Can I freeze this salad?
It’s not recommended to freeze this salad due to the avocados and fresh vegetables, which may change in texture after freezing.
8. Can I make this salad without cilantro?
Yes, if you’re not a fan of cilantro, you can substitute it with parsley or simply leave it out.
9. Can I add more lime juice for extra tang?
Absolutely! Feel free to add more lime juice to suit your taste preferences.
10. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
Conclusion
This Black Bean and Corn Salad with Chipotle Lime Dressing is a delicious and easy-to-make dish that packs a punch of flavor with its smoky, tangy dressing and fresh ingredients. It’s the perfect side dish for summer cookouts, but it’s versatile enough to be enjoyed year-round. Whether you serve it as a salad, a dip with chips, or alongside your favorite protein, this dish is sure to be a crowd-pleaser. Enjoy it fresh, or let it chill for a while to let the flavors develop even more!
Print
Easy Homemade Black Bean Salad
- Total Time: 15 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Black Bean and Corn Salad with Chipotle Lime Dressing is a vibrant and flavorful dish packed with smoky, tangy, and creamy elements. Featuring black beans, corn, red bell pepper, and avocado, this salad is perfectly complemented by a zesty chipotle lime dressing. Ideal for summer barbecues or as a side to any meal, it’s quick to prepare and offers a burst of flavor in every bite.
Ingredients
For the Chipotle Lime Dressing:
1 tablespoon chipotle chili in adobo sauce, minced
1 tablespoon honey
¼ cup extra virgin olive oil
1 teaspoon lime zest
¼ cup fresh lime juice
2 teaspoons salt
For the Black Bean and Corn Salad:
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
1 large red bell pepper, diced (1 cup)
2 cloves garlic, minced
¼ cup red onions, diced
½ bunch fresh cilantro, chopped
2 Hass avocados, chopped
Instructions
-
Prepare the Salad Base: In a large mixing bowl, combine the black beans, corn kernels, diced red bell pepper, minced garlic, and diced red onions.
-
Make the Chipotle Lime Dressing: In a small bowl, whisk together the chipotle chili in adobo sauce, honey, olive oil, lime zest, lime juice, and salt until the honey dissolves and the dressing is smooth.
-
Combine: Pour the dressing over the salad base and toss everything gently to combine, making sure the beans and vegetables are evenly coated.
-
Add Avocado and Cilantro: Gently fold in the chopped avocados and fresh cilantro.
-
Serve: Serve the salad immediately or chill for 30 minutes to allow the flavors to meld together before serving.
Notes
Add Protein: For extra protein, add grilled chicken, shrimp, or crumbled feta cheese.
Spicy Version: Increase the chipotle chili or add hot sauce for more heat.
Swap Beans: Use kidney beans or pinto beans instead of black beans.
Sweet Corn Alternative: Frozen or canned corn works if fresh corn isn’t available.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Method: No-Cook, No-Bake
- Cuisine: Mexican, Tex-Mex
