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
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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.
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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.
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Combine: Pour the dressing over the salad base and toss everything gently to combine, making sure the beans and vegetables are evenly coated.
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Add Avocado and Cilantro: Gently fold in the chopped avocados and fresh cilantro.
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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
