Get ready to meet your new go-to dish for potlucks, meal prep, or any day you’re craving something vibrant and packed with flavor: Black Bean and Corn Salad with Chipotle-Honey Vinaigrette. Every bite bursts with color, crunch, and smoky-sweet tang, making this salad perfect for sunshine-filled tables and hungry crowds. Whether you’re after something hearty yet fresh, or a dazzling side that doubles as a light meal, this salad is here to brighten up your menu and mood in minutes.

Black Bean and Corn Salad with Chipotle-Honey Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

This salad celebrates a short list of wholesome, easy-to-find ingredients, each one doing its part for taste and texture. There’s no fancy prep here, just simple, colorful produce and a vinaigrette with enough personality to make even stubborn eaters curious!

Black beans: Earthy and hearty, black beans form the protein-rich base for this salad and soak up all that delicious vinaigrette.
Corn: Fresh or frozen corn adds bursts of sweetness and a little corn crunch that keeps each bite lively.
Red bell pepper: For a crisp, juicy bite and a splash of vibrant color.
Cherry tomatoes: Their natural sweetness and pop make the salad even more irresistible.
Red onion: Just enough sharpness for balance—finely chopped so it mingles with every forkful.
Fresh cilantro: A big handful gives herbal freshness and a summery green finish.
Avocado (optional): Creamy avocado cubes bring richness and contrast to the bright, zippy flavors.
Extra-virgin olive oil: The foundation of our Chipotle-Honey Vinaigrette, giving it silky body and mellow depth.
Fresh lime juice: The acidity lifts every other ingredient, tying the whole salad together.
Honey: Just a touch balances the smoky heat in the vinaigrette and rounds out the flavors.
Chipotle pepper in adobo: Smoky, spicy, and totally essential for that craveable kick—don’t skip it!
Adobo sauce: Intensifies the smokiness and infuses every bite with deep, warm spice.
Garlic: A must for instant savoriness—minced super fine so it melds right in.
Cumin: A pinch brings subtle warmth and an unmistakable Southwestern vibe.
Salt and black pepper: Brings out all the flavors—taste and adjust until it’s just right for you.

How to Make Black Bean and Corn Salad with Chipotle-Honey Vinaigrette

Step 1: Gather and Prep Your Ingredients

Start by draining and rinsing the black beans thoroughly so they’re ready to soak up all that zesty vinaigrette. If you’re using frozen corn, let it thaw completely—no need to cook it. Dice the bell pepper, halve the cherry tomatoes, finely chop the red onion, and give the cilantro a quick rough chop. If you’re opting for avocado, dice it just before serving to keep it fresh and green.

Step 2: Mix the Veggies

Grab a large mixing bowl and add the black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro. This is your moment to marvel at how colorful it all looks already—the salad is halfway done and it’s already a showstopper!

Step 3: Whisk Up the Chipotle-Honey Vinaigrette

In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lime juice, honey, minced chipotle pepper, adobo sauce, minced garlic, cumin, and a generous pinch of salt and pepper. Taste as you go—the vinaigrette should be smoky, tangy, a touch sweet, and irresistible. It should coat the back of a spoon and smell amazing.

Step 4: Dress and Toss

Pour the Chipotle-Honey Vinaigrette directly over your beautiful bowl of veggies and beans. Now, toss everything gently but thoroughly, making sure every bit is glossy and well coated. This step is where all those good flavors come to life. If you’re adding avocado, gently fold it in just before serving for maximum creaminess without any mushiness.

Step 5: Serve and Enjoy

You’re done! You can serve the Black Bean and Corn Salad with Chipotle-Honey Vinaigrette right away for a fresh, zesty experience, or let it chill in the fridge for an hour or two—this will let the flavors mingle and intensify even more. It’s just as happy in a lunchbox as it is on the dinner table.

How to Serve Black Bean and Corn Salad with Chipotle-Honey Vinaigrette

Garnishes

A little flourish goes a long way. Try scattering a few extra chopped cilantro leaves on top or a final squeeze of lime for extra brightness. If you want even more color and interest, a sprinkle of crumbled queso fresco or pepper jack cheese is delicious, and thinly sliced radishes add crunch and pop.

Side Dishes

This salad is a true team player. Pair it with grilled chicken, shrimp, or steak for a balanced and hearty meal, or offer it alongside tacos, tostadas, or cheesy quesadillas. It’s also wonderful with warm rice, quinoa, or a scoop of guacamole for double the creamy goodness.

Creative Ways to Present

For parties, scoop Black Bean and Corn Salad with Chipotle-Honey Vinaigrette onto endive leaves or tortilla chips for colorful bites. Tuck it into soft tortillas for vegetarian tacos, pile it atop crunchy tostadas, or stuff it into a halved avocado or bell pepper for a dramatic, edible bowl that’s as fun to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Black Bean and Corn Salad with Chipotle-Honey Vinaigrette to an airtight container and refrigerate. It will stay fresh for up to 2 days. Hold off on adding the avocado until just before serving if you’re making it ahead, as avocado browns more quickly.

Freezing

Unfortunately, this salad isn’t a good candidate for freezing, since the veggies lose their lovely crispness and the vinaigrette can separate. For best results, enjoy it fresh or within a day or two of making.

Reheating

No need to reheat—this salad is meant to be served chilled or at room temperature. Just give it a good toss before serving to redistribute the vinaigrette. If you’re using leftovers as a taco filling, you can spoon the salad into warm tortillas straight from the fridge for an instant meal.

FAQs

Can I use canned corn instead of frozen or fresh?

Yes, you can use canned corn in place of frozen or fresh in Black Bean and Corn Salad with Chipotle-Honey Vinaigrette. Just be sure to drain and rinse it well to remove excess salt and brine, and you’re good to go.

What if I don’t like cilantro?

No worries! You can substitute with fresh parsley or even a smaller amount of chopped green onion for a milder herbal note in your salad.

How spicy is this vinaigrette?

The Chipotle-Honey Vinaigrette has a moderate, smoky heat thanks to the chipotle pepper and adobo sauce. If you want a milder salad, start with half the chipotle and add more to taste, or omit it entirely for a kid-friendly version.

Can I make this salad ahead of time?

Absolutely! Black Bean and Corn Salad with Chipotle-Honey Vinaigrette actually tastes even better after an hour or two in the fridge, as the flavors have time to develop. Just add the avocado just before serving for that perfect creamy texture.

Is this recipe vegan and gluten-free?

Yes indeed! The base recipe is both vegan and gluten-free. Just check your brand of chipotle in adobo sauce to make sure there are no sneaky animal products or gluten-containing additives.

Final Thoughts

If you’re looking for a punchy, craveable dish that’s as fun to eat as it is easy to make, you can’t go wrong with Black Bean and Corn Salad with Chipotle-Honey Vinaigrette. Try it this week—your tastebuds (and friends) will absolutely thank you!

Black Bean and Corn Salad with Chipotle-Honey Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 20 reviews

Author: Emma
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

This Black Bean and Corn Salad with Chipotle-Honey Vinaigrette is a vibrant and flavorful dish that’s perfect for summer gatherings. The combination of black beans, corn, bell pepper, and a zesty vinaigrette creates a refreshing salad that can be enjoyed on its own or as a side dish.

Ingredients

Scale

Salad:

2 cans (15 ounces each) black beans, drained and rinsed
1 1/2 cups fresh or frozen corn, thawed
1 red bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 avocado, diced (optional)

Chipotle-Honey Vinaigrette:

1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon honey
1 chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce (from the can)
1 clove garlic, minced
1/2 teaspoon cumin
Salt and black pepper to taste

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Instructions

Combine Salad Ingredients: In a large bowl, mix black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
Prepare Vinaigrette: In a small bowl, whisk together olive oil, lime juice, honey, chipotle pepper, adobo sauce, garlic, cumin, salt, and pepper until well combined.
Toss Salad: Pour the vinaigrette over the salad and gently toss to coat all ingredients.
Add Avocado: If using, fold in the diced avocado just before serving.
Serve: Enjoy immediately or refrigerate for up to 2 days.