Name: Black Bean and Corn Salad with Chipotle-Honey Vinaigrette Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 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); 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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Say hello to bold flavor and vibrant color with Black Bean and Corn Salad with Chipotle-Honey Vinaigrette! This irresistible salad bursts with the sweetness of corn, the earthiness of black beans, and the smoky heat of chipotle, all brought together by a tangy-sweet vinaigrette that packs just enough kick. Whether you’re prepping for a summer cookout or need an exciting weeknight side, this dish might just be your new go-to. Every bite delivers a confetti of freshness and spice that makes healthy eating (almost) addictive.

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

Ingredients You’ll Need

This recipe is a celebration of fresh, wholesome ingredients that transform simple pantry staples into pure magic. Every element brings something special to the party—color, texture, or that “just right” zing that makes you want seconds.

Black beans: Soft, hearty, and loaded with fiber—they give the salad richness and good-for-you staying power.
Corn (fresh or thawed frozen): Sweet pops of golden goodness that balance the heat and make every bite juicy and crisp.
Red bell pepper: Adds satisfying crunch and a burst of bright color.
Cherry tomatoes: Bring juicy acidity and a touch of sweetness—halve them for the perfect bite.
Red onion: Finely chopped for sharp flavor and color contrast; soak briefly in cold water if you prefer it milder.
Fresh cilantro: Chopped for an herby lift that wakes up all the flavors.
Avocado (optional): Creamy cubes add decadence and mellow out the heat—toss in just before serving.
Extra-virgin olive oil: Forms the silky base of the chipotle-honey vinaigrette.
Fresh lime juice: Essential for tang and brightness; use freshly squeezed for the best flavor.
Honey: A spoonful of sweetness to balance the smokiness and heat.
Chipotle pepper in adobo sauce: Minced for that distinct, smoky spice—start with one, taste, and add more if you like it hot!
Adobo sauce: Adds extra depth and a little more heat. Use the sauce from the chipotle can.
Garlic: Minced for a little aromatic punch in the vinaigrette.
Cumin: Just a bit, for subtle warmth and earthiness.
Salt and black pepper: To pull everything together and make the flavors sing.

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

Step 1: Combine the Salad Ingredients

Grab your biggest salad bowl and toss in the black beans, corn, red bell pepper, cherry tomatoes, red onion, and fresh cilantro. Give it a gentle stir—already, you’ll see a gorgeous rainbow of color that’s hard to resist. If you’re using avocado, hold off for now so it stays vibrant and creamy.

Step 2: Whisk Together the Chipotle-Honey Vinaigrette

In a small bowl or jar, add the olive oil, fresh lime juice, honey, minced chipotle pepper, adobo sauce, garlic, cumin, a big pinch of salt, and some black pepper. Whisk or shake until the vinaigrette turns creamy and fully combined. The aroma alone will have your kitchen smelling fantastic—it’s smoky, sweet, and tangy all at once.

Step 3: Dress and Toss the Salad

Pour the chipotle-honey vinaigrette over the salad mixture and gently toss to coat every ingredient. The flavors begin to mingle, the colors look even more inviting, and the anticipation starts to build. Taste and adjust the seasoning—maybe a pinch more salt or squeeze of lime.

Step 4: Add the Avocado (If Using)

If you love avocado, now’s the time to dice it and carefully fold it into the salad. This ensures those creamy chunks stay intact and don’t get mushy. Suddenly, your salad is next-level luscious!

Step 5: Chill or Serve Right Away

If you have a little patience, let the Black Bean and Corn Salad with Chipotle-Honey Vinaigrette rest in the fridge for 20 minutes—this melds the flavors beautifully. But if you can’t wait, dive in immediately! Either way, you’re in for something truly delicious.

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

Garnishes

Sprinkle extra cilantro, sliced green onions, or crumbled queso fresco over the top for a festive finish. For extra crunch, a handful of crushed tortilla chips or roasted pepitas works wonders. If you like a punchy contrast, a little extra lime wedge on the side lets everyone adjust the brightness to their taste.

Side Dishes

This salad happily stands on its own, but it’s especially at home next to grilled chicken, juicy shrimp, or smoky steak. You can also layer it into grain bowls, spoon it over warm rice, or stuff it into tortilla wraps for a satisfying lunch. It even works as a chunky salsa with tortilla chips for your next party.

Creative Ways to Present

Try serving your Black Bean and Corn Salad with Chipotle-Honey Vinaigrette nestled in crisp lettuce cups for a hand-held appetizer, or scattered atop baked sweet potatoes for a colorful twist. Stuff the salad into avocado halves, roasted bell pepper boats, or even as a zesty topping for classic tacos. The flavor and color will steal the show, however you serve it!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully—just pop your Black Bean and Corn Salad with Chipotle-Honey Vinaigrette into an airtight container and refrigerate for up to 2 days. If you’re planning ahead, add the avocado just before serving to keep it bright and creamy. The salad actually tastes even better after the flavors have mingled!

Freezing

Freezing isn’t ideal for this recipe, since the fresh veggies and vinaigrette can lose their texture and flavor. If you must, freeze without the avocado, and expect a slightly softer salad upon thawing. For best results, enjoy your Black Bean and Corn Salad with Chipotle-Honey Vinaigrette fresh from the fridge.

Reheating

There’s no need to reheat—this salad shines when served cold or at room temperature. If you want the flavors to bloom, just let it sit out for 10 or 15 minutes after pulling it from the fridge before serving.

FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! Canned corn is a convenient alternative—just be sure to drain and rinse it well before adding to your salad. The flavor will still be sweet and delicious.

How spicy is the vinaigrette?

The chipotle-honey vinaigrette brings a gentle smoky heat, but you can easily adjust it. For less spice, use half a chipotle pepper or skip the extra adobo sauce. If you like it bold, add another pepper!

Can I make this salad ahead of time?

Yes! In fact, Black Bean and Corn Salad with Chipotle-Honey Vinaigrette gets even better after the flavors sit together for a bit. Just wait to add the avocado until you’re ready to serve to keep things fresh and creamy.

Is this salad vegan and gluten-free?

Yes, as long as you use vegan-friendly honey or swap it out for agave, this salad is totally vegan and naturally gluten-free, making it a perfect dish for a crowd with dietary preferences.

What protein can I add to make it a meal?

Try mixing in grilled chicken, shrimp, or cooked quinoa if you want more filling power. These extras pair beautifully with the vibrant flavors of Black Bean and Corn Salad with Chipotle-Honey Vinaigrette.

Final Thoughts

If you’re craving something colorful, nutritious, and downright delicious, this Black Bean and Corn Salad with Chipotle-Honey Vinaigrette will not disappoint. It’s easy, fresh, and guaranteed to brighten any table. Give it a try—with one bite, you might find yourself making it again and again!

Black Bean and Corn Salad with Chipotle-Honey Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 22 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 perfect for a light lunch or side dish. The combination of black beans, sweet corn, crunchy vegetables, and a smoky-sweet vinaigrette creates a satisfying and nutritious salad.

Ingredients

Scale

Main 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

Main Salad: In a large bowl, combine the black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
Chipotle-Honey Vinaigrette: In a small bowl or jar, whisk together the olive oil, lime juice, honey, minced chipotle pepper, adobo sauce, garlic, cumin, salt, and pepper until smooth and emulsified.
Pour the chipotle-honey vinaigrette over the salad and toss gently to coat.
If using, gently fold in the diced avocado just before serving.
Serve immediately or refrigerate for up to 2 days.