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
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.
Notes
- Add grilled chicken, shrimp, or quinoa for extra protein.
- This salad makes a delicious topping for tacos or a side for grilled meats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
