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Home » Main Dishes » Black Bean and Corn Salad with Chipotle Lime Dressing

Black Bean and Corn Salad with Chipotle Lime Dressing

Last Updated March 19, 2023. Published July 4, 2022 Good For You Gluten Free

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Black Bean and Corn Salad with Chipotle Lime Dressing
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If you’re in the mood for an easy and pleasing summer salad, look no further than this black bean and corn salad made with only fresh ingredients and a homemade spicy chipotle lime vinaigrette. This post may contain affiliate links. Please see my disclosures.

I created this salad as a wonderful, fresh and totally gluten-free side dish that I knew everyone would love, regardless of their gluten-free status, and they do.

I’ve been making versions of this salad for years, using fresh corn when it’s in season, and chopping up a variety of fresh vegetables to add to the salad – pretty much adding whatever I have in the house.

This recipe is made with fresh sweet summer corn, which, when boiled, plumps up and becomes extra juicy. I combined the fresh corn with a diced bell pepper, diced jalapeno pepper, canned black beans, chopped red onions, and, of course, beautiful ripe avocados.

black bean and corn salad with chipotle lime dressing overhead image

When combined and topped with my Chipotle Lime Dressing, you have one healthy, delicious and irresistible salad that is perfect for summer potluck BBQs or meal planning for the week.

For the Black Bean and Corn Salad:

To prepare the black bean and corn salad, gather the following ingredients:

  • 3 corn ears, removed from the husk and washed
  • 1 15 ounce can black beans, drained and rinsed
  • 1 red or orange bell pepper, diced
  • 1 jalapeno pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 1 avocado, diced into large chunks
ingredients for black bean and corn salad

Bring a large pot of water to a boil and add the corn cobs. Cook the corn for 3-4 minutes, then remove from water to cool. Once cool to the touch, remove the corn kernels from the cobs using a sharp knife moving in a downward direction. Add the corn to a large bowl along with all the other ingredients.

black bean and corn salad topped with avocados (before dressing added)

For the Chipotle Lime Dressing, you’ll need:

Combine the following ingredients in a small glass jar and mix together well:

  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey (or maple syrup)
  • 2 limes, juiced
  • 2 garlic cloves, pressed or minced
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • Fresh black pepper, to taste

Pour dressing over the salad and toss the salad gently, leaving some of the shucked corn intact.

This salad is best served immediately as fresh vegetables can deteriorate quickly, especially avocados, which brown with exposure to air.

overhead pic of black bean and corn salad with chipotle lime dressing added

FAQs

Can I make this salad ahead of time? Yes, you can easily make this black bean and corn salad ahead of time. Simply prepare all the salad ingredients, except for the avocado, and add them to a big bowl. Cover and store in your fridge until you’re ready to serve it, no more than one day prior to serving. Just before serving, add the avocado and dressing and toss.

How do I store leftovers? Store leftovers in your fridge for 1-2 days. The avocados will brown and the vegetables will turn quickly, so eat the salad as soon as you dress it.

Bowl of black bean and corn salad upclose

Can I used canned corn? Yes, you can absolutely use canned corn. Just be sure to drain and rinse the canned corn. You could also use frozen corn, but I find frozen corn has a different texture that isn’t as good. If using frozen corn, be sure to defrost and drain it well.

I don’t like cilantro? What other herb do you recommend? If you don’t like cilantro, you can use Italian parsley and even a little mint or dill. This salad will enjoy whatever fresh herbs you add to it, although you can skip the herbs altogether too. The salad will still work well.

More Summer Recipes

Also try these summer recipes:

  • Blackened Salmon Salad with Jalapeno Lime Vinaigrette
  • Gluten-Free Pasta Salad Recipe with Homemade Italian Dressing
  • Mediterranean Cucumber Salad
  • My Famous Gluten-Free Greek Salad
  • Cauliflower Tabbouleh Salad without the Gluten

Black Bean and Corn Salad with Chipotle Lime Dressing

This black bean and corn salad will feed a crowd and has the perfect combination of sweet corn, spicy chipotle lime dressing, and a slew of wonderful textures and crunch. It will work well with any summer BBQ or potluck celebration.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Dinner, Lunch, Salad
Cuisine: American, Mexican
Keyword: black bean salad, corn and bean salad, corn salad, summer salad
Prep Time: 20 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
Servings: 4 servings
Calories: 372kcal
Author: Jenny Levine Finke

Ingredients

Black Bean and Corn Salad:

  • 3 corn ears removed from the husk and washed
  • 1 15 ounce can of black beans drained and rinsed
  • 1 red bell pepper or orange pepper, diced
  • 1 jalapeno pepper seeds and stem removed, diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup cilantro finely chopped
  • 1 avocado diced into large chunks (see notes)

Chipotle Lime Dressing

  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or maple syrup
  • 2 limes juiced
  • 2 garlic cloves pressed or minced
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • Fresh black pepper to taste

Instructions

For the Salad:

  • Bring a large pot of water to a boil and add the corn cobs. Cook at a rolling boil for 3-4 minutes, then remove the corn on the cob from water to cool. Once cool to the touch, remove the corn kernels from the cobs using a sharp knife moving in a downward direction. Add the corn to a large bowl.
  • Add the can of black beans, bell pepper, jalapeno, red onion and cilantro to the bowl with the corn. Top everything with the diced avocado.

For the Dressing:

  • Combine all the dressing ingredients in a glass jar and shake well. Pour the dressing over the salad and toss gently. Serve immediately.

Notes

If making this salad ahead of time, prepare all the salad ingredients, except for the avocado, and add them to a big bowl. Just before serving, add the avocado and dressing.
You can use canned corn (drained and rinsed) but I do not recommend frozen corn.
Store leftovers in your fridge for 1-2 days. The avocados will brown and the vegetables will turn quickly, so it’s best to eat the salad as soon as you dress it.
For an extra hearty meal, top salad with grilled or leftover chicken.
Don’t like cilantro? Swap with Italian parsley or omit herbs altogether.

Nutrition

Calories: 372kcal | Carbohydrates: 45g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 744mg | Potassium: 939mg | Fiber: 15g | Sugar: 9g | Vitamin A: 1556IU | Vitamin C: 67mg | Calcium: 71mg | Iron: 3mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Main Dishes, Salads, Sides Leave a Comment

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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