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.
Prep Time20 minutesmins
Cook Time4 minutesmins
Total Time24 minutesmins
Course: Appetizer, Dinner, Lunch, Salad
Cuisine: American, Mexican
Keyword: black bean salad, corn and bean salad, corn salad, summer 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.