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Best Smoky Chipotle Corn and Black Bean Salad Recipe

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This bold, smoky, and bright salad features toasted corn, black beans, and a zesty lime-chipotle dressing. It’s quick, easy, and perfect for meal prep or as a crowd-pleasing side dish.

Ingredients

Scale
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 3 cups frozen sweet corn, thawed and patted dry
  • 2–3 chipotle peppers in adobo sauce, minced, plus 2 tablespoons adobo sauce
  • 1 large red bell pepper, diced small
  • 1/2 medium red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup freshly squeezed lime juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Toast the corn: Heat a large skillet over medium-high heat. Add the corn kernels in a single layer (no oil needed). Let them sit undisturbed for 2-3 minutes until they start to char and pop. Stir, then let them sit again for another 2 minutes. Transfer the toasted corn to a large bowl and let it cool slightly.
  2. Prep the beans and veggies: Drain and rinse the black beans well. Dice the red bell pepper into small, even pieces. Finely dice the red onion. If sensitive to raw onion, soak the diced onion in cold water for 5 minutes, then drain and pat dry.
  3. Make the dressing: In a small bowl or mason jar, combine the lime juice, olive oil, honey (or agave), minced chipotle peppers, adobo sauce, ground cumin, smoked paprika, garlic powder, and a generous pinch of salt and pepper. Whisk or shake until well combined.
  4. Combine everything: Add the black beans, diced bell pepper, diced red onion, and chopped cilantro to the bowl with the cooled corn. Pour the dressing over the top and toss gently but thoroughly until everything is evenly coated.
  5. Let it rest: Cover the bowl and let the salad sit at room temperature for at least 15 minutes (30 minutes is even better) to allow the flavors to meld.
  6. Final taste and serve: Give the salad a final stir. Taste and adjust seasoning with more lime juice, salt, or cilantro. Serve at room temperature or chilled.

Notes

Don’t skip toasting the corn—it adds a nutty, charred flavor that elevates the salad. Start with 2 chipotle peppers and adjust heat to taste. Letting the salad rest for at least 15 minutes allows the flavors to meld. For fresh corn, grill the ears directly over a gas flame for about 10 minutes before cutting off the kernels.

Nutrition

Keywords: chipotle corn black bean salad, smoky salad, vegan salad, gluten-free salad, summer salad, potluck recipe

Find it online: https://tastypierecipes.com/best-smoky-chipotle-corn-and-black-bean-salad-recipe/