There’s something undeniably satisfying about a chilled, flavor-packed salad that brings both heat and freshness to the table—and this chipotle corn and black bean salad does exactly that. Whether you're prepping for a summer BBQ, searching for mexican side dishes easy enough to throw together last minute, or just craving something that hits the spot with a smoky twist, this salad brings the goods. With charred corn, tender black beans, creamy avocado, and a zesty lime dressing, this isn't just a salad—it’s a fiesta in a bowl. Oh, and it makes an excellent black bean side dish or a cool contrast to spicy mains like grilled carne asada or chipotle chicken tacos.
Zesty Chipotle Corn and Black Bean Salad
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Main Course, Side Dish
Cuisine American, Mexican
Skillet or Grill Pan For charring corn if using fresh or thawed kernels. A gas stove and tongs also work for quick charring.
Mixing bowl A large bowl helps combine everything evenly.
Knife & cutting board For chopping veggies and herbs.
Citrus juicer or reamer Makes squeezing fresh limes quicker, though your hands work fine in a pinch.
- 2 cups corn kernels fresh is best, but frozen or canned will work
- 1 ½ cups cooked black beans drained and rinsed
- 1 ripe avocado diced
- ½ red onion finely chopped
- 1 red bell pepper diced
- ¼ cup fresh cilantro chopped
- 1 chipotle pepper in adobo finely chopped (adjust to taste)
- 1 teaspoon adobo sauce
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 garlic clove minced
- Salt and pepper to taste
- Optional: ½ teaspoon cumin or smoked paprika for extra depth
Char the Corn
Heat a dry skillet over medium-high. Add corn and let it sit undisturbed for 2–3 minutes until slightly charred, then stir and continue until most kernels are golden-brown. Let cool.
Mix the Dressing
In a small bowl, whisk together lime juice, olive oil, minced garlic, adobo sauce, chopped chipotle, salt, pepper, and cumin (if using).
Combine Salad Ingredients
In your mixing bowl, toss together the corn, black beans, avocado, red onion, bell pepper, and cilantro.
Dress it Up
Pour the dressing over the salad and toss gently to coat without mashing the avocado.
Chill or Serve Immediately
This salad tastes amazing right away but gets even better after 30 minutes in the fridge.
Perfect Pairings
This chipotle corn and black bean salad plays well with everything from grilled meats to vegetarian mains. Try it alongside grilled shrimp skewers, veggie quesadillas, or as a topping in a black bean taco salad. It's also a killer base for a mexican bean salad bowl—just add quinoa and call it a day. Craving chips? Boom, you’ve got yourself a corn and bean salsa recipe ready to scoop.
FAQs
1. Can I use canned corn and beans?
Yes! Just make sure to rinse the beans and drain the corn. It makes this black bean corn salad easy and quick to pull together.
2. What type of beans work best?
Black beans are the star here, but feel free to mix in pinto or kidney beans for a more colorful mexican salad recipe.
3. Can I make this ahead of time?
Definitely. Just leave out the avocado until you’re ready to serve to keep it fresh and bright.
4. Can I turn this into a meal?
Add cooked quinoa for a quinoa black bean salad, or top with grilled chicken or tofu for a protein boost.
5. How spicy is it?
The chipotle adds a smoky kick, but you can scale the heat up or down by adjusting the amount of chipotle and adobo.
