Black Bean and Corn Salad with Chipotle-Honey Vinaigrette

IMG_2586 (575x381)If you’re tired of the same old potato salad and cole slaw and trying to come up with a new side dish for a 4th of July picnic, I have a great suggestion for you.

My sister Tina tried a recipe from one of my favorite blogs and then sent it to me saying it was a keeper.  Even though I subscribe to the blog, I had somehow missed seeing this delicious recipe for a Black Bean and Corn Salad with Chipotle-Honey Vinaigrette.  Boy, would I have missed out!

Even though I have a pretty good idea of whether a new recipe is going to be a winner or not, I am sometimes disappointed at how it turns out.  That’s why there’s nothing better than getting a thumbs-up recommendation or—even better—getting to sample some delicious food that someone else has made and asking for the recipe.  I’ve always thought that a fabulous idea for a restaurant for foodies would be one that offered several of the monthly featured dishes, appetizers, desserts, etc., from one or more of the popular food magazines such as Bon Appétit, Fine Cooking, Food Network et al.  I’d be a frequent customer for sure!  Then I’d go home knowing which recipes were winners without the trial and error.

Even though the bean and corn salad has Mexican flavors, it works just fine with hamburgers and hot dogs, not to mention chicken and steak.  I love the traditional combo of black beans, fresh corn, red onion, red pepper, cilantro and avocado—yum!  And the vinaigrette—my, my is it ever good.  The chipotle pepper gives it a little bit of heat which is nicely balanced by the honey.

My sister’s right—it’s a keeper!

One year ago:  Cheesecake Lemon Bars

Two years ago:  Lobster Corn Chowder

Three years ago:  Red, White and Blue Salad

Four years ago:  4th of July Parfait

Five years ago:  Flag Cake

Black Bean and Corn Salad with Chipotle-Honey Vinaigrette

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Ingredients for the Salad

  • 2 ears fresh corn
  • 1 cup chopped red onion
  • 1 (14.5 oz.) can black beans
  • 1 red bell pepper, diced (about 1 cup)
  • 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)
  • 1 avocado

Ingredients for the Vinaigrette

  • 2 tbl. red wine vinegar
  • 2 tbl. fresh lime juice, from 1-2 limes
  • 2 tbl. honey
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 large garlic clove, roughly chopped
  • 1/4 tsp. dried oregano
  • 3/4 tsp. cumin
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 canned chipotle pepper in adobo sauce (1 pepper, not 1 can—you can freeze the remaining peppers)  Note:  Original recipe called for 2 peppers, but 1 pepper provided just the right amount of heat for me.  I also shook off any excess adobo sauce from the pepper.


Bring a large pot of salted water to a boil.  Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes.  Remove the corn from the water and let cool.

Meanwhile, place the chopped red onions in a small bowl and cover with water.  Let sit about ten minutes, then drain completely in a sieve and set aside.

Place the beans in a sieve; run under cold water to rinse well.  Let drain completely and set aside.

Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips.  Add the beans, red onion, red bell pepper and cilantro.

Make the dressing by combining all of the ingredients in a blender or food processor; process until smooth.

IMG_2577 (575x383)Pour the dressing over the salad and toss well.  Cover and refrigerate for at least 1 hour or, preferably, overnight.

Right before serving, slice the avocado in half.  Remove the pit; using a butter knife, cut a grid in each half.  Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary.  You can add a squeeze of fresh lime to freshen it up.  Garnish with a bit of fresh chopped cilantro if desired.  Serve cold.

Source:   Slightly adapted recipe from Once Upon a Chef

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