This Chipotle Black Bean Tomato Corn Avocado Salad can be enjoyed as a dip or salad. It’s perfect for entertaining during warmer months. We’re hosting a celebration in a few weeks, and this salad is going to be on the menu. It’s great for a crowd, and fits right in during grilling season.
This post is sponsored by Peapod
Can I tell you how much I love warmer weather? I love the simplicity of grilling and making salads featuring fresh produce in season. Today, I’m sharing a recipe for a Black Bean Corn Tomato Avocado Salad with Chipotle Dressing that I developed for Peapod, the online grocery delivery service. This salad was inspired by a salad that was served at a catered bridal shower I attended.
Prepping the Chipotle Black Bean Tomato Corn Avocado Salad
First, gather all the salad ingredients ~ black beans, fresh cherry tomatoes, fresh corn, creamy avocado, cilantro and scallions.
Then, prep all the salad ingredients. If you’re using canned black beans, rinse well and drain them. Cut the cherry tomatoes in half, chop the scallions, cube the avocado, cut the corn off the cob (briefly steam or boil first) and mince the cilantro.
Making the Chipotle Dressing
Then, make the Chipotle Dressing. I put everything in the blender to ensure an smooth dressing. This dressing is smoky, spicy and just a little sweet, and compliments the salad ingredients nicely.
Finally, toss everything together, and this salad is ready to serve. You can make this ahead of time if you like – just leave out the avocados until you’re ready to serve, so they don’t turn brown.
Enjoy this Chipotle Black Bean Tomato Corn Avocado Salad as a dip if you like or serve on top of a bed of baby arugula for a complete salad. This is the perfect summer salad to bring to your next barbecue or picnic.
More Summer Side Dish Recipes
Check out these recipes for more summer side dish ideas:
Mediterranean Quinoa Salad
Mexican Corn Quinoa Salad
Farmer’s Market Corn Salad
Mango Avocado Black Bean Quinoa Salad
Chipotle Black Bean Tomato Corn Avocado Salad
- 2 cups fresh corn or thawed frozen corn
- 1 1/2 cups or 1 15.5 ounce can organic cooked black beans rinsed and drained
- 2 cups multicolored mini tomatoes cut in half
- 1 avocado chopped
- 1/4 cup cilantro minced
- 2 scallions minced
- 4 cups baby arugula optional
- 2 chipotle peppers in adobo sauce seeds removed
- 1 garlic clove chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- sea salt and freshly ground black pepper to taste
If using fresh corn, steam or boil corn on the cob for 4 minutes; remove and let cool; cut off corn from cob. If using frozen corn, there is no need to cook it; just thaw and drain it.
In a large bowl, place black beans, corn, tomatoes, avocado, cilantro and cilantro; toss together.
Make Chipotle Dressing by placing seeded chipotle peppers, garlic, lime juice, red wine vinegar, honey, cumin and oregano in a blender. With blender running, slowly drizzle in olive oil until blended. Season to taste with salt and pepper.
Pour dressing over black bean salad and toss gently.
Serve on top of a bed of baby arugula, if desired.
Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.
Angie@Angie's Recipes says
So colourful and fresh! That dressing sounds really awesome too.
Thank you Angie!
Angie@Angie's Recipes says
Have never seen chipotle peppers in adobo sauce over here…what would you recommend as a replacement?
Chipotle peppers are smoky and spicy – perhaps try a little smoked paprika and cayenne? Or, if you have harissa, stir a little in.
Rebecca @ Strength and Sunshine says
Always such a classic recipe! I love these kind of mexican inspired bean salads!
Thank you Rebecca – this is a great summer salad 🙂
John T. says
I will add this to this weeks meal plan. Hooked on avocado and black beans. Looks like a colorful summer salad to try!!! ????
I hope you enjoy this John – if you like it spicier, add more chipotle peppers 🙂
John T. says
I don’t think I could ever go wrong with your recipes. Everyone truly enjoyed it. I used four peppers, lol. ????
John – so glad you all enjoyed this recipe – I had a feeling you’d spice things up 🙂
Michaela Valente says
Made this tonight for my family and it was a big hit! Loved all the fresh ingredients from my garden. Great side dish for the burritos!!!
Thanks so much for trying this recipe Michaela – so glad you and your family enjoyed it! Thanks for letting me know 🙂
Donna Merrill says
So, Colorful and it looks yummy too. I wish I could have tried it right now, it certainly looking yum.
Thanks Donna – I’ll be making this for our family gathering Memorial Day weekend 🙂
ResQRinse Team says
This looks absolutely fantastic! We like the idea of doing this as a salad, a dip, or a wrap. We can’t wait to mix this up.
Kathleen Koch says
Making for the first time. It is all prepped but gathering is not for a few hours. Can I dress the salad ahead of time or should I dress just before serving?
You can mix everything together, except the avocado – I would keep that separate and toss gently with some fresh lemon or lime juice to keep it from browning.