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Chipotle Black Bean Tomato Corn Avocado Salad

May 14, 2018 by Jeanette 17 Comments

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Chipotle Black Bean Corn Tomato Avocado Salad - this can be eaten as a dip or a salad - perfect for summer barbecues and picnics!

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.
Chipotle Black Bean Tomato Corn Avocado Salad - serve as a dip or on a bed of baby arugula for a complete salad - perfect for summer barbecues and picnics!

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.

Chipotle Black Bean Tomato Corn Avocado Salad - serve as a dip or on a bed of baby arugula for a complete salad - perfect for summer barbecues and picnics!

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.Chipotle Black Bean Corn Tomato Avocado Salad - this can be eaten as a dip or a salad - perfect for summer barbecues and picnics!

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.

Chipotle Black Bean Corn Tomato Avocado Salad - this can be eaten as a dip or a salad - perfect for summer barbecues and picnics!

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.

Chipotle Black Bean Tomato Corn Avocado Salad - serve as a dip or on a bed of baby arugula for a complete salad - perfect for summer barbecues and picnics!

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.

Chipotle Black Bean Tomato Corn Avocado Salad - serve as a dip or on a bed of baby arugula for a complete salad - perfect for summer barbecues and picnics!

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.

Chipotle Black Bean Tomato Corn Avocado Salad - serve as a dip or on a bed of baby arugula for a complete salad - perfect for summer barbecues and picnics!

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 Corn Tomato Avocado Salad - this can be eaten as a dip or a salad - perfect for summer barbecues and picnics!
5 from 1 vote
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Chipotle Black Bean Tomato Corn Avocado Salad

This can be served as a salad or a dip. Perfect for picnics and barbecues.
Course Salad, Side Dish
Prep Time 35 minutes
Cook Time 4 minutes
Total Time 39 minutes
Servings 6
Calories 287 kcal
Author Jeanette

Ingredients

  • 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

Chipotle Dressing

  • 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

Instructions

  1. 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.
  2. In a large bowl, place black beans, corn, tomatoes, avocado, cilantro and cilantro; toss together.
  3. 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.
  4. Pour dressing over black bean salad and toss gently.
  5. Serve on top of a bed of baby arugula, if desired.
Nutrition Facts
Chipotle Black Bean Tomato Corn Avocado Salad
Amount Per Serving
Calories 287 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 266mg12%
Potassium 613mg18%
Carbohydrates 25g8%
Fiber 7g29%
Sugar 8g9%
Protein 5g10%
Vitamin A 1040IU21%
Vitamin C 19.7mg24%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.

 

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Filed Under: Clean Eating, dairy-free, gluten-free, New Year, salads, side dishes, vegan, vegetarian Tagged With: summer salad

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Comments

  1. Angie@Angie's Recipes says

    June 27, 2016 at 6:07 am

    So colourful and fresh! That dressing sounds really awesome too.

    Reply
    • Jeanette says

      June 27, 2016 at 4:50 pm

      Thank you Angie!

      Reply
  2. Angie@Angie's Recipes says

    June 27, 2016 at 6:09 am

    Have never seen chipotle peppers in adobo sauce over here…what would you recommend as a replacement?

    Reply
    • Jeanette says

      June 27, 2016 at 4:51 pm

      Chipotle peppers are smoky and spicy – perhaps try a little smoked paprika and cayenne? Or, if you have harissa, stir a little in.

      Reply
  3. Rebecca @ Strength and Sunshine says

    June 27, 2016 at 9:58 am

    Always such a classic recipe! I love these kind of mexican inspired bean salads!

    Reply
    • Jeanette says

      June 27, 2016 at 4:52 pm

      Thank you Rebecca – this is a great summer salad 🙂

      Reply
  4. John T. says

    June 27, 2016 at 7:54 pm

    I will add this to this weeks meal plan. Hooked on avocado and black beans. Looks like a colorful summer salad to try!!! ????

    Reply
    • Jeanette says

      June 28, 2016 at 8:25 am

      I hope you enjoy this John – if you like it spicier, add more chipotle peppers 🙂

      Reply
      • John T. says

        June 29, 2016 at 8:05 pm

        I don’t think I could ever go wrong with your recipes. Everyone truly enjoyed it. I used four peppers, lol. ????

        Reply
        • Jeanette says

          June 29, 2016 at 9:07 pm

          John – so glad you all enjoyed this recipe – I had a feeling you’d spice things up 🙂

          Reply
  5. Michaela Valente says

    July 26, 2016 at 7:52 pm

    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!!!

    Reply
    • Jeanette says

      July 26, 2016 at 10:02 pm

      Thanks so much for trying this recipe Michaela – so glad you and your family enjoyed it! Thanks for letting me know 🙂

      Reply
  6. Donna Merrill says

    May 14, 2018 at 1:17 pm

    So, Colorful and it looks yummy too. I wish I could have tried it right now, it certainly looking yum.

    Reply
    • Jeanette says

      May 15, 2018 at 9:58 am

      Thanks Donna – I’ll be making this for our family gathering Memorial Day weekend 🙂

      Reply
  7. ResQRinse Team says

    May 16, 2018 at 11:10 pm

    5 stars
    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.

    Reply
  8. Kathleen Koch says

    March 22, 2019 at 2:48 pm

    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?

    Reply
    • Jeanette says

      March 22, 2019 at 3:13 pm

      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.

      Reply

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