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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!

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


  • 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


  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.