Sweet Corn & Black Bean Salad with Chipotle Dressing

Sweet Corn & Black Bean Salad with Chipotle Dressing

Well… my timing hasn’t been the best for my recipe posts. As I share this wonderful summer salad, it is a balmy 46 degrees outside. But I will carry on! We planted some Bt sweet corn this year, as we do every year since my husband has a serious obessession with it. I have a post about putting up sweet corn for the freezer in the works. But this salad takes a different take on enjoying the sweet corn besides on the cob. 

I made this salad and enjoyed it by itself, I enjoyed it in burritos. Feel free to add/take away from the salad. A friend of mine made this salad for me and put cucumber in it. I didn’t have a cucumber on hand so I omitted it. There are plenty of delicious veggies out there that would be delightful in this salad. This is one of those recipes you can experiment with, don’t be afraid. 

Black Bean and Sweet Corn Salad with Chipotle Dressing
Serves 6
a great late summer or early fall salad
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. Salad
  2. 2 ears fresh corn, cooked
  3. 1 cup chopped red onion
  4. 1 - 14.5 oz can black beans, drained and rinsed
  5. 1 - 14.5 oz can garbanzo beans, drained and rinsed
  6. 1 red bell pepper, diced
  7. 2 medium tomatoes, diced
  8. 1 avocado, diced
  9. 1/4 cup feta cheese
  10. 1/2 cup loosely packed fresh chopped cilantro (or 3 tbsp dried)
  11. Dressing
  12. 2 tablespoons red wine vinegar
  13. 2 tablespoons fresh lime juice
  14. 2 tablespoons honey
  15. 1/4 cup plus 2 tablespoons vegetable oil
  16. 1 large garlic clove
  17. 1/4 teaspoon dried oregano
  18. 3/4 teaspoon cumin
  19. 2 chipotle peppers in adobo sauce
  20. Salt & pepper to taste
Instructions
  1. Make the salad by combining all ingredients and tossing well.
  2. Make the dressing by combining all of the ingredients in a blender or mini food processor; pulse until smooth.
  3. Pour the dressing over the salad and toss well.
  4. Garnish with a bit of fresh chopped cilantro if desired.
  5. Can be made up to 1 day ahead of time (omit avocados until ready to serve).
Notes
  1. Tip: to get rid of the harsh red onion flavor, soak onion in cold water for 10 minutes
Adapted from Once Upon a Chef
Adapted from Once Upon a Chef
Prairie Californian http://prairiecalifornian.com/
Jenny Dewey Rohrich

1 Comment

  1. September 17, 2014 / 7:20 am

    Perfect timing! We have an over abundance of corn around here. I’m sure you do too! I have made a similar recipe, but this one looks more my style! Hope to try this week. Thanks!
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