Black Bean and Corn Salad with Chipotle-Honey Vinaigrette

Packed with black beans, sweet corn, and a tangy vinaigrette with just the right balance of smoky heat and sweetness, this is one of those summer potluck recipes that always gets people coming back for more. It’s perfect for a cookout, potluck, or taco night, and as a bonus, it holds up beautifully in the fridge and doubles as a seriously delicious dip.

The flavor combination is what makes it so hard to resist. You get the sweetness from the corn, the heartiness of the black beans, and that bold, zesty dressing that ties everything together with just the right touch of smoky heat.

It’s also the kind of make-ahead recipe that only gets better when it’s ready to go before serving. Since it keeps so well in the fridge, it’s an easy choice when you want something dependable for gatherings without scrambling at the last minute.

Whether it’s served alongside tequila lime chicken or scooped up with tortilla chips as a dip, it never lasts long. The bowl always ends up empty, and that’s usually the best kind of recipe review.

Black Bean and Corn Salad with Chipotle-Honey Vinaigrette

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Packed with black beans, sweet corn, and a tangy vinaigrette with just the right balance of smoky heat and sweetness, this is one of those summer potluck recipes that always gets people coming back for more. It’s perfect for a cookout, potluck, or taco night, and as a bonus, it holds up beautifully in the fridge and doubles as a seriously delicious dip.

Ingredients

For the Salad:

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• 2 ears fresh corn
• 1 cup chopped red onion
• 1 (15.5-oz) can black beans
• 1 red bell pepper, diced (about 1 cup)
• ½ cup loosely packed fresh chopped cilantro, plus a bit more for garnish, if desired
• 1 avocado

For the Dressing:

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• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice, from 1 to 2 limes
• 2 tablespoons honey
• ¼ cup + 2 tablespoons vegetable oil
• 1 large clove garlic, roughly chopped
• ¼ teaspoon dried oregano
• ¾ teaspoon ground cumin
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers, and if they are all large, use only 1½)

Instructions

Step-By-Step Instructions

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