This no-cook black bean salad is loaded with fresh ingredients and topped with a sweet and spicy chipotle vinaigrette that takes only a minute to whip up! A healthy and flavorful salad you can pair up as a side with any favorite Mexican dish!
I have a newly developed addicted to Chipotle Mexican Grill. Until recently we always opted for Cafe Rio, which I absolutely love and always will. But I just might have enough room in my Top Ameri-Mex Restaurants Of All Time for both Cafe Rio and Chipotle. It’s like ice cream and frozen yogurt. You can’t compare the two, they’re just different. And both completely wonderful.
This salad doesn’t call for anything crazy, just some oldie but goodie fresh ingredients like black beans, red peppers, corn, red onions and cilantro (<— my heart throb). But the really kicker here is the dressing. Sweet, savory, and a little spicy, it’s perfectly satisfying for my Tex-Mex cravings.
I’m also gonna let you in on a little secret . . . This salad makes an amazing salsa! Serve it up by itself or with tortilla chips alongside your favorite Mexican dishes. It only takes about 5 minutes to throw together (my favorite part) and you can even turn it into a main dish if you want. Just grill up some chicken and toss it in with the rest of the salad ingredients – instant hearty and filling salad!
Chipotle Black Bean Salad
- 1 can black beans - drained and rinsed
- 1 cup fresh or frozen (thawed) corn
- ½ red bell pepper - diced
- ½ red onion - diced
- ⅓ cup cilantro leaves - roughly chopped
- 6 tablespoons red wine vinegar
- ¼ cup honey
- ¾ cup vegetable oil
- ½ teaspoon dried oregano - (may sub Italian seasoning in a pinch)
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon adobo sauce - (from a can of chipotle peppers packed in adobo sauce - these can be found near the jalapeños in most grocery stores)
- 2 teaspoons minced garlic
- juice of 1 lime
- In a large bowl toss all salad ingredients together.
- To prepare the dressing, whisk all ingredients until smooth. Pour over salad immediately before serving.
Recipe adapted from One Upon a Chef.
I have made this twice and we love it! Thank you for a great recipe!
This looks fantastic, but is 3/4 cup vegetable oil correct? I know this is a vinegarette dressing but it just seems like so much. Especially when compared to everything else. Anyways, thank you!
Yep that’s correct! It’s so yummy!!
This sounds fantastic, but what do people do with the chipotle peppers after you take your one tablespoon of adobe sauce from the can? Can you freeze it? I’ve seen other recipes that call for the adobe sauce but have never made them because I hate to waste the peppers and the rest of the sauce.
You can freeze the peppers or even put them in an airtight container in the fridge for a couple of months and use them for other chipotle recipes!
This has SO much oil. I made this exactly to recipe and it was drowning in oil. I’d say you could use 1 tbsp instead of 3/4 cup. This recipe has 2260 calories, 1440 calories in oil alone! 4 servings = 560 calories per serving, 360 of which is just oil calories! I had to drain most of the oil out of my “salad” to prevent it from being an oil soup, and it is still extremely greasy. Otherwise the flavors are good but seriously do not require this amount of oil.