Black Bean & Corn Salad with Chipotle-Honey Vinaigrette
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Once Upon a Chef · by Jennifer Segal★ 5.0 (566)

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 13%
CARBS 32G41% OF CAL
10G FIBER9G SUGAR13G OTHER
FAT 20G57% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful salad of black beans, corn, bell peppers, and avocado dressed with a chipotle-honey-lime vinaigrette and fresh cilantro. Bright and flavorful for cookouts and potlucks.

sidemexicansaladbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 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))
PREP
—
SODIUM
640MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.