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Black Bean Corn Tomato Salad with Chipotle Dressing

Black Bean Corn Tomato Salad with Chipotle Dressing

Prep time 35 minutes
Cook time 4 minutes
Ready in 39 minutes
Makes 6 servings


  • 2 ears fresh corn or 2 cups frozen corn, thawed
  • 1 15.5-oz 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 tbsp fresh lime juice
  • 1 tbsp red wine vinegar
  • 6 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 tsp cumin
  • 1/2 tsp 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, 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.
Recipe by Jeanette Chen of