Southwestern Black Bean Salad

Southwestern black bean salad

The last few weeks I have been on a mexican food kick like no other.  So brace yourself for all the goodness that will be coming your way soon.  I realized after the fact that the timing works out perfectly for Cinco de Mayo, which is rapidly approaching.  I wish I could say I planned it that way but I didn’t.  Although maybe I shouldn’t have just told you that … so I would have looked like I was all over it.

Southwestern black bean salad

But let’s talk about the first dish in the lineup I have for you over the next few weeks.  Southwestern black bean salad.  It may not sound like much, but I promise that this side dish is worth making.  It is filling and full of some of my favorites – like corn, tomato and of course avocado.  And the dressing?  Amazing.  Lime, honey and chipotle join forces to make this salad even more irresistible.

Southwestern black bean salad

So go fill your belly with this southwestern black bean salad.  It will be happy you did.  And then check back soon … we’re just getting started.

Yield: about 6 servings

Southwestern Black Bean Salad

Recipe for southwestern black bean salad. Filled with beans, corn, tomatoes, green onions and cilantro. Topped with a honey lime chipotle dressing.

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  • 2 tablespoons olive oil, divided
  • 2 ears corn, kernels removed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 tomato, chopped
  • ⅓ cup cilantro, roughly chopped
  • ½ cup crumbled queso fresco
  • 2 green onions, thinly sliced
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 1 ½ teaspoons minced chipotle peppers in adobo sauce
  • ½ teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 avocado, cut into ½ inch pieces


  1. Place a medium skillet over medium heat. Add in 1 tablespoon of the olive oil. When hot, add in the corn and cook for 6 to 8 minutes, until golden brown. Transfer to a large bowl. Add in the beans, tomato, cilantro and queso fresco. Toss to combine.
  2. In a small bowl, whisk together the green onions, lime juice, chipotle, honey, salt, pepper and remaining 1 tablespoon olive oil. Add the dressing to the bowl with the corn and toss to combine.*
  3. Add the avocado to the bowl and fold gently to incorporate. Season with additional salt and/or pepper to taste, if desired.

I wouldn’t suggest substituting frozen or canned corn in this recipe – the taste won’t be quite the same!

*The salad can be prepared up to this point two days in advance. Store in the refrigerator in an airtight container.