Smoky Black Bean Salad


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      35 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

It could be effectively argued that this is more of a dip than a salad, but I’m calling it a salad because it’s great as a side dish. It also happens to be delicious with tortillas chips. So go crazy with it. The smoky flavor in this salad comes mainly from chipotle peppers. Don’t forget to add the adobo sauce that the peppers come in. It’s the best part!


  • 1 chipotle pepper in adobo, minced
  • 2 cups cooked black beans
  • 1 cup corn, fresh or frozen
  • 3 scallions, diced
  • 1 tablespoon adobo sauce
  • 1 avocado, diced
  • ¼ cup minced fresh basil
  • ¼ cup minced sun-dried tomatoes
  • 2 tablespoons olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • Salt and pepper
  • Tortilla chips


    1. Cut off the stem of the chipotle pepper (if there is one) and slice it down the middle. Scrape out any seeds and then dice the pepper very finely.
    2. Add the beans to a large bowl with the corn, scallions, adobo sauce, avocado, basil, and sun-dried tomatoes. Make sure the veggies are finely diced. You don’t want a big bite of sun-dried tomatoes or a mouthful of scallions.
    3. Stir in olive oil, cumin, chili powder, and paprika and taste for salt and pepper.
    4. Serve as a side dish or with tortilla chips.