Southwestern Corn and Black Bean Salad featuring Chipotle Pepper Flakes

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This is a great side dish/salad when fresh corn on the cob is available - it has an array of textures and colors. A perfect dish to enjoy all summer. 


3 ears of corn, unshucked
4 teaspoons fresh cilantro, finely chopped
Juice of 2 limes, about 4 tablespoons
1 tablespoon olive oil
Salt and Pepper
1 - 16 ounce can of black beans, drained and rinsed
½ cup diced red bell pepper
1 large tomato, cut into 1/2 inch pieces
1 avocado, cut into 1/2 inch pieces

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
4 minutes
Total Time: 
14 minutes
Serving size: 


1. Place the corn cobs, shuck and all into the microwave. Cook on high for 4 minutes. Cool in the husk, about 5 minutes.
2. Meanwhile, combine the Chipotle Pepper Flakes, cilantro, lime juice and olive oil in a large bowl. Set aside.
3. Remove the husk from the corn and cut the kernels off the cobs. Add the corn to a large bowl with the beans, bell pepper, tomato and avocado.
4. Add Chipotle Pepper dressing to the corn-bean mixture and stir together until thoroughly coated.


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