Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Black Bean Salad with Chipotle-Cumin Dressing

By , from the Culinate Kitchen collection
Cook Time 20 minutes


This salad makes an easy meal when paired with quesadillas or fajitas. When I buy the chipotles in adobo sauce, I transfer the leftover chiles into a jar and store it in my refrigerator for later use; as long as the chiles are submerged in the adobo sauce, they last for a long time.



¼ cup freshly squeezed lime juice
1 garlic clove, minced or pressed
1 tsp. ground cumin
2 tsp. chipotle chiles in adobo sauce, finely chopped
~ Generous pinch of salt
½ cup canola or extra-virgin olive oil


3 cups cooked black beans
1 large red bell pepper, chopped
cups cooked corn kernels
½ cup red onion, chopped
½ cup chopped cilantro leaves
¾ tsp. salt


  1. Place the lime juice, minced garlic, cumin, chopped chipotle chiles, and salt in a small-to-medium bowl (or a 2-cup measuring cup) and whisk together. Slowly drizzle in the oil, whisking constantly, until the dressing is smooth.
  2. Place the beans, bell pepper, corn, onion, and cilantro in a medium-large bowl and toss with the dressing until everything is lightly coated. Season to taste with salt.


This salad tastes better if it sits at room temperature for a while, allowing the beans to soak up some of the dressing and the flavors to marry.

This content is from the Culinate Kitchen collection.

There is 1 comment on this item
Add a comment
100% recommend this recipe
1. by Liz Rousseau on Aug 4, 2009 at 9:43 AM PDT

Wow - so i saw this picture and had to see what you put in it! My mother has been making a salad super close to this for years and she keeps renaming it! Usually it’s known as her “fiesta salad”, though. the dressing is exact!

The only difference is the quantity of cilantro (we use a cup or 2), a tomato, & an avocado at the end.
and sometimes we cube some (sharp) cheddar for a little fatty goodness! ;)
how totally delicious. i will make this over the weekend for sure.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice