This fresh, cool corn salad is a great complement to grilled chicken breasts, pork chops or pork tenderloin. Try my Chipotle Chili Marinade for Chicken or Pork to really get all the use out of our chipotle peppers in adobo sauce! Freeze the extra chipotle peppers in a small tupperware container until you need them next.
Chipotle Corn and Black Bean Salad – Serves 6-8
1 14 oz. can black beans, drained and rinsed
1 16 oz. bag frozen corn (or canned if that’s what you have on hand)
1/2 red pepper, chopped
1/4 cup cilantro, chopped
1/4 cup red onion, chopped (optional)
1/4 cup plain greek yogurt or sour cream
2-3 chipotle peppers in adobo sauce, diced
1 tsp lime zest
juice of 1/2 lime (reserve the other half to squeeze on just before serving)
1/2 tsp cumin
salt and pepper
Boil the corn as directed on the bag. Drain thoroughly. In a small bowl combine yogurt/sour cream, chipotle peppers, lime zest, lime juice, cumin and salt and pepper. In a large bowl, combine well drained (important so the sauce adheres) corn, black beans, red pepper, red onion, cilantro. Stir in yogurt/sour cream sauce. Add lime or chipotle peppers to enhance flavor. Serve immediately or refrigerate.