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Black Bean & Chipotle Corn Salad

By David Bowers
Published: April 28, 2011
Photo by John & Tanya Bäck
Bold and spicy, this salad is a terrific accompaniment to grilled chicken. Serves 6-8.

Corn cut from 6 ears grilled corn

1 14-ounce can black beans, rinsed and drained

1 small red or Vidalia onion, diced
Juice of 2 limes (approximately 3 tablespoons)

3 tablespoons olive oil

1 canned chipotle chile (or more to taste), finely chopped
Salt and pepper


1. Put the corn, beans, and onion in a large bowl. Add the lime juice, olive oil and chopped chipotle chile and toss well to combine.

2. Season to taste with salt and pepper. Serve at room temperature.


Preheat a grill on high for 10 minutes, lid down, or prepare a hot charcoal fire. Lay the shucked corn over direct heat and cook, turning occasionally, for approximately 5-10 minutes, until the corn is lightly charred and the kernels are tender. If you’re making the following salads, cool slightly until you can handle the corn, then use a sharp knife to slice the grilled kernels off the cobs.

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