Chicken, Black Bean, and Corn Salad with Chipotle Mayonnaise

Total Time:
30 min
Prep:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound or 1 (15 1/2 ounce) can black beans, drained and rinsed
  • 1 cup cooked corn (cut from about 2 ears)
  • 2 pounds grilled chicken breasts, cubed
  • 1/4 cup minced cilantro sprigs, washed well and spun dry
  • 1/4 cup minced bottled roasted red pepper or pimento
  • 1/2 cup plain yogurt
  • 1/2 cup chipotle mayonnaise, recipe follows
  • 3 avocados, halved and pitted
  • CHIPOTLE MAYONNAISE
  • 1 canned chipotle chile in adobo sauce*
  • 1/2 teaspoon adobo sauce
  • 2 teaspoons Worcestershire sauce, or to taste
  • 1 cup mayonnaise
  • *available in specialty shops and mail order from Mo Hotto-Mo Betta (800) 462-3220
Directions
  • In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside.

  • In a small bowl stir together yogurt and chipotle mayonnaise and stir sauce into chicken mixture until well combined. Chill, covered, 1 hour for flavors to develop.

  • Serve in avocado halves.

CHIPOTLE MAYONNAISE
  • Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.

  • In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Black Bean and Corn Salad

    Recipe courtesy of Rachael Ray