Recipe courtesy of Gourmet Magazine

Chicken, Black Bean, and Corn Salad with Chipotle Mayonnaise

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 6 servings
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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


1 canned chipotle chile in adobo sauce*

1/2 teaspoon adobo sauce

2 teaspoons Worcestershire sauce, or to taste

1 cup mayonnaise


  1. 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.


  1. 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.

Cook’s Note

*available in specialty shops and mail order from Mo Hotto-Mo Betta (800) 462-3220.