Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken, Black Bean, and Corn Salad With Chipotle Mayonnaise Recipe
    Lost? Site Map

    Chicken, Black Bean, and Corn Salad With Chipotle Mayonnaise

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    BennyMade's Note:

    cool Texas salad

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    chipotle mayonnaise (use 1/2 cup)


    1. 1
      In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside.
    2. 2
      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.
    3. 3
      Serve in avocado halves.
    4. 4
      Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.
    5. 5
      In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.

    Ratings & Reviews:

    • on April 17, 2012


      This was a lovely salad that I will definitely be making again. I did veer somewhat from the posted recipe but remained true to its spirit. I did not have grilled chicken, but I roasted some seasoned split chicken breasts at 350 degrees for 45 minutes (a la Ina Garten, which is how I precook all my chicken now). Fresh corn is not in season here, so I used thawed, frozen corn kernels. I also thought I had roasted red peppers and didn't, so I used diced red bell pepper instead. I found that 2 lbs. of chicken is quite a bit, so I ended up using double the amount of yogurt and chipotle mayonnaise to bind it all. Lastly, the avocados I wanted to use had not ripened enough, so I served this on its own. It has made a wonderful, flavorful packable lunch, and I can't wait to try it as written, with the avocado. Thanks for sharing! Made for Spring PAC 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken, Black Bean, and Corn Salad With Chipotle Mayonnaise

    Serving Size: 1 (358 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 672.0
    Calories from Fat 311
    Total Fat 34.5 g
    Saturated Fat 6.1 g
    Cholesterol 141.4 mg
    Sodium 506.3 mg
    Total Carbohydrate 37.2 g
    Dietary Fiber 12.0 g
    Sugars 5.4 g
    Protein 55.6 g

    The following items or measurements are not included:

    chipotle chiles in adobo

    adobo sauce


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes