Author: This creamy chipotle bean salad is bold, zesty, and packed with protein. Made with three kinds of beans, fresh veggies, and a smoky chipotle lime dressing, it's perfect for meal prep, potlucks, or an easy no-cook dinner.
Dense bean salads are having a moment, but this creamy chipotle bean salad has been one of my go-to recipes for years. It's hearty, satisfying, packed with protein, and coated in a smoky, creamy dressing that makes every bite irresistible. I love bringing it to potlucks because it can be made ahead, travels well, and is always a hit. Plus, it's incredibly versatile. Enjoy it as a salad, scoop it up with tortilla chips, stuff it into wraps, or spoon it over a loaded baked potato (a baked sweet potato is especially delicious). The chipotle adds smokiness and just a little heat without overpowering the fresh flavors.
Why You'll Love This Creamy Chipotle Bean Salad
- Protein-packed and satisfying: Three kinds of beans make this a hearty salad that can easily be a meal.
- Perfect for meal prep: The flavors get even better as it sits and the dressing soaks into the beans.
- Great for potlucks: Trust me, everyone will ask you for the recipe!
- Versatile: Enjoy it as a salad, a bean salsa, wrap filling, or topping for tacos.
- Dense bean salad goodness: Hearty, satisfying, and packed with protein.
Ingredients for Creamy Chipotle Bean Salad
For the Salad:
- Beans: I use a combination of black beans, kidney beans and white kidney beans or cannellini beans.
- Corn: I love using canned corn because it's a little sweeter, and super convenient, but thawed frozen corn or fresh corn cut off the cob also work.
- Cherry tomatoes: I like using cherry tomatoes instead of a big tomato because they release less liquid into the salad and hold their shape better. They are also sweeter.
- Bell pepper: Red, orange, or yellow all work.
- Red onion: Adds crunch and a little bite.
- Fresh cilantro: Brightens everything up. If you're not a cilantro fan, simply leave it out or swap it for fresh parsley.
For the Creamy Chipotle Dressing:
- Vegan mayonnaise: You can use store-bought or homemade vegan mayo.
- Lime juice: Adds freshness and helps achieve a dressing-like consistency.
- Chipotle pepper in adobo: These smoky peppers are sold in small cans in the Mexican aisle. Use one whole pepper along with a little of the sauce from the can for smoky flavor and gentle heat. Freeze the leftovers in small portions for future recipes.
- Maple syrup or agave: A touch of sweetness balances the spiciness.
- Seasonings: Smoked paprika, garlic powder, and salt.
How to Make Creamy Chipotle Bean Salad
- Make the Dressing: In a small bowl or jar, whisk together the vegan mayonnaise, lime juice, minced chipotle pepper, maple syrup, smoked paprika, garlic powder, and salt until smooth and creamy.
- Assemble the Salad: Add the black beans, kidney beans, white beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro to a large bowl.
- Toss Everything Together: Pour the dressing over the salad and toss until everything is evenly coated.
- Chill or Serve: Serve immediately or cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Give the salad a good stir before serving and garnish with extra cilantro if desired.
Tips and Variations
- Adjust the spice level: One chipotle pepper adds a mild smoky heat. For a milder salad, use half a pepper or remove the seeds before mincing. For extra spice, add another chipotle pepper to taste.
- Let it rest: This salad is delicious right away, but even better after 30 to 60 minutes in the fridge.
- Add avocado: Diced avocado adds even more creaminess. Stir it in just before serving to keep it from going brown.
- Make it oil-free: Swap the vegan mayonnaise for thick unsweetened vegan yogurt or blended silken tofu. The flavor will be slightly lighter but still delicious.
- Meal prep friendly: This salad keeps well and tastes even better after a few hours in the fridge, making it perfect for lunches and make-ahead meals.
Ways to Serve Chipotle Bean Salad
- As a hearty main dish salad
- Scooped up with tortilla chips like a chunky salsa
- Stuffed into wraps or spooned into tacos (like my tofu tacos)
- Added to burrito bowls with guacamole and cilantro lime rice
- Served over greens
- Spooned onto baked potatoes and baked sweet potatoes
- Alongside BBQ tofu or beet burgers as a side
Storage
Store leftover creamy chipotle bean salad in an airtight container in the refrigerator for up to 4 days. Stir it well before serving to redistribute the dressing.
If you try this creamy chipotle bean salad recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Creamy Chipotle Bean Salad
This creamy chipotle bean salad is bold, zesty, and packed with protein. Made with three kinds of beans, fresh veggies, and a smoky chipotle lime dressing, it's perfect for meal prep, potlucks, or an easy no-cook dinner.
Servings: (6-8 as a main or 10 as a side)
PRINT
PIN
COMMENT
Ingredients
For the salad:
- 1 can (15.5 oz / 439 g) black beans, drained and rinsed (or 1½ cups cooked)
- 1 can (15.5 oz / 439 g) kidney beans, drained and rinsed (or 1½ cups cooked)
- 1 can (15.5 oz / 439 g) white kidney beans or cannellini beans, drained and rinsed (or 1½ cups cooked)
- 1 can (11 oz / 312 g) corn kernels, drained (or 1¾ cups frozen and thawed)
- 2 cups cherry tomatoes, halved
- 1 large bell pepper, chopped (red, orange, or yellow)
- ½ cup red onion, finely chopped
- ⅓ cup fresh cilantro, chopped (plus more for garnish)
For the creamy chipotle dressing:
- ⅓ cup vegan mayonnaise
- 3 tablespoons lime juice
- 1 chipotle pepper in adobo sauce, finely minced
- 1 tablespoon maple syrup or agave
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt, (or to taste)
Instructions
- Make the dressing: In a small bowl or jar, whisk together the vegan mayonnaise, lime juice, minced chipotle pepper, maple syrup, smoked paprika, garlic powder, and salt until smooth and creamy.
- Assemble the salad: In a large bowl, add the black beans, kidney beans, white beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro.
- Toss everything together: Pour the dressing over the salad and toss well until everything is evenly coated.
- Serve or chill: Serve right away, or cover and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving: Give the salad a good stir and garnish with extra cilantro if desired.
Notes
Adjust spice level: Use half a chipotle pepper for a milder flavor, or add more for extra heat.
For best flavor: Let the salad sit for 30–60 minutes before serving so the flavors can fully develop.
Add creaminess: Dice in avocado just before serving for extra richness.
Oil-free option: Use a thick unsweetened vegan yogurt or blended silken tofu instead of mayo (flavor will be lighter).
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 256kcal | Carbohydrates: 41g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 251mg | Potassium: 506mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1040IU | Vitamin C: 41mg | Calcium: 64mg | Iron: 3mg
Lauren says
I made this for a 4th of July party and it was a huge hit! I didn’t have chipotle peppers on hand so I used chipotle spice instead and it turned out wonderful! So delicious. Even my husband who isn’t a fan of bean salads loved it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's fantastic, Lauren! I'm so happy it was such a hit at your party—even with your husband!
nancy brown says
Great salad, loved by all.
Liesl Forbes says
This is a real keeper! My carnivore friends loved it! They often won’t even try my vegan options, but they gobbled this up and asked for the recipe. I used Helmann’s plant based mayonnaise, and instead of the avocado you suggest, I used the guacamole I had bought to serve along side it. It came out creamy and the perfect thickness. I served it with corn chip cups, and that was perfect. They ate the whole bowl, so I am glad I saved back a little for myself to eat as a main dish today. I love its versatility! It’s the kind of dish I can take to a cookout and eat as my main dish or a side dish if the choices aren’t great for us plant based eaters. My husband asked me to put it regular rotation. I’m thrilled!
Liesl Forbes says
I just remembered that I served the chopped cilantro on the side because so many people don’t like cilantro. But it’s definitely going straight into mine today!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sounds perfect, Liesl! Best of both worlds!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow, Liesl, that makes me so happy to hear! I love all your tweaks, and I'm especially thrilled it won over your carnivore friends. Having your husband ask to add it to the regular rotation is the best compliment!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear it was a hit, Nancy! Thanks so much for leaving a review.
Grace says
This is a great recipe! The chipotle flavor is perfect with all the ingredients. I love creamy salad, and I’ve missed it since going dairy-free. However, half a red onion overpowered my salad. If the ingredients were listed in weights, that could be helpful! Or perhaps a note to soak the red onion in some water? I think that would help with the bite. Thank you for the recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Grace! I'm so glad you enjoyed it! 💛 It actually calls for ½ cup (75g) of red onion (not half of an onion). And at the bottom of the ingredient list you'll see a Metric button, just click that and all of the ingredients will switch to gram measurements. I hope that helps!
Sandy says
This was always one of my favorite salads, but I quit making it because it had an oil and vinegar dressing I spotted this today and just finished making it. I cannot wait to eat it. The chipotle dressing is a knockout..
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I hope you love it, Sandy! 😊 That chipotle dressing is one of my favorites too.
Vittoria says
Hi, Sam. I had gone vegan during the pandemic when animal protein wasn't available, but then drifted away - ALL the way away, to carnivore - when meat became available. Now I'm 70 and some very recent scary labs have shown that my fling with carnivore has resulted in a narrowed artery feeding into the back of my brain (a heightened stroke risk), I've had my wakeup call and will be returning to mostly veganism, but with a few lowfat dairy products. Anyway, I remember your videos from my "vegan dress rehearsal" in 2020 and you were one of my favorites. Love your recipes!
I just wanted to bring to your attention one ingredient in this lovely recipe: The corn kernels. The recipe instructs the user to thaw frozen corn kernels if they don't use canned, and then add them, uncooked. I'm afraid that's a food poisoning risk. Frozen corn should be heated to kill any E. coli and Listeria. (Why this applies to frozen veggies and not, say, berries, I don't know.)
So I'll be using frozen corn, but will roast it in my Ninja Air Fryer first. It should add a nice flavor. I may even toss the cherry tomatoes in for a little char.
Maria Jette says
I’ve never heard of a need to cook frozen corn (et al.)—and can’t fathom how e.coli could get into it…but I’d already been thinking that Trader Joe’s fantastic frozen fire-roasted corn would be great in this.
Rosie says
The corn is cooked before they freeze it and there is nothing stating on the bag that you must cook it before consuming it. I know with edamame it says specifically on the bag that you must cook it even though they blanch it before they freeze it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Vittoria! Welcome back, and thank you so much for sharing your story. 😊 Frozen corn is typically blanched before it's frozen, so it's commonly used thawed in salads like this. That said, roasting it first is absolutely a great option if that's what you're most comfortable with, and it'll add delicious flavor too!
Vittoria Conn says
Hi, Sam! I found that information on several US extension service websites. Truthfully, it surprised me; I used to use thawed peas in salads. And why is it OK to have frozen fruits defrosted, but one has to cook vegetables? But I wanted to pass the info on. Anyway, I've just made my second batch. Last night, I roasted the corn along with my chopped peppers and tomatoes in my Ninja air fryer until there was a little char on some of the veggies, then assembled the salad. Somehow, this batch is even tastier than the first! This one's definitely going to be on repeat until the hot weather goes away, which probably won't happen until mid-October, sadly.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing, Vittoria! I'm so happy to hear you made it again, and I love the idea of roasting the corn, peppers, and tomatoes first—that little bit of char sounds absolutely delicious. I hope it keeps you cool through the rest of the summer! ☀️
Natalie says
This is my go-to recipe for picnics and barbecues and my whole family loves it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy to hear that Natalie!!
Tricia says
This sounds delicious except the cilantro, I'm one of those people who get that awful soap taste from cilantro. What are some other green, leafy options? Parsley is what I'm thinking.
Thanks
Jess @ IDTLC Support says
Yes, parsley would be great!
Stephanie Frank says
I used basil, because I have lots in my garden. Delicious.
Cyndy Turner says
This recipe sounds delish! Will be making it for a picnic on Sunday.
We only have 15oz cans of beans in our area. If I use those smaller cans, would the regular size dressing recipe be enough?
Thank you, Cyndy
Joanne says
Love this salad! It feels like I am cheating because it’s so easy to make. I must admit, I think I could throw together any combination and use the Lime dressing and I would like it. If I want to make it a meal in itself, I cook a 1/2 cup to a full cup of quinoa and toss it in. And if I am really ambitious, I cut super firm tofu, marinade, and pan fry and toss that in as well. Hmmmm….I just can’t help myself. I have to make it more work.
Kassaundra Wlazlinski says
This is absolutely delicious. It tastes so fresh and the dressing is incredible. Definitely going in the weekly rotation!
Sam Turnbull says
Yay! SO happy you love it 🙂
Ty says
Can I give this 10 stars? 20?? Holy cow!!! By far, the best recipe on the internet. We make this about once a week because we're so in love with it. Easily adaptable if you don't like something and quick to make! Better than mac n cheese, mom's cooking and any comfort food out there! LOL Seriously amazing. Thank you!!
Sam Turnbull says
Haha!! That's awesome, Ty!!! So very thrilled you love it so much 🙂
Kathy says
So good!!! I doubled the sauce, I'm in love !!! I also added avocado ♡
Sam Turnbull says
Wonderful! Thrilled you loved it, Kathy 🙂
Natali says
1 19 oz can black beans, drained and rinsed.
I'm confused. Its 1 oz or 19? Maybe 1.19 oz? Tell me please the correct variant 🙂
Sam Turnbull says
It's one can of black beans that is 19oz in size. Hope that helps.
Karen says
Can't wait to try this and bring it to our company cookout next week! Avocado sounds like a great addition (to anything!) 😉
Sam Turnbull says
Enjoy!
Jenn says
Thank goodness I thought ahead and doubled the recipe, herbivores and carnivores devoured this over the Labor Day weekend. People were eating it by the bowlful. This is such a great recipe; it's fresh, protein packed, flavorful, and easy to make and eat. Thanks Sam for making everyone come back for seconds and thirds!
Sam Turnbull says
Woohoo! So happy it was a hit. You're most welcome, Jenn, so happy it was enjoyed 😀
Kim says
Sorry forgot to rate it!
Sam Turnbull says
Haha! So happy you love it so much, Kim! Thanks for the 5 stars 🙂
Kim says
Have made it twice so far and have doubled the recipe every time! We can't get enough of this. Love it.
Iris says
Best. Bean. Salad. Ever. Me and my daughter (who isn't - wasn't, that is - a fan of beans) just couldn't stop eating, and we couldn't stop moaning while eating. It's the dressing that lifts this salad above all other bean salads, it is sooooooo good. A truly great concoction. Thank you so much for sharing!
Sam Turnbull says
Woohoo!! So thrilled you love it so much, Iris! 😀
J L Gulliver says
This salad has everything -- color, taste, good-for-you ingredients. Love it, and can't wait until our Ladies Group starts their monthly potlucks again in October. It'll be a real hit. Thanks, Sam, for a great creation.
Sam Turnbull says
Woohoo! So happy you enjoyed it, and I hope your ladies group does as well! 🙂
Joanne Freund says
The scenario you described HAS happened!! I have used your dressing for a very similar salad to rave reviews. So easy! If I happen to have a ripe avocado - I throw that in. LOVE the dressing. And I never use store-bought. Once you start to make your own, you never go back. When I didn't happen to have the chipotle in adobe sauce, I just put in a dash or two of Siracha and a little smoked paprika.
Sam Turnbull says
Avocado would be a super yum addition! So happy you love the dressing so much, and I agree, once you start making your own dressings you can never go back!