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Black Bean and Corn Esquite Salad

A traditional Mexican dish with a twist!
Black Bean and Corn Esquite Salad
Ingredients for Black Bean and Corn Esquite Salad (Serves 4)
  • 1 ½ cups Chipotle Mayonnaise (see recipe)
  • 1 ½ cups cooked black beans or canned black beans
  • 1 ½ cups roasted corn
  • ½ cup red onion, diced
  • ½ cup cilantro, chopped
  • 1 cup panela cheese, cubed
  • 1 cup tortilla strips, julienned
  • ¼ of an avocado, sliced
  • 8 to 10 baby bibb lettuce leaves
  • 1 teaspoon cayenne
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
Ingredients for Chipotle Mayonnaise (Makes 4 cups)
  • Mayonnaise (2½ cups)
  • Chipotles in Adobo, seeds removed (1 cup)
  • Freshly squeezed lime juice (2 tbsp)
  • Freshly squeezed orange juice (4 tsp)
  • Honey (1 tbsp)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

For the chipotle mayo: Puree mayo, chipotles in adobo, lime and orange juices, honey, Dijon mustard in a blender until completely combined and smooth. Season with salt and pepper to taste.


For the salad: Combine black beans, corn, red onion, cilantro, panela cheese and 1¼ cups of Chipotle Mayo in a bowl and mix well. Season with salt and pepper to taste. Place black bean and corn mixture on top of a bed of baby bibb lettuce in a large bowl.


Fry tortilla strips until crisp and finish with cayenne and salt. Garnish salad with sliced avocado and tortilla strips and serve immediately.

Black Bean and Esquite Salad - Home & Family

Border Grille’s Susan Feniger makes a classic Mexican dish with an added twist!

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