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Chipotle Bean Salad and Corn Bread

Can you believe we're on our last week of summer? Where has the time gone?!!!! Make this Chipotle Bean Salad and Corn Bread as we say goodbye to summer and hello to fall!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4


For the bean salad:

  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 1 can red kidney beans, drained
  • 1 can corn, drained
  • ½ cup cilantro, diced
  • ¾ tsp sea salt
  • 1/8 tsp pepper
  • 1 -2 tsp lime juice, or to taste

For the chipotle sauce:

  • ¼ cup sour cream, or vegan sour cream
  • 1 chipotle pepper and 2 tsp adobo sauce, (from a can; use more or less according to spice preference. I like La Constena brand.)

For the corn bread:

  • 1 ½ cups cornmeal
  • ½ cup flour
  • ½ cup brown sugar
  • 3 Tbsp freshly ground Parmesan, optional (omit if keeping vegan)
  • 1 tsp sea salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 1/3 cup almond milk
  • 2 eggs
  • OR
  • 1 flaxseed egg, (2 Tbsp ground flaxseed + 3 Tbsp water)
  • 6 Tbsp butter, melted
  • 2 Tbsp butter melted, for the pan


Make the chipotle sauce

  • In a food processor, add the sour cream, the chipotle pepper, and the adobo sauce. Pulse 10 times, then open and scrape down the sides. Pulse 10 more times, then process until smooth. Sauce is done! Set aside.

Make the salad

  • In a large bowl, add all of the beans and the corn. Mix to incorporate, taking care not to smash the beans with your mixing utensil! Now add in the cilantro, salt, and 1 tsp lime juice. Mix again.
  • Now pour all of the sauce over the bean mixture, and stir to incorporate.
  • Let the dish sit for a little bit, about 10 minutes, to allow the flavors to mesh. Taste, add more lime juice, adobo sauce, or salt if desired. Salad is done, onto the cornbread!

Preheat the oven and your baking dish

  • Preheat the oven to 375 degrees. Put a 9x9 inch cast iron skillet or glass baking dish in the oven while you prepare the corn bread batter. We want the baking dish to be HOT when the corn bread batter hits it!
  • (If making this corn bread vegan, now is a good time to make the flaxseed "egg." Simply whisk together 2 Tbsp ground flaxmeal and 3 Tbsp water. Let the mixture sit for a few minutes, until it becomes thick and goopy.)

Make the batter

  • Whisk together the cornmeal, flour, sugar, Parmesan (if using), salt, baking powder, and baking soda. Now add in the almond milk and eggs (or flaxseed egg). Whisk until combined. Now add in 6 Tbsp of melted butter.
  • Take the skillet/baking dish out of the oven, and pour in the remaining 2 Tbsp butter to coat the bottom of the skillet. It will sizzle! Using a hot pad, hold the skillet/baking dish and kind of shake it so that the butter evenly coats the bottom. Now pour the corn bread batter into the skillet/baking dish.


  • Bake at 375 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out clean.


  • Serve the chipotle bean salad and corn bread together with some greens, and enjoy the perfect end of summer meal!


This Chipotle Bean Salad is naturally gluten free, and can be made vegan by using vegan sour cream.
The corn bread can easily be made gluten free by subbing in your favorite gluten free flour blend in place of the regular flour.
The corn bread can easily be made vegan by subbing in your favorite vegan butter, a flaxseed egg (in the recipe), and omitting the Parmesan.