Black Bean & Corn Salad with Chipotle-Honey Vinaigrette
Ingredients
For the Salad
- 2 ears fresh corn
- 1 cup chopped red onion
- 1 (15.5-oz) can black beans
- 1 red bell pepper, diced (about 1 cup)
- ½ cup loosely packed fresh chopped cilantro, plus a bit more for garnish, if desired
- 1 avocado
For the Dressing
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice, from 1 to 2 limes
- 2 tablespoons honey
- ¼ cup + 2 tablespoons vegetable oil
- 1 large clove garlic, roughly chopped
- ¼ teaspoon dried oregano
- ¾ teaspoon ground cumin
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers, and if they are all large, use only 1½)
Instructions
- Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
- Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
- Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
- Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.
- Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
- Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
- Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.