Name: Southwestern Black Bean Salad
Yield: 8
Ingredients: 4 scallions, sliced thin; 1 tbsp minced chipotle chiles in adobo sauce; 1 tsp honey; ⅓ cup lime juice from 3 limes; ¼ cup olive oil; 2 cups fresh (3/4 cobs) or thawed, drained frozen corn kernels; 32 oz canned black beans, drained & rinsed; 2 ripe avocados, pitted, skinned, and chopped; 2 medium tomatoes, cored and chopped; ¼ cup finely chopped fresh cilantro

CategorySalads, SidesDifficultyBeginner

Yields8 Servings

Total Time20 mins

4 scallions, sliced thin

1 tbsp minced chipotle chiles in adobo sauce

1 tsp honey

⅓ cup lime juice from 3 limes

¼ cup olive oil

2 cups fresh (3/4 cobs) or thawed, drained frozen corn kernels

32 oz canned black beans, drained & rinsed

2 ripe avocados, pitted, skinned, and chopped

2 medium tomatoes, cored and chopped

¼ cup finely chopped fresh cilantro

MAKE DRESSING Combine scallions, chipotle, honey, lime juice, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 2 tablespoons oil. (Dressing can be refrigerated, covered, for 1 day.)

TOAST CORN Heat remaining oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, about 5 minutes.

TOSS SALAD Add beans, avocados, tomatoes, cilantro, and toasted corn to bowl with dressing and toss to combine. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days. Bring to room temperature and toss before serving.)

Cook's Country AUGUST/SEPTEMBER 2009

Ingredients