Corn and Black Bean Mexican Salad

By merehodge

Ingredients

• For the dressing:
• 4 scallions, thinly sliced
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 1 teaspoon honey
• 1/3 cup fresh lime juice (from 3 limes)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• For the salad:
• 2 tablespoons olive oil
• 2 cups corn kernals (fresh or thawed frozen)
• 2 (15.5-ounce) cans black beans, drained and rinsed
• 2 ripe avocados, pitted, skinned, and chopped
• 2 medium tomatoes, cored and chopped
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste.

Preparation

Step 1

In a large bowl combine the dressing ingredients. Whisk until well combined. Then toast the corn. In a large skillet over medium-high heat, add the oil. When it begins to shimmer add the corn. Cook it, stirring occasionally, until it begins to turn brown in spots, about 5 minutes. Add the corn, black beans, tomatoes, and cilantro to the dressing and stir until well combined. Season with salt and pepper to taste