Black Bean Salad (ATK)

By hmp13

Ingredients

• 4 scallion, sliced thin
• 1 tablespoon minced canned chipotle chiles in adobo
• 1 teaspoon honey
• 1/3 cup lime juice from 3 limes
• Salt and pepper
• 1/4 cup olive oil
• 2 cups fresh or frozen corn kernels (3 to 4 cobs fresh. Frozen, be sure to thaw and drain)
• 2 (16 ounce) cans black beans, drained and rinsed
• 2 ripe avocados, pitted, skinned and chopped
• 2 medium tomatoes, cored and chopped
• 1/4 cup finely chopped fresh cilantro

Preparation

Step 1

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

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

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.)