Black Bean & Corn Salad with Chipotle-Honey Vinaigrette
This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!
Ingredients
- 2 ears fresh corn
- 1 cup chopped red onion
- 1 (14.5 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
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice, from 1-2 limes
- 2 tablespoons honey
- ¼ cup plus 2 tablespoons vegetable oil
- 1 large garlic clove, roughly chopped
- ¼ teaspoon dried oregano
- ¾ teaspoon cumin
- ¾ teaspoon salt
- ¼ teaspoon 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)
Directions
- 1
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.
- 2
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.
- 3
Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
- 4
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.
- 5
Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
- 6
Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
- 7
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.