Black Bean & Corn Salad with Chipotle-Honey Vinaigrette (Jennifer Segal; Once Upon a Chef)

Salad Ingredients:

  • 2 ears fresh corn
  • 1 (15.5-oz) can black beans
  • 1 red bell pepper, diced (about 1 cup)
  • 1 avocado

Dressing Ingredients:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1 to 2 limes
  • 2 tablespoons honey
  • ¼ cup + 2 tablespoons olive 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)

Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.

Cut corn off the cob. Add beans, red bell pepper to the bowl.

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).