For an easy, light, summertime bean salad, try this recipe that combines fiber-rich black beans with fresh corn, bright tomato and creamy avocado.
Toasting the corn in a skillet until golden brown will bring out its natural sweetness. Chipotle chile, cilantro, and lime juice provided the perfect Southwestern flavor profile to this easy-to-prepare salad. Fresh corn is important for the flavor of the salad….don’t substitute frozen or canned corn.
Servings: 4
Start to finish: 15 minutes
Ingredients:
2 scallions, sliced thin
3 tablespoons lime juice (2 limes)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons minced canned chipotle chile in adobo sauce
Salt and pepper
2 ears corn, kernels cut from cobs, toasted
1 (15 ounce) can no-salt-added black beans, rinsed
1 tomato, cored and chopped
1 avocado, halved, pitted, and cut into 1/2 inch pieces
3 tablespoons minced fresh cilantro
Directions:
1. Whisk scallions, lime juice, 1 tablespoon oil, chipotle, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl.
2. Heat remaining 1 tablespoon oil in medium skillet over medium-high heat until just smoking. Add corn and 1/8 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer corn, beans, and tomato to bowl with dressing and gently toss to coat. Gently fold in avocado and cilantro. Season with pepper to taste and serve.
Adapted from America’s Test Kitchen