ATK - Complete Salad
Southwestern Black Bean Salad
Ingredients
- ¼ C extra-virgin olive oil, divided
- 2 C fresh or thawed frozen corn
- 4 scallions, sliced thin
- ⅓ C lime juice (3 limes)
- 1 TBSP minced canned chipotle chile in adobo sauce
- 1 tsp honey
- ½ tsp table salt
- ½ tsp pepper
- 2 (15-ounce) cans black beans, rinsed
- 2 ripe avocados, halved, pitted, and chopped
- 2 tomatoes, cored and chopped
- ¼ C chopped fresh cilantro or parsley
Directions
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add corn and cook until spotty brown, about 5 minutes; let cool slightly.
- Whisk scallions, lime juice, chipotle, honey, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Add beans, avocados, tomatoes, cilantro, and corn and toss to combine. Season with salt and pepper to taste, and serve.