Name: Southwestern Black Bean Salad
Total time: PLACEHOLDER
Cuisine: Southwest (Tex-Mex)US & Canada
Ingredients: 4 scallions , sliced thin; 1 tablespoon minced chipotle chiles in adobo sauce; 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 (see note); 2 (15-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

Why This Recipe Works

We quickly edited out the dull bell pepper and harsh onion found in traditional recipes for Southwestern black bean salad. Instead, we used scallions, which were mellow and light. Creamy avocados gave the salad richness, tomatoes lent juicy freshness, and corn added welcome sweetness.

Sautéing the corn (both fresh and frozen worked well) in a skillet until it was toasty and just starting to brown added a pleasant nuttiness to the kernels.

In order to give our salad the wake-up call it needed, we turned the typical dressing ratio of 1 part acid to 3 parts oil nearly upside down, using much more lime juice than olive oil. A teaspoon of honey balanced the citrus kick, and throwing the scallions into the dressing mellowed them nicely.

Before You Begin

You will need 3 to 4 cobs to yield 2 cups of fresh kernels. If using frozen corn, be sure to thaw and drain it.

Instructions

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

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

TOSS SALAD 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.)