Black bean salad is a popular summer picnic and potluck dish probably because it's so easy. It is the perfect accompaniment for grilled chicken, fish, fajitas, and tacos.
Full of delicious Mexican inspired ingredients - black beans, corn, cilantro, lime, and chipotle chile, I think this black bean salad recipe is especially delicious. It's nutritious too, since black beans are a great source of protein, fiber, and several minerals.
Canned chipotle chiles in adobo, smoked jalapeno chiles packed in a spicy tomato sauce, are very spicy. The recipe calls for 1 tablespoon of minced chipotle but you can always add less.
This salad can be made and stored in the refrigerator in an airtight container for up to 2 days.
Black Bean Salad Recipe
For the dressing:
4 scallions, thinly sliced
1 tablespoon minced canned chipotle chile in adobo sauce
1 teaspoon honey
1/3 cup fresh lime juice (from 3 limes)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
For the salad:
2 tablespoons olive oil
2 cups corn kernals (fresh or thawed frozen)
2 (15.5-ounce) cans black beans, drained and rinsed
2 ripe avocados, pitted, skinned, and chopped
2 medium tomatoes, cored and chopped
1/4 cup chopped fresh cilantro
Salt and pepper to taste.
In a large bowl combine the dressing ingredients. Whisk until well combined. Then toast the corn. In a large skillet over medium-high heat, add the oil. When it begins to shimmer add the corn. Cook it, stirring occasionally, until it begins to turn brown in spots, about 5 minutes. Add the corn, black beans, tomatoes, and cilantro to the dressing and stir until well combined. Season with salt and pepper to taste.
Makes 6 to 8 servings of black bean salad
Recipe Source: Adapted from Cook's Country
You might need....
Stainless-Steel Citrus Juice Press
. It's one of my favorite kitchen tools and indispensable if you use lots of fresh lemon and lime juice in your cooking.
