Name: Black Bean & Corn Salad with Chipotle-Honey Vinaigrette
Total time: 30 min
Ingredients: 2 ears fresh corn; 1 cup chopped red onion; 1 (15.5-oz) can black beans; 1 red bell pepper, (diced (about 1 cup)); ½ cup loosely packed fresh chopped cilantro, (plus a bit more for garnish, if desired); 1 avocado; 2 tablespoons red wine vinegar; 2 tablespoons fresh lime juice, (from 1 to 2 limes); 2 tablespoons honey; ¼ cup + 2 tablespoons vegetable 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))

Nutrition Information

Recipe Image

%name

By %author

%attribution

[formatdescription]

Servings: %yield

%prepTime_str

%cookTime_str

%totalTime_str

Ingredients

%ingredients

Instructions

%instructions_ol

[pair_with] %nutrition [glutenfree]

A colorful mix of pantry staples and fresh ingredients, this black bean and corn salad is bright, flavorful, and perfect for potlucks, cookouts, or any warm-weather gathering.