once upon a chef

Black Bean and Corn Salad with Chipotle-Honey Vinaigrette


                For The Salad – 2 ears fresh corn – 1 cup chopped red onion – 1 (14.5 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


                  For The Dressing – 2 tablespoons red wine vinegar – 2 tablespoons fresh lime juice, from 1-2 limes – 2 tablespoons honey – ¼ cup plus 2 tablespoons vegetable oil – 1 large garlic clove, roughly chopped – ¼ teaspoon dried oregano – ¾ teaspoon cumin – ¾ teaspoon salt – ¼ teaspoon 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)

Step #1

Begin by cooking the corn. Bring a large pot of salted water to a boil. Add the corn and simmer, covered, for about ten minutes, then cut the kernels off the cob

Step #2

Next, chop the red onions, soak them in cold water for about ten minutes, then drain; this takes the sharp raw onion taste away. (If you’re a raw onion lover, feel free to skip this step.)

Step #3

Rinse and drain the black beans.

Step #4

Then make the dressing. Simply combine all of the ingredients in a mini food processor or blender and process until smooth.

Step #5

Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined.

Step #6

Toss and refrigerate for at least one hour or, preferably, overnight. The salad tastes infinitely better cold, especially once the flavors have a chance to marry and the vegetables soak up some of the dressing. Right before serving, add the avocado and gently toss. Enjoy!