Black Bean and Sweet Corn Salad with Chipotle Dressing
a great late summer or early fall salad
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
Ingredients
Scale
- Salad
- 2 ears fresh corn, cooked
- 1 cup chopped red onion
- 1 – 14.5 oz can black beans, drained and rinsed
- 1 – 14.5 oz can garbanzo beans, drained and rinsed
- 1 red bell pepper, diced
- 2 medium tomatoes, diced
- 1 avocado, diced
- 1/4 cup feta cheese
- 1/2 cup loosely packed fresh chopped cilantro (or 3 tbsp dried)
- Dressing
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1/4 cup plus 2 tablespoons vegetable oil
- 1 large garlic clove
- 1/4 teaspoon dried oregano
- 3/4 teaspoon cumin
- 2 chipotle peppers in adobo sauce
- Salt & pepper to taste
Instructions
- Make the salad by combining all ingredients and tossing well.
- Make the dressing by combining all of the ingredients in a blender or mini food processor; pulse until smooth.
- Pour the dressing over the salad and toss well.
- Garnish with a bit of fresh chopped cilantro if desired.
- Can be made up to 1 day ahead of time (omit avocados until ready to serve).
Notes
- Tip: to get rid of the harsh red onion flavor, soak onion in cold water for 10 minutes
Nutrition
- Serving Size: 6