This dish is so versatile. It goes perfectly with any grilled meat and if you've got a bag of tortilla chips it can also be a quick lunch, dinner or appetizer.
Southwestern Black Bean Salad
Cook's Country
- 4 scallion, sliced thin
- 1 TB minced canned chipotle chiles in adobo sauce
- 1 tsp honey
- ¼ cup lime juice (about 2 limes)
- salt and pepper
- ¼ cup olive oil
- 5 cobs of corn
- 2 (16 oz.) can black beans, drained and rinsed
- 2 ripe avocados, pitted, skinned, and chopped
- 2 medium tomatoes, cored and chopped
- heaping ¼ cup finely chopped fresh cilantro
- 1) Make dressing: combine scallions, chipotle, honey, lime juice, ½ tsp salt, and ½ tsp pepper. Slowly whisk in in 2 TB oil. (Dressing can be refrigerated, covered, for one day.)
- 2) Toast corn: Scrape corn off cobs. Heat some olive oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, ~5 minutes.
- 3) Toss salad: Put beans, avocados, tomatoes, cilantro, and toasted corn to large serving bowl. Mix in dressing to taste. Season with salt and pepper in necessary. Serve.
Posted by: Sallie
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