Southwestern Black Bean Salad

One of my very favorite cookbooks is ATK's The Complete Cooking for Two Cookbook. I've made at least 10 recipes from this book and can't wait to try 10 more that I have tagged, including this Southwestern Black Bean Salad.

You can make this for two people, or double or triple it if you need more.  Simple, delicious, and healthy ingredients that come together to make a terrific side salad.

Although, the two times I've made this I've eaten it for lunch.  Sorry Bret, none for you.

The dressing is simple, too:  olive oil, lime juice, chipotle chile and honey.  It's a light sauce, but flavors the beans and vegetables beautifully.

I've been on an "everything lime" kick for awhile and am so happy when a great recipe featuring lime comes up.  Squeeze a little over the final salad with a little salt and pepper and...perfection!

Southwestern Black Bean salad will fit right in on your Memorial Day picnic table or for a Fourth of July recipe.  Better triple the recipe, though.  It'll get eaten up.

Did I mention the saucy adobo chile sauce?  Not too spicy, it adds a nice depth.  In fact I added about a teaspoon more of the sauce because it's delicious.

You'll find the canned chipotle chiles in adobo sauce over by the salsa, or if your grocery has a Mexican food area, it will be there.

I like the charred corn in this, too.  It doesn't take long (about 5 minutes) and is worth the effort.

I think you'll really like this little side salad.  It's versatile, too.  If you don't have avocado, leave it out.  Add a tablespoon of chopped red onion for a little different flavor.

Enjoy!

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Southwestern Black Bean Salad

Yield: 2-3

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

Great little side salad full of black beans, tomato, avocado, charred fresh corn and cilantro, with a light, flavorful lightly adobo dressing.

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Ingredients

• 1 ½ tablespoons olive oil
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon chipotle chile in adobo sauce, minced
• ½ teaspoon adobo sauce
• ¼ teaspoon honey
• Salt and Pepper
• 1 large ear corn, kernels cut from the cob
• ¾ cup canned black beans, rinsed
• 1 small Roma tomato, cored, seeded and chopped finely
• 1 ½ tablespoons fresh cilantro, minced
• ½ avocado, cut into ½ inch pieces

Instructions

1. In a medium bowl, whisk together 1 tablespoon of the olive oil, the lime juice, chipotle and chipotle sauce, honey and salt and pepper.
2. Heat the remaining ½ tablespoon of olive oil in a 10" skillet over medium-high heat until shimmering. Add the corn, smoothing it out into one-layer in the pan. Leave for 1 minute, then stir, and let cook another minute without stirring. Stir, then cook for 2 to 3 minutes more. Remove from fire and let cool for a few minutes while you prepare the rest of the salad.
3. Stir the beans, tomato, and cilantro into the dressing bowl. Add the corn and stir to combine. Season with salt and pepper to taste. Gently stir in the chopped avocado. Serve immediately with a lime wedge if you'd like.

Notes

If you have doubled or tripled the recipe and have leftovers, I would remove the avocado before refrigerating. It has a tendency to turn an ugly dark gray when it sits too long and is not appetizing!

I drizzled the juice of one quarter of a lime before serving. Just my preference, but delish.

But what do I do with the other half of the avocado? Mush it up, squeeze a little lime on it, salt and pepper, a tablespoon of salsa and serve with chips!

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 364mgCarbohydrates: 26gFiber: 9gSugar: 5gProtein: 6g

Nutrition Values are Approximate