Sunday, September 4, 2011
Black Bean Salad
It’s no secret that I don’t like avocados so, I didn’t include any. If you like them, however, you can add 2 chopped avocados. Don’t add them until just before you’re ready to serve, though. Otherwise they’ll get too mushy and ruin the salad.
If using fresh corn, you’ll need about 3 to 4 cobs. If using frozen corn, thaw and drain before adding.
Measuring cups and spoons
2 medium tomatoes
2 cans (16 oz.) black beans
2 cups fresh or frozen corn kernels
1 Tbsp dried parsley or 1/4 cup fresh chopped parsley or cilantro
2 Tbsp olive oil
For the Dressing
4 green onions
1 chipotle chile in adobo sauce (canned)
1 tsp honey
1/3 cup lime juice
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp olive oil
Trim the roots and remove any dried outer parts of the green onion. Slice thinly and set aside.
Remove the chipotle chili from the adobo sauce. Cut in half lengthwise and scrape out the seeds with the pack of your paring knife and mince. You’ll need about 1 Tbsp of minced chipotle. If you like it very spicy, leave in the seeds.
Core the tomatoes with a paring knife and cut into 1/2 inch cubes.
Rinse and drain the canned beans in a fine-mesh strainer.
Heat 2 Tbsp oil in a large skillet over medium-high heat until shimmering. Cook the corn, stirring frequently, until spotty brown, about 5 minutes. Remove from heat.
Mix the green onion, chipotle, honey, lime juice, 1/2 tsp salt and 1/2 tsp pepper in a large mixing bowl. Whisk in 2 Tbsp olive oil. Add the beans, tomatoes, parsley and toasted corn. Toss to combine. Season with additional salt and pepper, as desired.
Makes 6 servings.