Black Bean & Corn Salad with Chipotle Honey Vinaigrette

Name: Black Bean & Corn Salad with Chipotle Honey Vinaigrette
Ingredients: 2 ears fresh corn; 1 cup [140 g] finely chopped red onion; One 15½-oz [445-g] can black beans, drained and rinsed; 1 red bell pepper, seeded and diced; ½ cup [10 g] loosely packed fresh cilantro leaves, chopped, plus a bit more for garnish; 1 avocado; 2 Tbsp red wine vinegar; 2 Tbsp fresh lime juice, from 1 lime; 2 Tbsp fresh lime juice, from 1 lime; 2 Tbsp honey; ¼ cup plus 2 Tbsp [90 ml] vegetable oil; 1 large garlic clove, roughly chopped; ¾ tsp ground cumin; ¾ tsp salt; ¼ tsp freshly ground black pepper; ¼ tsp dried oregano; 2 small chipotle chiles in adobo sauce from a can

Preparation info

Serves
6

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

Perhaps the best compliment this salad ever received was from one of my readers, who confessed to me, “I’m having an affair with this salad . . . please don’t tell anyone.” Another reader told me that she made this salad for a party, and later found one of her guests in her study, printing out copies of the recipe to hand out. It’s just one of those crowd-pleasing, make-ahead recipes that everyone loves. Whether I serve it as a salad with grilled chicken or as a dip with tortilla chips (hig

Ingredients

Gluten-free
Vegetarian

Ingredients

Method