Ingredients
The following ingredients have 4 Servings
- 2 cups fresh corn (or thawed frozen corn)
- 1 1/2 cups or 1 15.5 ounce can organic cooked black beans (rinsed and drained)
- 2 cups multicolored mini tomatoes (cut in half)
- 1 avocado (chopped)
- 1/4 cup cilantro (minced)
- 2 scallions (minced)
- 4 cups baby arugula (optional)
- 2 chipotle peppers in adobo sauce (seeds removed)
- 1 garlic clove (chopped)
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- sea salt and freshly ground black pepper (to taste)
Instruction
- If using fresh corn, steam or boil corn on the cob for 4 minutes; remove and let cool; cut off corn from cob. If using frozen corn, there is no need to cook it; just thaw and drain it.
- In a large bowl, place black beans, corn, tomatoes, avocado, cilantro and cilantro; toss together.
- Make Chipotle Dressing by placing seeded chipotle peppers, garlic, lime juice, red wine vinegar, honey, cumin and oregano in a blender. With blender running, slowly drizzle in olive oil until blended. Season to taste with salt and pepper.
- Pour dressing over black bean salad and toss gently.
- Serve on top of a bed of baby arugula, if desired.
