Southwestern Black Bean Salad

Southwestern Black Bean Salad

For an easy, light, summertime bean salad, combine fiber-rich black beans with fresh corn, bright tomato and creamy avocado.

Toasting the corn (use fresh — it really amps up the flavor) in a skillet until golden brown brings out its natural sweetness.

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Chipotle chile, cilantro and lime juice provide the perfect southwestern flavor profile to this easy-to-prepare salad.

Southwestern Black Bean Salad

Makes 4 servings.

2 scallions, sliced thin

3 tablespoons lime juice (2 limes)

2 tablespoons extra-virgin olive oil

1½ teaspoons minced canned chipotle chile in adobo sauce

Salt and pepper

2 ears corn, kernels cut from cobs

1 (15-ounce) can no-salt-added black beans, rinsed

1 tomato, cored and chopped

1 avocado, halved, pitted and cut into ½ inch pieces

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3 tablespoons minced fresh cilantro

1. Whisk scallions, lime juice, 1 tablespoon oil, chipotle, ¼ teaspoon salt and ¼ teaspoon pepper together in large bowl.

2. Heat remaining 1 tablespoon oil in medium skillet over medium-high heat until just smoking. Add corn and 1/8 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer corn, beans and tomato to bowl with dressing and gently toss to coat. Gently fold in avocado and cilantro. Season with pepper to taste and serve.