Black Bean & Corn Salad
I just was at a luncheon tea and I have the most wonderful bean salad at it. I asked if I could borrow the recipe from Kay Chafin for the column. Here it is to share with all of you. You will notice that she soaks the onion for a few minutes. She said that taken some of the bite out of the onion. It is not necessary to do that step if you enjoy onion flavor.
2 ears of fresh corn, kernels removed and cooked; you can use canned corn for this
1 cup chopped red onion (soak in water for about 15 minutes and drain)
14 1/2 oz. can black beans, drained and rinsed
1 red bell pepper, diced
1/2 cilantro, chopped and loosely packed
1 avocado diced
Add all ingredients in a large bowl & pour the dressing over. Gently mix together.
2 Tbsp wine vinegar
2 Tbsp fresh lime juice
2 Tbsp honey
1/4 cup plus 2 Tbsp olive or avocado oil
1 large garlic clove, chopped
1/4 tsp dried oregano
3/4 tsp cumin
3/4 tsp salt
1/4 tsp pepper
1 1/2 to 2 canned chipotle peppers in adobo sauce diced — use to taste
Mix sauce in a blender until smooth.
— Barbara Rexford