Black Bean & Corn Salad

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    Barbara Rexford

  • 1

    Barbara Rexford

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.

For Salad:

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.

For Dressing:

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

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