Southwestern Black Bean Salad

Name: Southwestern Black Bean Salad
Yield: Serves 6 to 8
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 4 , scallions, sliced thin; 1 tablespoon, minced chipotle chiles in adobo sauce; 1 teaspoon, honey; 1/3 cup, lime juice from 3 limes; , Salt and pepper; 1/4 cup, olive oil; 2 cups, fresh or frozen corn (see note); 2 (15-ounce) cans, black beans, drained and rinsed; 2 , ripe avocados, pitted, skinned, and chopped; 2 medium, tomatoes, cored and chopped; 1/4 cup, finely chopped fresh cilantro

Side Dishes
US & Canada
Southwest (Tex-Mex)
Pasta, Grains, Rice & Beans
Beans
Vegetarian
Salads

Appears in Cook's Country August/September 2009

This is typically a no-cook salad, but we found 5 minutes in the skillet was time well spent.

SERVES 6 to 8

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