Southwestern Black Bean Salad

Name: Southwestern Black Bean Salad
Yield: Serves 6 to 8
Cuisine: 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

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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.

SERVES6 to 8

WHY THIS RECIPE WORKS

We quickly edited out the dull bell pepper and harsh onion found in traditional recipes for Southwestern black bean salad. Instead, we used scallions, which were mellow and light. Creamy avocados gave the salad richness, tomatoes lent juicy...

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