Black Bean and Corn Salad with Chipotle-Honey Vinaigrette

Ingredients

• Salads
• 2 ears fresh corn
• 1 (14.5 oz) can black beans
• 1 red bell pepper, diced (about 1 cup)
• 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)
• 1 avocado
• 2 tomatoes, diced
• 1/2 red onion – chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice, from 1-2 limes
• 2 tablespoons honey
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 large garlic clove, roughly chopped
• 1/4 teaspoon dried oregano
• 3/4 teaspoon cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1-1/2)
• Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
• Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
• Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
• Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper, tomatoes and cilantro.
• Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
• Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
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