Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

Step 1

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.

Step 2

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.

Step 3

Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.

Step 4

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 and cilantro.

Step 5

Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.

Step 6

Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.

Step 7

Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.