Southwestern Black Bean Salad

Step 1

MAKE DRESSING Combine scallions, chipotle, honey, lime juice, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 2 tablespoons oil. (Dressing can be refrigerated, covered, for 1 day.)

Step 2

TOAST CORN Heat remaining oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, about 5 minutes.

Step 3

TOSS SALAD Add beans, avocados, tomatoes, cilantro, and toasted corn to bowl with dressing and toss to combine. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days. Bring to room temperature and toss before serving.)