Ingredients :
- For the dressing:
- 2 scallions thinly sliced
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 2 teaspoons chipotle chiles in adobo sauce minced
- 1/2 teaspoon honey
- Salt and freshly ground black pepper
- For the salad:
- 1 tablespoon olive oil
- 3/4 cup frozen corn thawed
- 1 can black beans drained and rinsed
- 1 avocado pitted, peeled, and chopped
- 1 medium tomato cored, seeded, and diced
- 2 tablespoons minced fresh cilantro
Directions :
- In a small bowl, whisk together scallions, lime juice, olive oil, chipotles, honey, and salt and pepper to taste (I like ¼ teaspoon salt and ¼ teaspoon pepper).
- In a medium skillet over medium-high heat, heat olive oil until shimmering. Add corn and cook until brown spots form, about 5 minutes.
- In a large bowl, add corn, black beans, avocado, tomatoes, and cilantro. Drizzle with dressing and stir to combine. Season to taste with salt and pepper.
