Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

1 hr 20 min + chillingServes 6 as a side dish

A bright, tangy salad of corn, black beans, and peppers bound with a smoky chipotle-honey dressing, finished with fresh avocado.

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prepBring a large pot of salted water to a boil.
2 ears fresh corn	Simmer corn 10 min, cool	Cut corn kernels, combine with beans, onion, pepper & cilantro	Pour dressing over salad, toss well	Chill 1 hr or overnight	Dice avocado, fold into salad, adjust seasoning & garnish
1 cup chopped red onion	Soak onion 10 min, drain
1 (440 g) can black beans	Rinse & drain beans
1 red bell pepper, diced (about 150 g)
15 g loosely packed fresh chopped cilantro, plus more for garnish if desired
30 ml red wine vinegar	Blend vinegar, lime, honey, oil, garlic, oregano, cumin, salt, pepper & chipotles until smooth
30 ml fresh lime juice
30 ml honey
¼ cup + 90 ml vegetable oil
1 large clove garlic, roughly chopped
¼ teaspoon dried oregano
¾ teaspoon ground cumin
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce
1 avocado

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