Name: Black Bean and Corn Salad with Chipotle-Honey Vinaigrette
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 1 bag frozen sweet corn; 1 red onion, chopped; 1 can black beans, drained; ½ cup cilantro, fresh, chopped; 1 avocado; 1 red bell pepper, chopped; 3 tbsp red wine vinegar; 3 tbsp fresh lime juice; 3 tbsp honey; ⅓ cup vegetable oil; 1 clove garlic, roughly chopped; 2 canned chipotle peppers in adobo sauce; 1 tsp cumin; 1 tsp salt; ¼ tsp pepper; ¼ tsp dried oregano

Method

Salad

Put all of the salad ingredients, except for the avocado, into a bowl and set aside.

Dressing

Combine all of the dressing ingredients in a blender or food processor. Process until smooth, making sure the honey isn't sticking to the bottom.

Pour the dressing over the salad and mix thoroughly.
Refrigerate for at least one hour, but preferably overnight.
1 hr
Add avocado chunks just prior to serving. Serve cold.

From the family

Cilantro is flexible — the card calls for ½ to 1 cup, chopped.
Garlic is to taste — the card calls for 1 to 2 cloves.