Chipotle Black Bean Tomato Corn Avocado Salad

• Vegetarian

• Produce

  • 1 Avocado
  • 4 cups Baby arugula
  • 1 1/2 cups Black beans, organic cooked
  • 1/4 cup Cilantro
  • 2 ears Corn, fresh
  • 1 Garlic clove
  • 2 cups Multicolored mini tomatoes
  • 1/2 tsp Oregano
  • 2 Scallions

• Condiments

  • 2 Chipotle peppers in adobo sauce
  • 1 tbsp Honey
  • 2 tbsp Lime juice, fresh

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on jeanetteshealthyliving.com

Description

Ingredients

• 2 ears fresh corn or 2 cups frozen corn, thawed
• 1½ cups or 1 15.5 ounce can organic cooked black beans, rinsed and drained
• 2 cups multicolored mini tomatoes, cut in half
• 1 avocado, chopped
• ¼ cup cilantro, minced
• 2 scallions, minced
• 4 cups baby arugula, optional
• 2 chipotle peppers in adobo sauce, seeds removed
• 1 garlic clove, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 6 tablespoons extra virgin olive oil
• 1 tablespoon honey
• ½ teaspoon cumin
• ½ teaspoon oregano
• sea salt and freshly ground black pepper, to taste

Directions

• If using fresh corn, steam or boil corn on the cob for 4 minutes; remove and let cool; cut off corn from cob. If using frozen corn, there is no need to cook it; just thaw and drain it.
• In a large bowl, place black beans, corn, tomatoes, avocado, cilantro and cilantro; toss together.
• Make Chipotle Dressing by placing seeded chipotle peppers, garlic, lime juice, red wine vinegar, honey, cumin and oregano in a blender. With blender running, slowly drizzle in olive oil until blended. Season to taste with salt and pepper.
• Pour dressing over black bean salad and toss gently.
• Serve on top of a bed of baby arugula, if desired.