Southwestern Black Bean Salad

• 2 tablespoons olive oil
• 2 ears corn, kernels removed
• 1 15-oz can black beans, rinsed
• 1 tomato, cored, seeded and chopped
• 3 tablespoons fresh parsley, minced
• 2 scallions, sliced thinly
• 3 tablespoons fresh lime juice (about 2 limes)
• 1 1/2 teaspoons canned chipotle chiles in adobo sauce, minced
• 1/2 teaspoon honey
• 1 avocado, pitted, peeled and cut into 1/2-inch pieces

1. In a medium skillet, heat 1 tablespoon of the oil over medium heat then add the corn and cook for 6-8 minutes, or until golden brown, stirring frequently. Transfer the corn to a large bowl and combine with the beans, tomato and parsley.
2. In a small bowl, whisk together the scallions, lime juice, chipotle, honey, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the salad and gently mix to coat. Add the avocado, folding gently to incorporate, then season to taste with salt and pepper before serving.

olive oil, corn, black beans, tomato, fresh parsley, scallions, lime juice, chiles, honey, avocado

Taken from www.epicurious.com/recipes/member/views/southwestern-black-bean-salad-50182209 (may not work)