Mexican-inspired Easy

Smoky Toasted Corn and Black Bean Salad

Name: Smoky Toasted Corn and Black Bean Salad
Prep time: PT20MINUTES
Cook time: PT5MINUTES
Total time: PT25MINUTES
Yield: 6 servings
Cuisine: Mexican-inspired
Ingredients: 2 tbsp Vegetable oil; 3 cups Corn (fresh or frozen and thawed); 2 tbsp Vegetable oil; 3 whole Scallions (thinly sliced); 3 tbsp Lime juice; 1 tsp Chipotle chile in adobo (minced); 1 tsp Honey; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 can Black beans (15-ounce, rinsed and drained); 2 whole Avocados (pitted and diced); 1 cup Cherry tomatoes (halved); 1/4 cup Fresh cilantro (chopped)

A bright, textured salad with charred corn and creamy avocado in a chipotle-lime dressing

mexicanvegetarianvegangluten-freedairy-freequicksidesalad

— (0 ratings)

⏱️ 25 minutes 20 minutes prep · 5 minutes cook

🍽️ 6 Serves

310 Calories

6g Protein

30g Carbs

19g Fat

Why This Recipe Works

Searing the corn in a hot skillet develops a deep, nutty sweetness that balances the smoky heat of the chipotle dressing. This salad holds up well for several hours, making it an ideal choice for outdoor gatherings or as a robust side for grilled dishes.

Instructions

Heat oil in a 12-inch skillet over medium-high heat until it shimmers but does not smoke. Add the corn and cook, stirring occasionally, until the kernels are spotty brown and toasted, about 5 minutes. Remove from the heat and let the corn cool slightly while preparing the dressing.

In a large bowl, whisk the scallions, lime juice, chipotle, honey, salt, and pepper until well combined. Gradually whisk in the remaining oil in a slow, steady stream until the dressing is thick and emulsified.

💡 Whisking the oil in slowly is the secret to a dressing that clings to the vegetables rather than pooling at the bottom.

Add the toasted corn, black beans, avocados, tomatoes, and cilantro to the bowl with the dressing. Gently toss with a large spoon to combine, being careful not to mash the avocado pieces. Season with additional salt and pepper to taste and serve immediately while the avocado is fresh and the corn is still slightly warm.