Southwestern Black Bean Salad

Ingredients

• 1/4 cup extra-virgin olive oil, divided, divided
• 2 C fresh or thawed frozen corn Review
• 4 scallions, sliced thin
• 3333/10000 cup lime juice (3 limes)
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 1 teaspoon honey
• 1/2 teaspoon table salt
• 1/2 teaspoon pepper
• 2 can (15 oz) black beans, drained and rinsed
• 2 ripe avocados, halved, pitted, and chopped
• 2 tomatoes, cored and chopped
• ¼ C chopped fresh cilantro or parsley Review

Directions

1. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add corn and cook until spotty brown, about 5 minutes; let cool slightly.
2. Whisk scallions, lime juice, chipotle, honey, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Add beans, avocados, tomatoes, cilantro, and corn and toss to combine. Season with salt and pepper to taste, and serve.