Black Bean and Corn Salad with Chipotle Honey Dressing

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Name: Black Bean and Corn Salad with Chipotle Honey Dressing
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Ears of fresh corn; 1 cup Red onion diced; 1 can 14.5 oz Black beans; 1/2 cup Chopped cilantro loosly packed; 1 avacado chopped; DRESSING; 2 tablespoons Red wine vinegar; 2 Limes juiced; 2 tablespoons Honey; 1/4 cup EVOO; 2 tablespoons EVOO; 1 clove Minced garlic; 1/4 teaspoon Oregano; 3/4 teaspoon Cumin; 3/4 teaspoon Salt; 1/4 teaspoon Black pepper; 2 cans Chipotles, canned in adobo sauce Just use the sauce - for more spice, adde peppers as desired

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INGREDIENTS

2 Ears of fresh corn
1 cup Red onion ; diced
1 can 14.5 oz Black beans
1/2 cup Chopped cilantro ; loosly packed
1 avacado ; chopped
DRESSING
2 tablespoons Red wine vinegar
2 Limes ; juiced
2 tablespoons Honey
1/4 cup EVOO
2 tablespoons EVOO
1 clove Minced garlic
1/4 teaspoon Oregano
3/4 teaspoon Cumin
3/4 teaspoon Salt
1/4 teaspoon Black pepper
2 cans Chipotles, canned in adobo sauce ; Just use the sauce - for more spice, adde peppers as desired

Servings

INSTRUCTIONS

Boil corn for 10 mins - remove and place in cold water to cool

When cooled, prep all ingredients and add to a large bowl

Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.

Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.

Right before serving, slice the avocado in half over the salad and lightly toss

Squeeze a lime over salad right before serving

Per serving (6 servings)

Serving size:approximately 1 cup

Calories:357

Fat:20 g

Saturated fat:2 g

Carbohydrates:40 g

Sugar:12 g

Fiber:11 g

Protein:9 g

Sodium:306 mg

Cholesterol:0 mg

NOTES

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Black Bean and Corn Salad with Chipotle Honey Dressing

2  Ears of fresh corn 
1 cup Red onion diced
1 can 14.5 oz Black beans 
1/2 cup Chopped cilantro  loosly packed 
1  avacado  chopped
  DRESSING 
2 tablespoons Red wine vinegar 
2   Limes  juiced 
2 tablespoons Honey 
1/4  cup EVOO  
2 tablespoons EVOO 
1 clove Minced garlic  
1/4 teaspoon Oregano 
3/4 teaspoon Cumin 
3/4 teaspoon Salt 
1/4 teaspoon Black pepper 
2  cans  Chipotles, canned in adobo sauce Just use the sauce - for more spice, adde peppers as desired

Boil corn for 10 mins - remove and place in cold water to cool
When cooled, prep all ingredients and add to a large bowl

Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.

Right before serving, slice the avocado in half over the salad and lightly toss 
Squeeze a lime over salad right before serving

Per serving (6 servings)
Serving size:approximately 1 cup
Calories:357
Fat:20 g
Saturated fat:2 g
Carbohydrates:40 g
Sugar:12 g
Fiber:11 g
Protein:9 g
Sodium:306 mg
Cholesterol:0 mg

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Nutrition

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Serving Size: 1 Serving (180g)
Recipe Makes: 6 Servings

Calories: 304
Calories from Fat: 243 (80%)

Amt Per Serving		% DV

	Total Fat 27.1g	36 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 15.1g
	Polyunsanturated Fat 5.9g
Cholesterol 0mg		0 %
Sodium 491.2mg		17 %
Potassium 300.8mg		8 %
Total Carbohydrate 18.9g		6 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 14.2g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 304

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