Ingredients
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
Preparation
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.
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.
