This Southwestern Black Bean Salad is quick to pull together and packed with flavor. Photo by: Daniel J. van Ackere/America's Test Kitchen via AP
June 26, 2019 10:32:11 AM
For an easy, light, summertime bean salad, we combined fiber-rich black beans with fresh corn, bright tomato and creamy avocado.
Toasting the corn in a skillet until golden brown brought out its natural sweetness. Chipotle chile, cilantro, and lime juice provided the perfect Southwestern flavor profile to this easy-to-prepare salad. Fresh corn is important for the flavor of the salad -- don't substitute frozen or canned corn.
SOUTHWESTERN BLACK BEAN SALAD
Start to finish: 15 minutes
2 scallions, sliced thin
3 tablespoons lime juice (2 limes)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons minced canned chipotle chile in adobo sauce
Salt and pepper
2 ears corn, kernels cut from cobs
1 (15 ounce) can no-salt-added black beans, rinsed
1 tomato, cored and chopped
1 avocado, halved, pitted, and cut into 1/2 inch pieces
3 tablespoons minced fresh cilantro
Nutrition information per serving: 302 calories; 145 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 462 mg sodium; 35 g carbohydrate; 13 g fiber; 5 g sugar; 10 g protein.