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Black Bean and Corn Salad with Chipotle-Honey Vinaigrette
Ingredients
  • subheading: FOR THE SALAD:
  • 2 ears fresh corn
  • 1 cup chopped red onion
  • 1 (14.5 oz) can black beans
  • 1 red bell pepper, diced (about 1 cup)
  • ½ cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)
  • 1 avocado
  • subheading: FOR THE DRESSING:
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1 to 2 limes
  • 2 tablespoons honey
  • ¼ cup plus 2 tablespoons vegetable oil
  • 1 large garlic clove, roughly chopped
  • ¼ teaspoon dried oregano
  • ¾ teaspoon cumin
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1-½)
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