Try This Light, Summertime Bean Salad With Corn and Avocado

The Associated Press
By The Associated Press
June 21, 2019Food
Try This Light, Summertime Bean Salad With Corn and Avocado
A Southwestern Black Bean Salad in Brookline, Mass. (Daniel J. van Ackere/America's Test Kitchen via AP)

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.

The cover for "The Complete Diabetes Cookbook.
The cover for “The Complete Diabetes Cookbook.” It includes a recipe for a Southwestern Black Bean Salad. (America’s Test Kitchen via AP)

Southwestern Black Bean Salad

Servings: 4

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

Whisk scallions, lime juice, 1 tablespoon oil, chipotle, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.

Heat remaining 1 tablespoon oil in a medium skillet over medium-high heat until just smoking. Add corn and 1/8 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer corn, beans, and tomato to bowl with dressing and gently toss to coat. Gently fold in avocado and cilantro. Season with pepper to taste and serve.

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.

By America’s Test Kitchen

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