Black Bean, Corn, and Avocado Salad

Quite often we hear that Mexican food is not healthy for us, especially if we are trying to lose weight. But I happen to love the tastes in Mexican food. A friend of mine gave me this recipe, and I recently took it to a picnic to try it out and see if others thought it tasted as good as I do! It got rave reviews!

Some of my friends added it to their plates as a salad or side dish. Others dipped chips into it and ate it like salsa. Any way you decide to have it, it’s really good!

Here’s what you’ll need:

1 can of corn, drained (or you could use fresh if it is in season—cook a couple of ears and cut the kernels off the cob)
1 cup chopped red onion (if you don’t like the sharp taste of raw onion, soak it in cold water for about 10 minutes after chopping it, then drain)
1- 14.5 oz. can black beans, drained and rinsed
1 red bell pepper, diced
1 medium to large tomato, diced
½ cup (or more if you like) fresh chopped cilantro
1 avocado

Dressing
2 tbsp. red wine vinegar
2 tbsp. fresh lime juice (from 1-2 limes)
2 tbsp. honey
¼ cup plus 2 tbsp. olive oil
1 garlic clove, chopped
¼ tsp. dried oregano
¼ tsp. black pepper
¾ tsp. sea salt
¾ tsp. cumin
2 chipotle peppers in adobo sauce (canned)

Mix all the salad ingredients together except the avocado—you will want to add the avocado at the last minute so that it doesn’t turn brown.

Mix all the dressing ingredients in a blender or food processor until smooth.
Pour the dressing over the salad ingredients and cover. Refrigerate overnight or at least one hour.

To serve, peel and dice the avocado and add to the salad. Toss gently. You can add a squeeze of lime juice if you wish!

This is a great dish to bring to a pitch-in or potluck in the summer.

Enjoy!
Blessings to you,
Nurse Anne