This salad makes an easy meal when paired with quesadillas or fajitas. When I buy the chipotles in adobo sauce, I transfer the leftover chiles into a jar and store it in my refrigerator for later use; as long as the chiles are submerged in the adobo sauce, they last for a long time.
| ||¼ || cup freshly squeezed lime juice |
| ||1 || garlic clove, minced or pressed |
| ||1 || tsp. ground cumin |
| ||2 || tsp. chipotle chiles in adobo sauce, finely chopped |
| ||~ || Generous pinch of salt |
| ||½ || cup canola or extra-virgin olive oil |
| ||3 || cups cooked black beans |
| ||1 || large red bell pepper, chopped |
| ||1½ || cups cooked corn kernels |
| ||½ || cup red onion, chopped |
| ||½ || cup chopped cilantro leaves |
| ||¾ || tsp. salt |
- Place the lime juice, minced garlic, cumin, chopped chipotle chiles, and salt in a small-to-medium bowl (or a 2-cup measuring cup) and whisk together. Slowly drizzle in the oil, whisking constantly, until the dressing is smooth.
- Place the beans, bell pepper, corn, onion, and cilantro in a medium-large bowl and toss with the dressing until everything is lightly coated. Season to taste with salt.
This salad tastes better if it sits at room temperature for a while, allowing the beans to soak up some of the dressing and the flavors to marry.