Black Bean Salad with Chipotle-Cumin Dressing

By Carrie Floyd, from the Culinate Kitchen collection

Introduction

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.

Ingredients

Dressing

Salad

Steps

1. 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.
2. 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.

Notes

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.

This content is from the Culinate Kitchen collection.