Black-Bean-Salad-with-Chipotle-Vinaigrette-575x452This is one of my favorite summer salads, it’s delicious as well as beautiful. A great way to make use of the veggies in season.  It could be a meal in it’s self, served with a hunk of skillet cornbread. Yummy!


2 15-ounce cans black beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob

1 red bell peppers, diced

1 green bell peppers, diced

2 cloves garlic, minced

1/2 cup onion, diced

2 teaspoons salt

1/4 teaspoon Chipotle pepper

2 tablespoons honey

9 tablespoons extra virgin olive oil

1 teaspoon lime zest (be sure to zest limes before juicing them)

6 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro, plus more for garnish

2 avocados, chopped

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.

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