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.

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 large bowl.

Heat remaining 1 tablespoon oil in 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.

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