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Black Bean Salad with Chipotle-Cumin Dressing

(recipe, Carrie Floyd)

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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.


    1. ¼ cup freshly squeezed lime juice
    2. 1 garlic clove, minced or pressed
    3. 1 tsp. ground cumin
    4. 2 tsp. chipotle chiles in adobo sauce, finely chopped
    5. Generous pinch of salt
    6. ½ cup canola or extra-virgin olive oil
    1. 3 cups cooked black beans
    2. 1 large red bell pepper, chopped
    3. 1½ cups cooked corn kernels
    4. ½ cup red onion, chopped
    5. ½ cup chopped cilantro leaves
    6. ¾ tsp. salt


    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.


    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.