Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

While we were on vacation (with 19 relatives, I may add), the bonus is that we all get to learn and try out new recipes from each other.

Brother Mike, brought his A game and took the challenge to cook his famous Mike's Marinating Mess chicken dinner for all of us the first night.  No room to be had on this bbq!

On the last family night, we decided to do Carne Asada for everyone with a fiesta theme...and many margaritas in store.  Sister Cathy made this incredible salad/dip which reminded me a lot of Cowboy Caviar.  It was so good that I made it again...and again, when we returned home!

In other news, (because there isn't enough excitement happening in our world), I had a dental emergency the other night.  I got a piece of food stuck between two of my teeth.  I tried to floss and it snapped off.  Now I had food AND floss stuck between my teeth.  I tried another piece of floss...SNAP!  Then by a desperate attempt, I tried a toothpick...SNAP! By this time it felt like a piece of plywood was separating my teeth and ruining all my orthodontic history.  I wanted to cry I was in so much pain.  Of course, I go into instant panic mode.  What am I going to do?  Is there an emergency dentist nearby?  Will my insurance cover this?  What if it doesn't?  What if I have to try to go through the night in this pain?...and on, and on, and on!!!

Once I calmed down and started thinking clearly, I was able to get it all figured out.  It was 9:30 at night and I jumped online to find out the nearest drug store that would still be open.  I had no idea what was going to get this mess out of my teeth...so I bought everything on the dental shelves!  It took every single one of these items to fix my emergency, and all was well once again.  Ugh!

Continue to stay safe, healthy, and sparkly!

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

Courtesy of Once Upon A Chef

For Salad:

2 ears fresh corn

1 cup chopped red onion

1 (14.5) ounce can black beans

1 red bell pepper, diced (about 1 cup)

1/2 cup loosely packed fresh chopped cilantro

1 avocado

For Dressing:

2 Tbl red wine vinegar

2 Tbl fresh lime juice, from 1-2 limes

2 Tbl honey

1/4 cup plus 2 Tbl vegetable oil

1 large garlic clove, roughly chopped

1/4 tsp dried oregano

3/4 tsp cumin'3/4 tsp salt

1/4 tsp black pepper

2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, then just use only 1-1/2)

Bring a large pot of salted water to a boil.  Add the corn, cover, and turn the heat down to low.  Simmer for 10 minutes.  Remove the corn from the water and let cool.

Meanwhile, place the chopped red onions in a small bowl and cover with water.  Let sit about ten minutes, then drain completely in a sieve and set aside.

Place the beans in a sieve; run under cold water to rinse well.  Let drain completely and set aside.

Holding the cooled corn upright  in a large bowl, cut the kernels off the cob in strips.  Add the beans, red onion, red bell pepper and cilantro.

Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.

Pour the dressing over the salad and toss Well.  Cover and refrigerate for a least 1 hour or, preferably, overnight.

Right before serving, slice the avocado in half.  Remove the pit; using a butter knife, cut a grid in each half.  Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh.  Toss the salad gently, then taste and adjust seasoning if necessary.  Add a squeeze of fresh lime, to freshen in up.  

Serve cold.

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