An explosion of contrasting flavors and textures makes this salad a feast for the senses. Beans and corn combine to form a complete protein, avocado and flaxseed oil provide healthful fats, and the fresh ingredients burst with antioxidants.
I got this recipe out of a Cooking Light magazine but I've seen various versions online. You can add red bell pepper, a variety of spices, scallions, etc. I love how fresh and flavorful it is. It is pretty spicy though so if your kids don't like spicy, you may want to add less chipotle chili.
2 c. fresh or frozen corn
1 (25) oz. can black beans, rinsed
2 c. grape tomatoes, cut in half
1 1/2 c. finely diced red or white onion
2 ripe, firm avocados, cut into 1/2 inch dice
2 c. chopped fresh cilantro
2/3 c. flaxseed oil (or half flaxseed, half extra-virgin olive oil; I only had olive oil so I used that)
1/2 c. fresh lime juice
2-3 tsp. finely diced chipotle chile (I just had chipotle chili powder so I used that but only 3/4 the amount)
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
6-8 c. (4-6 ounces) lettuce (optional)
1. Cook corn in a pot of lightly salted water for 2-3 mins until crisp tender. Drain, refresh under cold running water, and drain thoroughly.
2. Combine corn, beans, tomatoes, onion, avocados, and cilantro in a large bowl. Whisk oil, lime juice, chipotle, salt, and pepper in a separate bowl. Pour about three-fourths (or to taste; I actually cut the dressing down by a 1/4 and it was plenty) over vegetables and toss gently to coat. Serve on beds of lettuce, if desired.
