Keep it light and bright with beans, corn and avocado

Daniel J. van Ackere/America's Test Kitchen via APThe corn is the only thing that needs cooking in this simple and quick Southwestern black bean salad.

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. Fresh corn is important for the flavor of the salad — don’t substitute frozen or canned corn.

Chipotle chile, cilantro and lime juice provided the perfect Southwestern flavor profile to this easy-to-prepare salad.


Start to finish: 15 minutes

Servings: 4

2 scallions, sliced thin

3 tablespoons lime juice (2 limes)

2 tablespoons extra-virgin olive oil

11/2 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 the scallions, lime juice, 1 tablespoon oil, chipotle, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl.

Heat remaining 1 tablespoon oil in a medium skillet over medium-high heat until just smoking. Add the corn and 1/8 teaspoon salt, and cook, stirring occasionally, until golden brown, 6-8 minutes.

Transfer the corn, beans and tomato to the bowl with the dressing, and gently toss to coat. Gently fold in the avocado and cilantro. Season with pepper to taste, and serve.

Nutrition information per serving: 302 calories; 145 calories from fat; 16 g fat (2 g saturated, 0 g trans fats); 0 mg cholesterol; 462 mg sodium; 35 g carbohydrate; 13 g fiber; 5 g sugar; 10 g protein.