ThisChipotle Black Bean Tomato Corn Avocado Salad can be enjoyed as a dip or salad all summer long.
This post is sponsored by Peapod
Summer is here and I love the simplicity of grilling and summer salads featuring fresh produce in season. Today, I’m sharing a recipe for a Black Bean Corn Tomato Avocado Salad with Chipotle Dressing that I developed for Peapod , the online grocery delivery service. This salad was inspired by a salad that was served at a bridal shower I attended recently.
First, gather all the salad ingredients ~black beans, fresh cherry tomatoes, fresh corn, creamy avocado, cilantro and scallions.
Then, prep all the salad ingredients. If you’re using canned black beans, rinse well and drain them. Cut the cherry tomatoes in half, chop the scallions, cube the avocado, cut the corn off the cob (briefly steam or boil first) and mince the cilantro.
Then, make the Chipotle Dressing. I put everything in the blender to ensure an smooth dressing. This dressing is smoky, spicy and just a little sweet, and compliments the salad ingredients nicely.
Finally, toss everything together, and this salad is ready to serve. Youcan make this ahead of time if you like – just leave out the avocados until you’re ready to serve, so they don’t turn brown.
Enjoy this Chipotle Black Bean Tomato Corn Avocado Salad as a dip if you like or serve on top of a bed of baby arugula for a complete salad.This is the perfect summer salad tobring toyour next barbecue or picnic.
For more summer side dishes to go with your summer grilling,check out these recipes on From The Pod :
Summer Panzanella with Nectarines and Mozzarella
Strawberry Caprese Salad
Mediterranean Quinoa Salad
Roasted Asparagus Salad with Lemon Mint Oregano Dressing
Crunchy Citrus Coleslaw with Creamy Yogurt Dressing
Source: Jeanette’s Healthy Living