{"id":219230,"date":"2019-06-17T22:17:32","date_gmt":"2019-06-18T02:17:32","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=219230"},"modified":"2019-06-17T22:17:32","modified_gmt":"2019-06-18T02:17:32","slug":"try-this-light-summertime-bean-salad-with-corn-and-avocado","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/06\/17\/try-this-light-summertime-bean-salad-with-corn-and-avocado\/","title":{"rendered":"Try this light, summertime bean salad with corn and avocado"},"content":{"rendered":"
\"\"<\/a>
Chipotle chile, cilantro, and lime juice provided the perfect Southwestern flavour profile to this easy-to-prepare salad. (Pixabay Photo)<\/figcaption><\/figure>\n

For an easy, light, summertime bean salad, we combined fiber-rich black beans with fresh corn, bright tomato and creamy avocado.<\/p>\n

Toasting the corn in a skillet until golden brown brought out its natural sweetness. Chipotle chile, cilantro, and lime juice provided the perfect Southwestern flavour profile to this easy-to-prepare salad. Fresh corn is important for the flavour of the salad\u2014don’t substitute frozen or canned corn.<\/p>\n

SOUTHWESTERN BLACK BEAN SALAD<\/p>\n

Servings: 4<\/p>\n

Start to finish: 15 minutes<\/p>\n

2 scallions, sliced thin<\/p>\n

3 tablespoons lime juice (2 limes)<\/p>\n

2 tablespoons extra-virgin olive oil<\/p>\n

1 1\/2 teaspoons minced canned chipotle chile in adobo sauce<\/p>\n

Salt and pepper<\/p>\n

2 ears corn, kernels cut from cobs<\/p>\n

1 (15 ounce) can no-salt-added black beans, rinsed<\/p>\n

1 tomato, cored and chopped<\/p>\n

1 avocado, halved, pitted, and cut into 1\/2 inch pieces<\/p>\n

3 tablespoons minced fresh cilantro<\/p>\n

Whisk scallions, lime juice, 1 tablespoon oil, chipotle, 1\/4 teaspoon salt, and 1\/4 teaspoon pepper together in large bowl.<\/p>\n

Heat remaining 1 tablespoon oil in medium skillet over medium-high heat until just smoking. Add corn and 1\/8 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer corn, beans, and tomato to bowl with dressing and gently toss to coat. Gently fold in avocado and cilantro. Season with pepper to taste and serve.<\/p>\n

\u2014\u2014\u2014<\/p>\n

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.<\/p>\n

\u2014\u2014\u2014<\/p>\n

For more recipes, cooking tips and ingredient and product reviews, visit https:\/\/www.americastestkitchen.com<\/a>\u00a0. Find more recipes like Southwestern Black Bean Salad in \u201cThe Complete Diabetes Cookbook .\u201d<\/p>\n

\u2014\u2014\u2014<\/p>\n

America’s Test Kitchen provided this article to The Associated Press.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

For an easy, light, summertime bean salad, we combined fiber-rich black beans with fresh corn, bright tomato and creamy avocado. …<\/p>\n","protected":false},"author":44,"featured_media":219231,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-219230","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/219230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=219230"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/219230\/revisions"}],"predecessor-version":[{"id":219232,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/219230\/revisions\/219232"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/219231"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=219230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=219230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=219230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}