Amazing Black Bean Salad

Zesty with lots of bright flavors and a kick of smokiness is the best way to describe this black bean salad. A combination of fresh veggies, herbs and spices creates a dish full of flavor and texture.

Ingredients  - 2 15-ounce cans black beans, rinsed and drained  - 3 ears fresh cooked corn, kernels cut off the cob  - 1 large red bell pepper, diced (1 cup)  - 2 cloves garlic, minced - 1/4 cup red onions, diced - 2 teaspoons salt  - 1 tablespoon chipotle chili in adobo sauce, minced 

Ingredients  - 1 tablespoon honey  - 1/4 cup extra virgin olive oil  - 1 teaspoon lime zest  - 1/4 cup fresh lime juice - 1/2 bunch fresh cilantro, chopped  - 2 Hass avocados, chopped

Rinse and drain the black beans thoroughly and set aside.

Boil corn for 3-4 minutes. Roast under the broiler or on the grill, if desired. Once the corn has cooled down, remove the kernels.

Chop and prep the bell peppers, onions, cilantro and garlic. Next, zest and squeeze the limes and set aside.

In a large bowl, mix the black beans, corn, bell peppers, red onion, cilantro and lime zest, set aside. In another bowl, whisk together the olive oil, lime juice, garlic, salt, honey and the chipotle chili in adobo sauce to create the chipotle lime dressing.

Add the chipotle lime dressing to the black bean and veggie mixture. Mix well to combine, and then chill in the refrigerator for an hour.

When ready to serve, bring salad to room temperature, dice the avocados and add to the bowl, stir gently to combine.