Southwestern Black Bean Salad

Makes 6 to 8 servings

1/4 cup extra-virgin olive oil, divided

2 cups fresh or frozen (thawed) corn kernels

4 green onions, sliced thinly

1/3 cup lime juice (about 3 limes’ worth)

1 tablespoon minced canned chipotle chilies in adobo sauce

1 teaspoon honey

1/2 teaspoon coarse salt

1/2 teaspoon black pepper

2 (15-ounce) cans reduced-sodium black beans, rinsed 2 ripe avocados, halved, pitted and chopped 2 tomatoes, cored and chopped

1/4 cup chopped cilantro or parsley

Heat 2 tablespoons oil in a large skillet on medium-high until shimmering. Add corn and cook 5 minutes until spotty brown; cool slightly. In a large bowl, whisk together green onions, lime juice, chilies, honey, salt and black pepper. Whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Add beans, avocados, tomatoes, cilantro and corn; toss to combine. Season with additional salt and pepper to taste; serve. (Adapted from “The Complete Salad Cookbook,” America’s Test Kitchen.)

Per serving: 385 calories, 11 grams protein, 19 grams fat (43% calories from fat), 2.7 grams saturated fat, 46 grams carbohydrate, no cholesterol, 207 milligrams sodium, 13 gram fiber.