Chipotle, Corn, and Avocado Salad or Dip
  • 1 package (12 ounce) frozen corn, thawed
  • 1 can (15 ounce) black beans, rinsed and drained
  • 1 small red pepper, chopped
  • 5 green onions, chopped
  • 2 Avocados, chopped
  • ¼ cup vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 2 chipotle peppers, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chopped cilantro
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. In a large bowl mix the corn, black beans, red pepper and green onions.
  2. Gently mix in the chopped avocado.
  3. In a small bowl whisk together the vegetable oil, lime juice, red wine vinegar, Chipotle peppers, garlic, cilantro, cumin, salt and pepper.
  4. Pour over the corn salad and gently mix.
  5. Cook's Notes: To chop Avocado~Slice avocado lengthwise in half and remove the pit. Leave in the shell, take a knife and slice down the avocado, and then across in a criss-cross pattern. Take a spoon and gently scoop cubed pieces into your bowl.
Recipe by Sunflower Supper Club at