FOR THE SALAD:

2 ears fresh corn

1 cup chopped red onion

1 (14.5 oz) can black beans

1 red bell pepper, diced (about 1 cup)

½ cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)

1 avocado

FOR THE DRESSING:

2 tablespoons red wine vinegar

2 tablespoons fresh lime juice, from 1-2 limes

2 tablespoons honey

¼ cup plus 2 tablespoons olive oil

1 large garlic clove, roughly chopped

¼ teaspoon dried oregano

¾ teaspoon cumin

¾ teaspoon salt

¼ teaspoon black pepper

2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1½)

Cook the corn. Bring a large pot of salted water to a boil, add the corn, and simmer (covered) for about 10 minutes. Let it cool slightly, then cut the kernels off the cob.

Prep the onions. Chop the red onion and soak it in cold water for 10 minutes. A quick soak in cold water makes raw onions taste milder and less pungent—perfect for people who usually pick them out (you can skip this step if you aren’t bothered by raw onion flavor).

Make the dressing. Add all the dressing ingredients to a mini food processor or blender and blend until smooth.

Combine the ingredients. In a large bowl, mix the corn, onions, beans, and remaining ingredients except for the avocado. Pour the dressing over top.

Pro Tip: Store canned beans upside down in your pantry. It helps the liquid settle near the top, so when you turn the can right-side-up and open it, the beans slide out more easily, and you’re less likely to have to dig them out from the bottom.

Toss and chill. Toss everything together and refrigerate for at least an hour, or overnight—it’s even better once the flavors meld and the veggies soak up the dressing. Gently fold in the avocado just before serving. Enjoy!

Got leftovers? This black bean and corn salad is also great to keep in the fridge for easy lunches or for giving leftovers a little boost. Here are a few ideas for how to use it:

Tuck it into tacos or burritos – Add some shredded cheese, avocado, or grilled chicken for a quick meal.

Serve it over greens – Instant taco salad with a scoop of this on top and a drizzle of ranch or vinaigrette.

Spoon it over grilled chicken or fish – Adds fresh flavor and a pop of color.

Stuff it into quesadillas – Mix with cheese and a little hot sauce, then crisp it up in a skillet.

Top baked sweet potatoes – A hearty, satisfying lunch with a dollop of sour cream or Greek yogurt.

Mix into cooked rice or quinoa – Makes a fast grain bowl with minimal effort.

Serve it with scrambled eggs or in a breakfast burrito – A great way to use up the last scoop or two.

Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.

Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.

Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.

Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.

Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.

Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.

Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.