Recipe of the Week: Black Bean and Corn Salad with Chipotle-Honey Dressing
This perfect end-of-summer salad highlights plenty of summer favorites! It is packed with fiber, iron and vitamin C and pairs well with fish, chicken, burgers or anything you want to grill on these last weekends of summer.
The recipe is from Once Upon a Chef, and the only change I made was to the dressing. Instead of using canned chipotle peppers I used one teaspoon of smoked chipotle powder. It gave the salad a bit of heat, but even the non-spicy food lovers at the table enjoyed it. The salad keeps well, covered and refrigerated, for 1-2 days and was delicious as a salad with some added spinach and tomatoes the next day. Don’t worry that the recipe makes too much, because it will not go to waste!