once upon a chef
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 vegetable 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)
Begin by cooking the corn. Bring a large pot of salted water to a boil. Add the corn and simmer, covered, for about ten minutes, then cut the kernels off the cob
Next, chop the red onions, soak them in cold water for about ten minutes, then drain; this takes the sharp raw onion taste away. (If you’re a raw onion lover, feel free to skip this step.)
Then make the dressing. Simply combine all of the ingredients in a mini food processor or blender and process until smooth.
Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined.
Toss and refrigerate for at least one hour or, preferably, overnight. The salad tastes infinitely better cold, especially once the flavors have a chance to marry and the vegetables soak up some of the dressing. Right before serving, add the avocado and gently toss. Enjoy!