Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

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Ingredients

2 ears fresh corn
1 cup chopped red onion
1 (15.5-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
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice, (from 1 to 2 limes)
2 tablespoons honey
¼ cup + 2 tablespoons vegetable oil
1 large clove garlic, (roughly chopped)
¼ teaspoon dried oregano
¾ teaspoon ground cumin
¾ teaspoon salt
¼ teaspoon freshly ground 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))

As published by Once Upon a Chef.

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