Southwestern Black Bean Salad (From The Complete Plant Based Cookbook by America’s Test Kitchen)

I received The Complete Plant Based Cookbook as a gift for 2020 Christmas and I immediately became obsessed with it! The cookbook has a great introduction that includes a section on which recipes can create a good meal together. One of the recommendations was to make butternut squash steaks with a southwestern black bean salad (so, of course, I had to try it!)

This salad is composed of corn that was sauteed in a skillet, black beans, avocado, tomatoes, and cilantro. The dressing is made from oil, lime juice, canned chipotle in adobo, salt, and pepper. The black bean salad is delicious and comes together quickly. I think this would be great for a hearty meal, as a side dish, or even put on top of a bed of greens. The flavors work really well together, having some acidity from the lime, some freshness from the cilantro, and the slight spice from the chipotle in adobo.

Taste: 10/10

Notes for next time: This was delicious!