Black Bean and Corn Salad with Chipotle Vinaigrette

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Love this salad, which I’ve been making for years.  It comes from an old(er) cookbook by James McNair.

Spicy Black Bean and Corn Salad with Chipotle Vinaigrette
from James McNair’s Salads
Serves 8 as a salad course, or 4 as a main course
1 can black beans, drained and rinsed
3 cups thawed frozen corn kernels
1/2 cups minced green onions, including some green tops
1/2 cups chopped fresh cilantro
2 chopped ripe tomatoes
Smoked Chile Vinaigrette

Combine all ingredients, and adjust the seasoning with salt.  Garnish with cilantro sprigs and serve at room temperature.

Smoked Chile Vinaigrette
Combine 1/2 cup cider vinegar, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 2/3 cup vegetable oil.  Add 3 canned chiles chipotles  in adobo sauce, minced, and about 2 tablespoons of the sauce from the chiles.

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