Smoky bean salad

Tantalize your taste buds with this savory and smoky bean salad. Packed with flavors, it's an easy and delicious addition to any meal.

Ingredients:

• 1/2 cup fire roasted corn (or 1-2 ears fresh corn)
• 1/4 extra virgin olive oil
• 1 tablespoon red wine vinegar
• 2 cups can pinto beans (or one 15-ounce can, drained)
• 1 red bell pepper
• 1-2 canned chipotle chiles + 1/2 tsp of adobo sauce
• 1/4 cup fresh cilantro leaves (optional)

Instructions:

1. If you have fresh corn, remove the kernels from the cob. Heat a small skillet over high heat, then add the corn. Let it cook for a short while, then shake the skillet to move the corn around. Cook until the corn kernels turn brown on one side. In case of using frozen corn, heat it in the microwave and let it cool down.
2. Combine the olive oil and vinegar in a measuring cup. Finely chop the garlic and mix it into the oil-vinegar blend.
3. Mix in about half a teaspoon of the adobo sauce from the can to the oil-vinegar mixture. Pour the dressing over the beans in the bowl and mix well to cover them.
4. Wash the cilantro and chop the leaves coarsely. Add them to the bowl and mix everything together. Refrigerate until ready to serve.

Summary:

• Calories: 1460 kcal
• Fat: 6 g
• Protein: 87 g
• Carbs: 268 g
• Potassium: 6044 mg
• Magnesium: 737 mg