Layered Southwestern Salad

My parents recently got Corey a subscription to Cuisine at Home and we always find tons of recipes that seem fairly easy and super yummy. We haven't had much time to try many new recipes lately, but we were finally able to try out a recipe from the August edition this past weekend - the Layered Southwestern Salad with Black Beans and Corn. It was the perfect dish to bring with us to a BBQ at our friends' house to celebrate the the Fourth of July.



Here's the recipe:

For the corn, melt:
- 2 tbsp. unsalted butter
- 3 cups fresh corn kernels
- 1 tbsp. chipotle chiles in adobo
- 1/2 tsp. ground cumin
- 2 tbsp. fresh lime juice
- 1 tbsp. minced lime zest
- Salt and pepper

For the vinaigrette, whisk:
- 1/2 cup each olive oil, lime juice, and orange juice
- 1/2 cup chopped fresh cilantro
- 2 tbsp. white wine vinegar
- 1 tbsp. each minced lime zest and seeded jalapeno
- 1 tsp. each minced garlic and honey or agave nectar

Toss:
- 1 can of black beans
- 2 cups diced green bell pepper
- 1/4 c. seeded, minced jalapeno
- 12 oz. cherry tomatoes, quartered
- 3 cups shredded pepper jack cheese

For the corn, melt butter in skillet over medium heat. Stir in corn, chiles and cumin. Cook until softened but still firm, 3-5 mins. Add 2 tbsp. lime juice, 1 tbsp. zest and season with salt and pepper. Set aside to cool.

For the vinaigrette, whisk oil, 1/4 cup lime juice, orange juice, cilantro, vinegar, 1 tbsp. zest, 1 tbsp. jalapeno, garlic, and honey, and season with salt and pepper.

Toss beans with 1/3 c. vinaigrette in a bowl. Toss bell pepper and jalapeno with 1/3 c. vinaigrette in a separate bowl. Toss tomatoes with remaining vinaigrette in a third bowl.

Layer salad ingredients in a 2-quart bowl in the following order: beans, peppers, corn, cheese, and tomatoes.

We served the salad with pita chips since we thought a sturdy cracker would work best.