Serves 4 / An explosion of contrasting flavors and textures make this nutrient-packed power salad a feast for the senses. Beans and corn combine to form a complete protein, avocado and flaxseed oil provide healthful fats, and all the fresh ingredients are bursting with antioxidants and anti-inflammatory compounds. 
2 cups frozen white corn
1 (25-ounce) can black beans, rinsed and drained
2 cups grape tomatoes, cut in half
1½ cups finely diced red or white onion
2 ripe, firm avocados, cut into ½-inch dice
2 cups chopped fresh cilantro
2/3 cup flaxseed oil (or half flaxseed, half extra-virgin olive oil)
½ cup fresh lime juice
2-3 teaspoons finely chopped chipotle chiles in adobo
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
6-8 cups (4-6 ounces) lettuce (optional)
1. Cook corn in a pot of lightly salted water for about 3 minutes, until crisp-tender. Drain, refresh under cold running water, and drain thoroughly.
2. Combine corn, beans, tomatoes, onion, avocado, and cilantro in a large bowl. Toss gently. Whisk oil, lime juice, chipotles, salt, and pepper in a separate bowl. Pour about three-fourths over vegetables and toss gently to coat; add more to taste. Serve on beds of lettuce, if desired.
PER SERVING: 420 cal, 24g fat (8g mono, 13g poly, 3g sat), 0mg chol, 11g protein, 42g carb, 14g fiber, 497mg sodium
