Grilled Corn, Poblano, and Black Bean Salad

Slightly adapted from a recipe in the Cooking Light magazine, “Grilled Corn, Poblano and Black Bean Salad” (July 2012)

There are a lot of ingredients in this salad and you have to grill everything, which is a little bit of work, but I think it is worth it for a nice side dish. It’s also perfect for leftovers. You can eat it plain, on a salad or even a taco. This salad is really smokey, flavorful and fresh. I love the grilled poblanos and avocados!

2 ears corn, shucked
2 green onions
1 avocado, peeled, halved and pitted
1 red pepper, halved and seeded
1 poblano chile, halved and seeded
Cooking spray
handful of cilantro, roughly chopped
2 T. lime juice
1 t. olive oil
1/2 t. cumin
salt and pepper
3/4 cup black beans, rinsed and drained

Preheat grill to high. Spray all vegetables with cooking spray. Place everything on the grill. Reduce heat to medium. Cook the corn for 12 minutes, turning to all sides. Cook pepper and chile for 6 minutes, until blistered. Cook onions and avocado for 2 minutes. Remove everything from the heat. Peel the skin off of the red pepper and poblano. Chop the red pepper, poblano and onions. Place into a medium bowl. Cut the corn off the ear and place in the bowl. Add remaining ingredients. Stir to combine. Finally, chopped and stir in avacado. Serve warm, cold or at room temperature.


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