Southwestern Corn-and-Black Bean Salad

By á-5050

Ingredients

• 9 ears fresh corn, shucked
• 2 red bell peppers, halved and seeded
• 1 poblano pepper, halved and seeded
• 5 tablespoons lime juice
• 3 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chipotle chile powder
• 1 1/2 teaspoons salt
• 2 (15.5-ounce) cans seasoned black beans, drained and rinsed
• 5 tablespoons chopped fresh cilantro

Preparation

Step 1

Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Grill corn for 5 minutes per side or until tender. Grill bell peppers and poblano pepper for 2 to 3 minutes per side until blackened slightly and tender. Set aside to cool. Cut kernels from corn cobs, and chop peppers.
In a large bowl, whisk together lime juice, olive oil, cumin, chipotle chile powder, and salt. Stir in corn kernels and chopped peppers, tossing to coat with dressing. Stir in beans and cilantro. Cover and chill until ready to serve.