ROASTED CORN AND BLACK BEAN SALAD

ROASTED CORN AND BLACK BEAN SALAD image

Yield 8 1/2 cup servings

Number Of Ingredients 12

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Ingredients

2 cups fresh corn kernels (about 3 ears)*
1 (15-ounce) can black beans, rinsed and drained
1 cup chopped tomato
1/3 cup lime juice
1/4 cup red onion, finely chopped
1/2 pablano pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 teaspoons hot sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper

Steps:

Shuck the corn and place it directly on the grill over high heat. Turn the corn every once in a while until the corn is blackened in sections and fully cooked. Cut the corn off the ears by placing a small bowl upside down in a larger bowl. - or - Place corn on an aluminum foil-lined baking sheet. Broil corn 5 inches from heat 12 minutes or until lightly browned, stirring once. Remove from oven, and let stand 10 minutes. -or- 2 cups frozen whole kernel corn, thawed Combine corn and remaining ingredients in a large bowl. Cover and chill until ready to serve

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