Cook the Book: Black Bean and Corn Salad

Black Bean and Corn Salad

This salad is best if you can grill the corn, though you can use steamed or boiled corn in a pinch.  I sometimes roast the corn when we are on a lobsterbake – just stick them on a roasting fork and turn them over the fire.  You can also use it as a summer salsa for grilled chicken or fish.

4 ears of husked corn
1 tablespoon olive oil
1 15-ounce can black beans, drained and rinsed
1/2 jalapeno pepper, seeded and minced
1 red pepper, seeded and diced
1/2 cup loosely packed, fresh, chopped cilantro
1/4 cup diced red onion
Small clove garlic, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4  teaspoon freshly ground black pepper

Brush the ears of corn with olive oil and place the ears directly on a hot grill.  Cook until brown and tender, turning often, about 10 minutes. Cool slightly and use a sharp knife to cut the kernels off the cob. Toss the corn with the remaining ingredients and serve.

Serves 4-6.

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