Roasted Corn and Black Bean Salad

Roasted Corn and Black Bean Salad

5 ears of fresh corn
1 can black beans
1/4 c. green onion, sliced
1/4 c. each red and green pepper, diced
1 jalapeno, diced (fresh or canned may use less)

DRESSING:

1/3 c. olive oil
1/3 c. lime juice
1/4 tsp. cumin
1/3 c. chopped cilantro

Method:

Prepare charcoal or gas grill. Remove husks from corn. Brush corn with oil then grill until lightly browned. Cut corn from cobs. Mix corn, beans, onions and peppers. Put dressing ingredients in a jar and shake to combine. Pour over vegetables and toss. Chill for 2 hours to let flavors blend. Let salad warm slightly before serving. Serves 8.