Grilled Tex-Mex Salad
2 ears corn
1/4 cup finely chopped onion
1 (15 ounce) can black beans, rinsed and drained
1 jalapeno chile pepper, chopped, seeds in if you like it hot
1/2 cup chopped red bell pepper
1/4 cup chopped cilantro
1 tablespoon canola oil
2 tablespoons fresh lime juice
1 teaspoon mild chile powder
1/2 teaspoon ground cumin
Place the corn on the grill and roast, turning often, until golden brown on the outside, about 15 minutes.
When it cools, cut the kernels off into a bowl.
Add the onions, beans, jalapeno, red pepper, and cilantro.
Combine the oil, lime juice, chile powder, and cumin in a smaller bowl. Pour over the corn and bean mixture, and toss to mix.
Let sit in the refrigerator for half an hour before serving.
Yield: 4 servings