Grilled Corn, Poblano and Black Bean Salad

recipe courtesy Cooking Light

Grilled Corn, Poblano and Black Bean Salad

2 ears shucked corn 

2 tablespoons extra-virgin olive oil, divided

4 green onions 

1 avocado, peeled, halved, and pitted 

1 large red bell pepper

1 large poblano chile

Cooking spray 

1/2 cup chopped fresh cilantro

3 tablespoons fresh lime juice 

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (15-ounce) can no-salt-added black beans, rinsed and drained

Preheat grill to high heat.


Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano, and corn on a grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill poblano 9 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.


Cut kernels from ears of corn; place in a large bowl. Chop onion, bell pepper, and poblano; add to bowl. Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Cut avocado into thin slices; place on top of salad.  Serves 6.


* Note:  This was a delicious accompaniment to the ancho-tequila glazed chicken thighs.