Black Bean & Corn Salad

Yield: 8 servings
Time: 60 minutes

3 ea cobs of corn (fire roasted)
2 ea 15 oz. can black beans (seasoned, if desired)
½ ea medium purple onion
2 ea poblano pepper (fire roasted)
1 ea red bell pepper
1 ea lime (juiced)
⅓ ea bunch fresh cilantro leaves
¼ tsp ground cumin
2 tsp extra virgin olive oil
salt (to taste)
fresh ground black pepper (to taste)

Directions

Drain the beans and add to a large bowl.  Cut onion in small dice and add to bowl.  Dice red bell pepper and add to bowl. After roasting the corn, allow to cool, then cut from cob and add to bowl.  Scrape cobs with back of knife into bowl.  After roasting the poblano peppers, allow to steam in a small, plastic-covered bowl or zip top bag.  When peppers have cooled remove peels, stem and seeds, then chop into small dice.  Add juice of lime to bowl and mix thoroughly.  Finely chop cilantro and add to bowl.  Slowly drizzle olive oil, salt, pepper and cumin and mix until evenly coated.