3 Ears of Fresh Corn on the cob – Husks Removed
1 Red Bell Pepper (For this dish I used several mini sweet peppers)
1 Yellow Pepper (For this dish I used several mini sweet peppers)
1 Jalapeno Pepper
1 Can Black Beans – Thoroughly rinsed
½ Cup Loosely Packed Chopped Cilantro leaves and small stems
1 Lime cut in half – to be juiced
¼ Cup Rice Wine Vinegar – More to taste as necessary
¼ – ½ Cup Extra Virgin Olive Oil or other oils like Avocado Oil – Plus more for grilling
Salt to taste starting with ½ tsp.
Pre-Heat the grill on high heat
Cover a small cookie sheet with aluminum foil for easy clean up and pour a small amount of oil onto it.
Place the vegetables in the pan and lightly coat them with the oil.
Place all of the vegetables, starting with the corn, directly on the high heat. Cook the corn about 4 minutes on each side until it is charred and the kernels are soft. Cook the peppers until they start to char and move them to indirect heat until soft – a couple of minutes. When done remove the peppers to the pan and continue to cook the corn until done and remove it to the pan.
Stand the corn up on a cutting board and use a sharp knife, cutting downward from the top, to remove the kernels from the cobs. Cut the top off of the jalapeno and remove the stem and the seeds. Chop all of the peppers together into small pieces.
Using a medium bowl, add the black beans and mix the rest of the roasted vegetables. Season with salt and add the rice vinegar, lime juice and cilantro. Mix it all together and taste to see if it needs more salt (it will), vinegar or lime juice. Continue to taste it until the mixture is right. This may take several tastes.
Serve this salad, as is, at room temperature or chill it in the refrigerator for later use.