2 corn ears, husked
2 tablespoons extra-virgin olive oil, divided
4 scallions
1 avocado, halved, pitted and peeled
1 large red bell pepper
1 large poblano chili
Cooking spray, as needed
1 (15-ounce) can unsalted black beans, rinsed and drained
1/2 cup chopped, fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Preheat grill to high. Brush the corn with 2 teaspoons of the oil. Place the scallions, avocado, bell pepper, poblano and corn on grill rack coated with some of the cooking spray. Grill scallions for 2 minutes on each side or until lightly browned. Grill avocado for 2 minutes on each side or until well-marked. Grill bell pepper and poblano for 6 minutes on each side or until blackened; peel. Grill corn for 12 minutes or until beginning to brown on all sides, turning occasionally.

Cut kernels from corncobs and place kernels in a large bowl. Chop grilled scallions, bell pepper and poblano; add to bowl. Add the beans, cilantro, lime juice, spices, salt and remaining oil; toss well. Cut grilled avocado into thin slices and place on top of salad.

Makes 6 servings.

— Recipe from "Cooking Light Pick Fresh Cookbook."