Grilled Corn, Poblano and Black Bean Salad

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."

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.