ZESTY GRILLED CORN & BEAN SALAD

Ingredients

• Salad:

  • 4 fresh ears of corn, remove husks

  • One 15 oz can of black beans, rinsed and drained

  • One 15 oz can of chickpeas, rinsed and drained

  • 1 cup cilantro leaves, diced

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 1/2 red onion, diced

  • 1 tsp sea salt

  • Black pepper to taste

• Dressing:

  • 1/2 cup fresh lime juice (2 large or 4 small limes)

  • 1 tsp sea salt

  • 1 tsp red wine vinegar

  • 1 tsp ground cumin

  • 2 garlic cloves, minced

  • 1/4 cup extra-virgin olive oil

Directions

1. For the salad:

   1. Preheat the grill on high for 5 minutes. Lower the heat to medium-high and grill the corn with the lid closed, turning occasionally, until the kernels are lightly charred, about 12 minutes. Remove from the grill and let cool slightly.

   2. Using a sharp knife, slice the kernels from the cob into a large, deep serving bowl. (Hold the narrow end of the cob and angle the wider end into the bowl, cutting downward so the bowl catches the kernels.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, sea salt and black pepper. Toss to combine.

2. For the dressing:

   1. In a small bowl, whisk together the lime juice, salt, vinegar, cumin, garlic and olive oil. Adjust seasoning to taste.

3. Assemble:

   1. Pour the dressing over the salad and toss until evenly coated. Let stand at room temperature for 20 minutes, then toss again before serving. The salad may be prepared up to one day ahead; cover and refrigerate, then bring to room temperature before serving.