Roasted Corn and Black Bean Salad

I am a huge fan of grilling.  The only problem is that most sides are not grilled.  This salad solves that problem.  The corn is fire roasted on the grill so you can make it right along with your steak or barbecue dishes.  In addition the grilled corn adds a bit of smokiness to the salad to make a complimentary flavor to your barbecues.  This is a great side dish for your summer picnic or barbecue.

Roasted Corn and Black Bean Salad – (adapted from MyRecipes)

• 2  cups  fresh corn kernels (about 3 ears)*
• 1  (15-ounce) can black beans, rinsed and drained
• 1  cup  chopped tomato
• 1/3  cup  lime juice
• 1/4  cup  red onion, finely chopped
• 1/2  jalapeño pepper, seeded and chopped
• 2  tablespoons  chopped fresh cilantro
• 2  teaspoons  hot sauce
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  ground coriander
• 1/2  teaspoon  pepper

Shuck the corn and place it directly on the grill over high heat.

Turn the corn every once in a while until the corn is blackened in sections and fully cooked.

Cut the corn off the ears by placing a small bowl upside down in a larger bowl.  That way you can cut the whole ear without your knife touching the bowl while still catching all of the kernels.  There is nothing worse than doing a kernel hunt in your kitchen.  Those little buggers go everywhere.

Combine corn and remaining ingredients in a large bowl. Cover and chill until ready to serve.

This is a great salad.

This is a must have at any picnic or barbecue.