Charred Corn Salad

Ingredients

• 15 ounce black beans drained and rinsed canned
• 2  ears corn on the cob husked
• 1 cup brown rice cooled cooked
• 1 clove garlic minced
• 2 cups grape tomatoes halved quartered
• 3  green onions thinly sliced
• 1  juice of lime 
• 6 servings kosher salt and pepper black freshly ground
• 3 tablespoons olive oil extra-virgin
• 0.3 cup onion red finely chopped

Equipment

• bowl
• frying pan
• knife
• whisk

Directions

1. Watch how to make this recipe.
2. Heat a large cast-iron skillet over high heat. Char the ears of corn, rotating on all sides, in the dry skillet until lightly blackened and charred, about 15 minutes.
3. Let cool, and then remove the kernels from the cob with a sharp knife.
4. In a small bowl, whisk together the olive oil, lime juice and salt and pepper to taste.
5. Add the black beans, tomatoes, rice, red onions, green onions, garlic and cooled corn to a large bowl. Toss with the lime vinaigrette.