Grilled Corn and Bean Salad

Ingredients

• 15 ounce black beans rinsed drained canned
• 0.5 cup canola oil divided
• 1 tablespoon chili powder divided
• 6  ears corn 
• 0.3 cup cilantro leaves fresh chopped
• 2 cloves garlic chopped
• 2 teaspoons ground cumin 
• 1  juice of lime juiced
• 1 medium onion diced red
• 6 servings salt and freshly cracked pepper black
• 1  bell pepper diced yellow cored

Equipment

• bowl
• whisk
• grill
• grill pan

Directions

1. Watch how to make this recipe.
2. Preheat a grill or a grill pan over medium heat.
3. In a small bowl, add 1/4 cup of the canola oil, the cumin, 2 teaspoons chili powder, and season with salt and black pepper, to taste. Stir to combine.
4. Brush each ear of corn liberally with the seasoned oil.
5. Arrange the corn on the hot grill and cook for about 12 minutes, giving each ear a quarter turn every 3 minutes.
6. Remove from grill and let cool for 5 minutes. When cool enough to handle cut kernels from corn.
7. In a medium serving bowl, whisk together the remaining 1/4 cup of canola oil, 1 teaspoon chili powder, the lime juice, garlic, bell pepper, onions, beans, and cilantro. Adjust the seasonings with salt and black pepper, to taste.
8. Add the corn kernels and stir to combine.
9. Mix the ingredients well and serve with tacos, if desired.