GRILLED CORN, POBLANO AND BLACK BEAN SALAD

[nverland]

GRILLED CORN, POBLANO AND BLACK BEAN SALAD
Makes 6 servings.

2 ears shucked corn
2 tablespoons extra-virgin olive oil, divided
4 green onions
1 avocado, peeled, halved, and pitted
1 large red bell pepper
1 large Poblano chile
Cooking spray
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (15 ounces) unsalted black beans, rinsed and drained

Preheat grill to high heat. Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, Poblano and corn on grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well-marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.

Cut kernels from ears of corn; place in large bowl. Chop onions, bell pepper and Poblano; add to bowl. Add 4 teaspoons oil, cilantro and next 5 ingredients; toss well.

Cut avocado into thin slices; place on top of salad. Makes 6 servings.