3 ears corn, husked
Extra Virgin Olive Oil
2 cans black beans, rinsed
1 1/2 cups roughly chopped ripe tomatoes
1/2 cup finely chopped fresh cilantro
3 Tablespoons extra virgin olive oil
grated zest of 1 lime
1 Tablespoon fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Lightly brush or spray corn all over with oil and season with salt to taste. Grill the corn over direct medium heat until browned in spots and tender, 10-15 minutes, turning occasionally. In a large bowl, slice the kernels off the cob. Add the black beans, tomatoes and cilantro. (can also add celery - optional)
To make the dressing, in a small bowl, whisk together the dressing ingredients. Pour the dressing over the black bean mixture. Mix to evenly coat the ingredients. Serve at room temperature.
Makes 8 servings. 3 points per serving according to E-tools.
cblessum on 8/5/2009