Southwestern Corn and Black Bean Salad

This was a yummy find from good old Paula Deen once again.  Another find on mom and dad's recipe trying trip of 2012.  This is a cooked salad unlike my other corn salad - both very different.



Serves: 10-12

9 ears fresh corn, shucked
2 red bell peppers, halved and seeded
1 poblano pepper, halved and seeded
5 Tblsp. lime juice
3 Tblsp. olive oil
1/2 tsp. cumin
1/2 tsp. chile powder
1 1/2 tsp. salt
2 (15.5-oz.) cans seasoned black beans, drained and rinsed
5 Tblsp. chopped fresh cilantro

Spray grill rack with nonstick nonflammable cookiPreheat grill to medium-high heat.  Grill corn for 5 minutes per side or until tender.  Grill bell peppers and poblano pepper for 2 to 3 minutes per side until blackened slightly and tender.  Set aside to cool.  Cut kernels from corn cobs , and chop peppers.
In a large bowl, whisk together lime juice, olive oil, cumin, chile powder, and salt.  Stir in corn kernels and chopped peppers, tossing to coat with dressing.  Stir in beans and cilantro.  Cover and chill until ready to serve.