Charred Corn & Black Bean Salad

I served this dish alongside the Monterey Chicken. Don't skip the step of charring the corn! It add a delicious smokiness to the salad.

2 ears fresh sweet corn, shucked
2 T. fresh lime juice
1 t. extra virgin olive oil
1 t. agave nectar or honey
1 t. each ground cumin and coriander

salt and black pepper to taste

1 can black beans (15 oz.), rinsed and drained

2 scallions, thinly sliced

4 cups romaine hearts

1 avocado, thinly sliced (optional)

Heat grill pan or grill over medium heat. Spray with nonstick spray.

Grill corn, turning occasionally, until charred, about 10 minutes. When cool enough to handle, cut kernels off cobs.

Whisk together lime juice, oil, agave, cumin, and coriander for the vinaigrette; season with salt and pepper.

Combine corn kernels, beans, and scallions. Divide romaine between plates, top with the corn/bean mixture, and sliced avocados if serving, then drizzle with vinaigrette.

From Cuisine at Home Issue No. 122.