Charred Corn & Black Bean Salad

Ingredients

• 4 ears corn, kernels removed
• 1 tbsp olive oil
• 1 can (15 oz) black beans, drained
• 1 bell pepper, diced
• 1/4 red onion, diced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tsp cumin

Method

1. 1

   Heat a dry cast iron or heavy skillet over high heat until very hot. Add corn kernels and olive oil, cooking 5-6 minutes, stirring only occasionally, until deeply charred in spots — a hot, mostly-still pan is what chars the corn; constant stirring just steams it.

2. 2

   Let the corn cool slightly.

3. 3

   Toss charred corn with black beans, bell pepper, red onion, and cilantro.

4. 4

   Whisk lime juice and cumin, pour over the salad, and toss to combine.