FIRE ROASTED CORN BLACK BEAN SALAD WITH LIME CUMIN VINAIGRETTE

Rita Bliss

3 ears of corn shucked/husked
1 green bell pepper, diced
1/2 cup red onion, dived
1 15.5-ounce can black beans, strained and rinsed
1 tablespoon dried parsley flakes
1 tablespoon white vinegar
3 tablespoons lime juice
1 1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil

Grill corn 2-3 min on each side until corn is cooked. Cool corn then cut kernels off the cob. Place in bowl and add diced green pepper, diced onion, black beans and parsley flakes. Mix vinegar, lime juice, cumin, salt and pepper in a small bowl. Whisk in olive oil. Stir vinaigrette into the corn mix and add salt and pepper to taste.