black-bean-corn-salad

🥘 Ingredients

• corn ears 2
• corn
• corn kernels
• corn kernels 1 ½ cup
• poblano chile 1
• poblano chile
• poblano chile
• poblano chile
• poblano chile
• poblano chile
• corn kernels
• black beans 1 ¾ cups
• grated coconut ½ cup
• mint leaves ¼ cup
• fresh lime juice 2 tbsp
• cherry tomatoes 1 cup
• extra virgin olive oil 1 tbsp
• kosher salt ½ tsp
• kosher salt

1. 1

   Cook the corn ears in the microwave and prepare it. If working with corn (no husk) on the cob, wet two paper towels and wring out excess water. Wrap each ear of corn in the moist paper towel and place on a dinner plate . Cook in the microwave for 5 minutes . Let cool briefly then carefully remove the paper towel . Cut each cob in half crosswise, then stand one half at a time on a cutting board , cut side down, and slice off the kernels. Transfer the corn kernels to a large mixing bowl. (Alternatively, prepare corn kernels from frozen cooked according to package instructions.)
2. 2

   Roast the poblano chile . Set the poblano chile on the grates over a gas burner turned to high and use your tongs to turn the poblano chile until blackened in spots all over. (Alternatively, you can do this under the broiler ). Peel the roasted poblano chile and chop. Place the roasted poblano chile in a bowl and cover with a plate , and let steam for 10 minutes . Uncover, and when cool enough to handle, use your fingers to slip off the blackened skin, then remove and discard the stem and seeds. Chop the roasted poblano chile into 1/2-inch pieces and add to the mixing bowl with the corn kernels .
3. 3

   Mix the salad. Now add black beans , grated coconut , mint leaves , fresh lime juice , cherry tomatoes , extra virgin olive oil and kosher salt . Toss to combine.
4. 4

   Taste and adjust kosher salt to your liking. Serve immediately!