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Grilled TexMex Salad

2 ears corn
1/4 cup finely chopped onion
1 can (15 oz.) black beans, rinsed and drained
1 jalapeno chile pepper, chopped - seeds in if you like it hot, out if not

1/2 cup chopped red bell pepper
1/4 cup chopped cilantro
1 Tbsp. canola oil
2 Tbsp. fresh lime juice
1 tsp. mild chile powder
1/2 tsp. ground cumin

Place the corn on the grill and roast, turning often, until golden brown on the outside, about 15 minutes. When it cools, cut the kernels off into a bowl. Add the onions, beans, jalapeno, red pepper, and cilantro. Combine the oil, lime juice, chile powder, and cumin in a smaller bowl. Pour over the corn and bean mixture, and toss to mix. Let sit in the refrigerator for half an hour before serving. Makes 4 servings.

 



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