4 ears of corn
1/2 a bunch of green onions
1 avocado
1 red bell pepper
1 poblano chile
2 TBL olive oil
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1 bunch of cilantro
Juice from 2 limes
2 TBL olive oil
1 TBL cumin
Salt to taste
Pepper to taste
1 15 oz can of black beans (rinsed and drained)
Turn on broiler.
Line a cookie sheet with foil (to save on cleaning).
Place corn, green onions, avocado, bell pepper and chile on cookie sheet. Brush vegetables with olive oil.
(Times may vary as I don't time things, I just watch them.)
Broil avocados about 2 minutes on each side.
Green onions 3-5 minutes one
Peppers 9-15 minutes on each side or until the skin is browned and bubbling a little.
Corn 12-15 minutes one each side.
Let all cool.
Cut kernels from ears of corn and place in a large bowl. Chop onions, peppers (after you removed the charred skin) and cilantro and add to bowl. Add 2 TBL oil, lime juice cumin, salt, pepper and beans to bowl and toss. Cut avocado into thin slice and serve on top salad.