Charred Black Bean + Corn Salad

Ingredients:

• 1 can of black beans; rinsed and drained

• 1 bell pepper (any color but green); cut into small chunks

• 1 jalapeño pepper; deseeded and finely diced

• 1 Anaheim pepper; deseeded and finely diced

• 1 small (or ½ large) red onion; finely diced

• ¼ cup cilantro; chopped up

• 2 ears of corn

• 2 poblano pepper

• Juice of 1 lime

• ¼ tsp kosher salt

• ¼ tsp Adobo seasoning

Grill the corn and poblano peppers until the corn is lightly charred and the poblano skins are blistered and blackened. Remove them from the grill and place the poblano peppers in a sealed foil packet to steam while they cool.

In a large bowl, combine the rinsed black beans, bell pepper, jalapeño, Anaheim pepper, onion, and cilantro.

Once the corn is cool enough to handle, cut the kernels off the cob and add them to the bowl. Peel the skin from the poblano peppers, remove the seeds, roughly chop the flesh, and add it to the mixture.

Squeeze in the juice of 1 lime, season with salt and adobo seasoning, and toss everything together until well combined. Taste and adjust the seasoning as needed.

Serve as a side dish or enjoy with your favorite tortilla chips.