Roasted Corn and Black Bean Salad

4 ears corn
1 small red onion, peeled and chopped
1 roasted red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 lime, juiced
1/4 cup fresh cilantro, chopped
2 plum tomatoes, chopped
2 tablespoons olive oil
1 can black beans
salt and pepper to taste


Slice kernels from corn and place in cast iron pan. Cook, stirring constantly, until kernels begin to brown.

Put corn in a bowl and toss with roasted pepper, red onion, jalapenos, lime juice, tomatoes, olive oil, and beans.

Season with salt and pepper and serve.

from Three Bowl Cookbook