Southwest Summer Corn Salad

How to make Southwest Summer Corn Salad Recipe - from Jamie Aguirre

Serves: 6

Ingredients:
1 red or orange sweet pepper
1 tbsp olive oil
10 oz. frozen corn
1 can black beans
1 medium red ripe tomato, chopped
1 small to medium raw red onion, diced
2 avocados, peeled and cubed
Juice of 1 lime
1/4 cup raw cilantro
1/2 tsp cumin
Salt to taste
Pepper to taste

Roasted Pepper Method:
Fill kettle grill with enough charcoal to fill bottom. Allow coals to get hot. Place pepper directly on the grill and wait for underside to blacken. Turn pepper periodically so that it blackens on all sides (you want it to look burnt).

Remove pepper from grill and place in a sealable plastic bag. Allow pepper to steam inside the sealed bag (about 30 minutes). Remove from bag, peel skin off pepper, remove the seeds, and dice the pepper.

Salad Method:
Heat olive oil in cast-iron skillet on grill. Add frozen corn to the pan. Allow corn to warm and darken slightly (not burning or charring).

Place roasted corn in a bowl. Drain and rinse beans and add to bowl.

Add chunky tomato, diced onion, diced roasted pepper, and cubes of avocado.

Season with lime juice, cilantro, cumin, salt, and pepper to taste. Mix well and serve.

Note:
This recipe can be prepared 1 day in advance and chilled in the fridge. Add all ingredients except for the avocado. Add the avocado right before serving.