Smoked Corn and Black Bean Salad

  • 3 or 4 eaFD-smokesignalsJuly150181435429156rs smoked cornĀ 
  • 1/3 cup diced sweet onion
  • 1/2 cup seeded, diced green bell pepper
  • 1/2 cup seeded, diced red bell pepper
  • 1 teaspoon minced, seeded and stemmed serrano pepper
  • 1/2 teaspoon minced garlic
  • 16 ounces cooked or canned, no-salt-added black beans (if using canned, drain, rinse and dry onĀ paper towels)
  • 2 tablespoons coarsely chopped cilantro leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt, or more as needed
  • 3 or 4 grindings of black pepper, or more as needed

Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs or reserve for making broth (see related recipe). Add the onion, bell and serrano peppers, garlic, black beans, cilantro, oil, lime juice, salt and pepper (to taste); toss gently to incorporate.

Cover and refrigerate for at least 1 hour (and up to 5 days). Taste, and adjust the seasoning as needed; serve chilled or at room temperature.