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Charred Corn Salad
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| 2 ears | corn on the cob, husked |
| 3 tbsp | olive oil |
| Juice of 1 | lime |
| Salt | |
| pepper | |
| 1 15oz can | black beans, rinsed and drained |
| 2 cups | grape tomatoes, halved |
| 1 cup | cooked and cooled brown rice |
| 1/4 cup | finely chopped red onion |
| 3 | thinly sliced scallions, green and white parts |
| 1 clove | garlic, minced |
Heat a large cast iron skillet over high heat. Char the ears of the corn, rotating on all sides, in the dry skillet until lightly blackened and charred, about 15 mins. Let cool, then remove the kernels from the cob with a sharp knife.
In a small bowl, whisk together the olive oil, lime juice and salt and pepper to taste.
Add the black beans, tomatoes, rice, red onions, green onions, garlic and cooled corn to a large bowl. Toss with the lime vinaigrette.
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