Grilled Corn and Bean Salad

Ingredients:

Salad

• 4 fresh or frozen ears of corn, husk removed
• 1 can (425g) black beans, drained and rinsed
• 1 can (425g) of canned chickpeas, drained and rinsed
• 1 cup chopped cilantro leaves
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• Half a red onion, chopped
• Half a jalapeño or serrano pepper, seeded and finely chopped
• 1 teaspoon coarse salt

Refueling

• 0.5 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
• 1 tbsp. sugar
• 2 teaspoons coarse salt
• 1 teaspoon red wine vinegar
• 1 tsp ground cumin
• A pinch of chili powder
• 2 cloves garlic, pressed
• 1/4 cup olive oil
• Hot sauce

Preparation:

1. Salad: Preheat the grill to high heat for 5 minutes. Then reduce the heat to medium and grill the corn, covered and turning occasionally, until charred, about 12 minutes. Remove from the grill and let the corn cool slightly.
2. Using a sharp knife, cut the kernels off the corn into a very large, deep bowl. (Hold the cob by the narrow end, resting the other end on the bowl, and cut downwards to catch any kernels that fall.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onion, chili pepper, salt, and black pepper to taste to the bowl and toss to combine.
3. Refueling: In a small bowl, combine lime juice, sugar, salt, vinegar, cumin, chili powder, garlic, and olive oil. Add hot sauce to taste.
4. Pour the dressing over the salad and toss thoroughly. Let sit at room temperature for 20 minutes, toss again, and serve. The salad can be prepared a day in advance, covered, and refrigerated. Allow the salad to come to room temperature before serving.