2-3 ears corn half the husk removed, and soak for 30 minutes.
2 Tbsp of extra-virgin olive oil, divided
4 green onions
1 avocado, peeled, halved, and pitted
1 large red bell pepper, diced
1 large poblano chile, grilled, peeled and chopped
1/2 cup of chopped fresh cilantro
3 Tbsp of fresh lime juice
1 tsp of ground cumin
1/4 tsp of freshly ground black pepper
1 15 oz can black beans, rinsed and drained
Pre heat grill to high heat.
Brush corn with 2 teaspoons oil. Place green onions, poblano, and corn on a grill rack. Grill onions 2 minutes on each side or until lightly browned. Grill poblano 9 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.
Using a large bowl dice red bell pepper.Cut kernels from ears of corn and place in the same bowl. Next Chop and add onion, poblano to same bowl. Add remaining 4 teaspoons of oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Dice avocado and place on top of salad.