Roasted Corn and Black Bean Salad

This lively salad could also be described as a relish or salsa and used as a topping for quesadillas, grilled fish or chicken, or even huevos rancheros. Be inventive and use alternate peppers such as roasted red bells, roasted anaheims or jalapeños.
I have included fresh jalapeños because I love the snap, but green bells or shishitos could be used as milder substitutes for them. White or yellow corn are both great — the key is roasting them on the grill beforehand.

This recipe is easily doubled for a larger group. Allow plenty of time to chill before serving. I will often pre-chill the corn and black beans (after I rinse them) the day before.

INGREDIENTS
2 ears corn, roasted
1 16 oz. can black beans
1 1/2 cups celery, diced
1 cup red onion, diced
1 cup fresh cilantro, chopped
1/2 cup red bell, chopped
1-2 cloves garlic, minced
1 jalapeño, finely diced, with seeds removed
1 tablespoon pickled jalapeño slices, diced
1/2 cup olive oil
1/2 cup white wine vinegar
A splash of seasoned rice vinegar
Juice of 1 lime
Kosher salt to taste
Freshly ground pepper to taste
1/2 teaspoon red chile flakes, optional
1/2 -1 cup chopped papaya or mango, optional (for an island twist, to serve with grilled fish)

METHOD

Slice the corn kernels off of the ears, and combine with all of the other ingredients. Mix thoroughly. Chill completely before serving, stirring the salad once or twice as it is chilling.

YIELD: 4-6 servings

SOURCE: Maureen Lee, with some additions and changes by Sarah Machado