Grilled Corn and Black Bean Salad

• 1 small zucchini (sliced 1/2 inch thick, lengthwise)
• 1 yellow onion (sliced 1/2 inch thick)
• 1 red pepper (seeded and cut in 3 or 4 large pieces)
• 1/3 c good balsamic vinegar
• 2 ears of corn, husked
•  (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
• 1/2 cup chopped green onions
• 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded) optional
• 1/2 cup fresh chopped parsley
• 2 Tbsp freshly squeeze lemon juice (about the amount of juice from 1/2 lemon)
• 1 Tbsp olive oil
• 1 Tbsp white balsamic vinegar (or you can substitute white wine vinegar)
• salt and pepper to taste
• 1 avocado

Method

Make sure to rinse and drain the beans, if you are using canned beans.

Drizzle balsamic vinegar on vegetables and season with pepper.  Set BBQ on medium high heat and grill corn, onion, zucchini, red pepper.  Grill until charred but still firm.  Remove from grill and let cool.  When cool, cut the corn off the cobs, and dice the grilled vegetables into uniform pieces - about the size of corn kernels and black beans.


In a large bowl, combine the beans, corn, grilled vegetables, jalapeno peppers, green onion, parsley,  lemon juice, vinegar, and olive oil. Add salt and pepper to taste. Chill before serving - it's better the next day.

Just before serving, dice the avocado - about the same size as the black beans and corn kernels - and toss into the salad.  You can also toss in about a cup of your favorite leafy green just before serving - arugula, red leaf lettuce, baby spinach.

Serves 6 to 8.