Joe Yonan's Black Bean and Corn Salad

themediterraneandish.com

Gnik

2 ears corn, cleaned with no husks (or 1 ½ cup cooked corn from canned or from frozen)

1 medium poblano chile

1 ¾ cups cooked black beans or from a can (rinsed if from can)

½ cup grated coconut from frozen

¼ to ¼ cup lightly packed mint leaves, chopped

2 tbsp fresh lime juice

1 cup cherry tomatoes, halved or quartered depending on size

1 tbsp extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)

½ tsp kosher salt

Directions at themediterraneandish.com

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