Smoked Corn and Black Bean Salad

3 or 4 ears smoked corn (see accompanying recipe)

⅓ cup diced sweet onion

½ cup seeded, diced green bell pepper

½ cup seeded, diced red bell pepper

1 teaspoon minced, seeded and stemmed serrano pepper

½ teaspoon minced garlic

16 ounces cooked or canned, no-salt-added black beans (if using canned, drain, rinse and dry on paper towels)

2 tablespoons coarsely chopped cilantro leaves

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon kosher salt, or more as needed

Fresh ground black pepper to taste

Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs. Add the onion, bell and serrano peppers, garlic, black beans, cilantro, oil, lime juice, salt and pepper to taste; toss gently to incorporate.

Cover and refrigerate for at least 1 hour (and up to 5 days). Taste, and adjust the seasoning as needed; serve chilled or at room temperature.

Makes a generous 6 cups for 6 to 8 servings

Nutrition | Per serving (based on 8 servings): 160 calories, 7 g protein, 26 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 150 mg sodium, 7 g dietary fiber, 4 g sugar

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