When sweet corn is at its best, I prefer not to cook it. Of course, one could boil the ears for a couple of minutes if desired. And although roasting the bell pepper adds a subtle, smoky touch, using fresh bell pepper instead would save a bit of preparation time.
1 large red bell pepper
2 medium ears sweet corn, kernels stripped from cob
1 15 oz. can black beans, rinsed well
3 Tbs. shallot (about 1 large), finely minced
3 Tbs. cilantro leaves, finely minced
Dressing:
3 Tbs. fresh lime juice (about 2 limes)
1 Tbs. agave nectar
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 c. salad oil of choice
1. Remove stem end of bell pepper, cut lengthwise and remove seeds and ribs. Place pepper halves skin side up on a foil covered baking sheet and press as flat as possible. Place under a broiler for about 10 minutes, until the skins are thoroughly blackened and blistered. Remove from broiler, fold edges of foil around pepper to make a pouch, and allow to cool. Remove and discard skins. Cut pepper flesh into 1/4" dice.
2. Combine bell pepper, corn, beans, shallot and cilantro in a medium bowl.
3. Prepare dressing by combining lime juice, agave nectar, cumin and salt with a whisk. Continuing to whisk, add oil in a thin stream until it emulsifies into the consistency of heavy cream. (This may not require the full 1/4 c. of oil.) Taste and adjust seasoning.
4. Pour dressing over salad and serve.
