Here is another Cooking Light (July 2012 issue) recipe that I knew I would make the instant I saw it. I adapted it a bit by using much less oil, less black beans, and green onions but other than that left it the same. It was hearty without being heavy and the flavors were outstanding. My kids thought it was just okay but my husband and I really loved it. I served this salad with Flavorful Flank Steak and Roasted Tomatoes with Cotija Cheese & Cilantro for a healthy and delicious meal.
Preheat the grill to high.
Coat the grill rack with cooking spray and also spray the peppers, green onions, and corn. Place all of the veggies onto the grill rack. Grill the green onions for 2 minutes on each side until lightly browned & wilted. Remove from the grill then chop.
Grill the bell peppers for 4-5 minutes on each side or until blackened. Place into a zip lock bag; seal and let them sit for a few minutes for easier peeling. Grill the poblano pepper for 7-8 minutes on each side or until blackened; place into the zip lock bag and remove the bell peppers; seal the bag. Peel the charred skin from the bell peppers then remove the stem & seeds and dice. Remove the poblano pepper from the sealed zip lock bag and peel the charred skin off. Remove the stem & seeds then dice.
Grill the corn for 12 minutes or until its beginning to brown on all sides, turning occasionally. Cut the kernels from the ears of corn with a knife; place into a large bowl. Add the chopped green onion, bell pepper, poblano pepper, and diced avocado to the bowl. Add a drizzle of olive oil, cilantro, lime juice, cumin, sea salt, black pepper, and black beans to the bowl; toss to coat evenly. Serve immediately. Enjoy.