New Mexico Corn And Black Bean Salad

• 2 cups corn (2 ears)
• 1 3/4 cups black beans (14oz can)
• 3 ounces smoked green hatch chiles, chopped
• 2 tablespoons chopped green onions
• 1/4 cup chopped cilantro
• 1 tablespoon dried oregano
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper

1. Mix the olive oil,lemon juice,chile powder,oregano,cumin,and cayenne in the bottom of a large bowl. Wisk till it is well combined.
2. Wrap ears of corn in seran wrap and microwave for 4-5 min until in is cooked partially.Let cool.
3. Open can of beans and drain under cold water with a strainer.
4. Cut corn kernels off cobs and add to bowl with oil and spices. Add drained beans also.
5. Take green chiles (you can buy them canned if you don't have fresh) and remove charred outside. Cut off stem and them chop into 1/4 inch pieces. Add to bowl.
6. Toss all ingredients together and then add chopped cilantro and green onions. Mix gently. Add salt and pepper to taste.
7. Serve.

corn, black beans, hatch chiles, green onions, cilantro, oregano, olive oil, lemon juice, red chili powder, ground cumin, cayenne pepper, salt

Taken from www.food.com/recipe/new-mexico-corn-and-black-bean-salad-272005 (may not work)