Black Bean Salad with Roasted Corn

• 4 ears fresh corn
• 2 large sweet onions, diced
• 1/2 cup extra virgin olive oil
• 2 cups cooked or canned black beans, drained
• 2 tablespoons seeded and finely diced jalapenos
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon ground cumin seeds
• Kosher salt and freshly ground black pepper
• 1/2 cup finely chopped fresh cilantro

1. Position the oven racks so that they are evenly spaced.
2. Preheat the oven to convection roast at 425F.
3. Cover a shallow-rimmed baking pan with foil.
4. Remove all the silk and all but one layer of husks from each ear of corn.
5. Dip them in water to moisten.
6. Pull the husks back over the corn and place on the baking sheet.
7. Toss the onions with 1 tablespoon of the olive oil and place them alongside the corn in an even layer.
8. Roast on the center rack for 20 minutes, until the onions are lightly browned.
9. Put the onions in a mixing bowl.
10. Scrape the corn off the earseach ear will produce about 1/2 cup cornand add the corn to the onions.
11. Add the black beans and jalapenos.
12. In a small bowl, combine the lime juice, cumin, and the remaining olive oil and whisk together until mixed.
13. Add salt and pepper to taste.
14. Pour the dressing into the corn and beans.
15. Sprinkle with the cilantro.
16. Cover and let stand for 30 minutes to an hour for the flavors to blend.
17. If you make this a day in advance, cover it and refrigerate.
18. Bring to room temperature before serving.

corn, sweet onions, extra virgin olive oil, black beans, jalapenos, freshly squeezed lime juice, ground cumin seeds, kosher salt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/black-bean-salad-with-roasted-corn-372509 (may not work)