The Royal Chef At Home: Easy Seasonal Entertaining

BLACK BEAN & SHUCKED CORN SALAD

I CALL THIS A SALAD BECAUSE OFTEN I SERVE IT ON A BED OF CHOPPED ROMAINE WITH CHICKEN OR PORK. But when I have friends over this dish becomes a grown up salsa instead. Serve in a large bowl with plenty of tortilla chips for scooping. MAKES 4 PORTIONS

¼ cup extra virgin olive oil ½ teaspoon ground cumin 1 clove garlic, minced 2 tablespoons freshly squeezed lime juice 1 tablespoon agave syrup (or honey)

4 corn on the cob, shucked and brushed with oil 1 (15 ounce) can black beans, drained

½ cup finely diced red onion ½ cup chopped fresh cilantro

1 Grill the corn until golden or place over a naked flame on the stove turning until it has a nice golden color. Cool the corn and then carefully remove from the husk. 2 Place the corn along with the black beans, red onion, cilantro, jalapeño, avocado, bell pepper and tomatoes into a large bowl and mix. 1 jalapeño pepper, seeded and finely diced 2 ripe avocados, diced into bite size pieces 1 orange bell pepper, seeded and diced 2 cups San Marzano cherry tomatoes (you can use regular cherry tomatoes) halved

Salt and pepper to taste

3 In a small bowl whisk the olive oil, cumin, garlic, lime juice and agave syrup until combined and smooth and pour over the salad. Mix until coated and season with salt and pepper. 4 Serve in a large bowl over chopped romaine or in a serving dish with some crostini or tortilla chips for scooping.

30 THE ROYAL CHEF AT HOME