Southwestern Corn and Black Bean Salad

3 ears of corn, unshucked

1 tablespoon Chipotle Pepper Flakes

4 teaspoons fresh cilantro, finely chopped

Juice of 2 limes, about 4 tablespoons

1 tablespoon olive oil

1 - 16 oz can of black beans, drained and rinsed

½ cup red bell pepper, diced

1 large tomato, cut into 1/2 inch pieces

1 avocado, diced

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1. Place the corn cobs, shuck and all into the microwave. Cook on high for 4 minutes. Cool in the husk, about 5 minutes.

2. Meanwhile, combine the Chipotle Pepper Flakes, cilantro, lime juice and olive oil in a large bowl. Set aside.

3. Cut the end off the corn, and pull the husk off towards the top. The husk and silk wil come off together clean.

4. Cut the kernels off the cobs. Add the corn to a large bowl with the beans, bell pepper, tomato and avocado.

5. Drizzle the Chipotle Pepper dressing over the salad and toss to coat. Season to taste with salt and pepper.

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