Shake all dressing ingredients together in a jar.
Roast corn on the grill. Cut kernels from the cob into large mixing bowl using a paring knife. Add tomatoes, beans, green onions, cilantro and dressing.Toss. Season with salt and pepper to taste.
Don't use frozen corn or canned corn. For more heat, include some of the seeds from the pepper. This salad can be prepared, covered and refrigerated up to a day in advance. Before serving, let sit at room temperature for 20 min. Freshen it with a squeeze of lime juice and season it with salt and pepper.
Originally Submitted
6/13/2010
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