Ingredients
2 ears of fresh corn
One small red onion or two large shallots
One cup of black beans
Two ripe plum tomatoes
One key lime
Small bunch of fresh cilantro
Blended olive oil
Kosher salt
Fresh ground pepper
One red chili pepper(optional)

Technique:

Preheat oven to 375.
Take a small saucepan and cook black beans in plain water (no salt) until tender (al dente) bringing them to a boil then lowering the heat to medium. While the beans are cooking, cut the kernels off the corn cobs. Toss them in with some salt, pepper, and oil and roast them in the oven in an oven safe dish. They will be done when they are golden brown but still tender. While the beans and corn are on their way, dice the tomatoes and onions and add to a small bowl . Also fine chop the cilantro and squeeze the lime into the bowl. When cooled, add the corn and beans with a little salt and pepper. Make sure to rinse the beans in water and drain them before adding them. If you want some serious spice, add a red chili pepper by mincing it(a chili paste works also).