Serves 6

INGREDIENTS:

For the dressing:

• 2 tablespoons gluten-free soy sauce

• 2 tablespoons rice vinegar

• ¼ cup of mirin (Sweet Japanese rice wine)

• 2 ½ tablespoons lime juice

• ½ teaspoon grated lime zest

• 1 small shallot, chopped

• ¼ teaspoon chili powder

For the salad:

• 4 ears of corn

• 1 teaspoon olive oil

• ½ teaspoon salt

• 2 cups cooked black beans – or 1 -15 ounce can, drained and rinsed

• ½ cup diced red bell pepper

• ½ cup diced orange or yellow bell pepper

• 2 cups diced jicama

• ¼ cup chopped cilantro

• ½ cup thinly sliced scallions, about 4 bunches

• butter lettuce leaves

DIRECTIONS:

1. Preheat the oven to 450 degrees. Cut the kernels off the cob with a sharp knife and place in a large bowl. Toss with oil and salt. Divide the kernels onto two parchment covered baking sheets and roast in the oven for about 20 minutes.

2. In a medium bowl, whisk together all dressing ingredients, or place in a glass jar and shake well. (Dressing will keep for a few weeks in the refrigerator)

3. Add the cooked black beans, jicama, bell peppers, scallions and cilantro to the corn and toss with the dressing. Serve in lettuce leaves.

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