BLACK BEAN, CORN, AND COCONUT SALAD

This is a cross between a salad and a salsa; if you want to push it in the latter direction, add 1 seeded and chopped jalapeño or serrano chile. It’s great as a crunchy, fresh side dish, as a dip with tortilla chips, or as a topping on tacos, sandwiches, grain bowls, or salads NOTE For grated fresh coconut, wrap a whole coconut in a towel, put it in a stainless-steel bowl, and whack it with a hammer or a rolling pin several times until it cracks open. Use a butter knife to pry the flesh from the shell and grate it on the coarse side of a box grater or using the grating disk of a food processor.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Run water over the corn cobs in their husks and microwave on high for 5 minutes, until steaming hot. Let cool slightly, then use your fingers to feel where the row of kernels ends on the wide end of the cob (opposite the silk end) and use a sharp knife to cut through those last kernels and through the cob. Holding the silk end, squeeze each cob out out of the husk from that end; it should pop out clean and cooked. Cut each cob in half crosswise, then stand one half at a time on a cutting board, cut side down, and slice off the kernels. Transfer them to a large bowl.

Step 2

Roast the poblanos by setting them on the grates over a gas burner turned to high and use tongs to turn them until they are blackened in spots all over. (Alternatively, you can do this under a broiler.) Transfer to a small bowl, top with a plate, and let steam for 10 minutes, then uncover. When cool enough to handle, use your fingers to slip off the blackened skins, then remove and discard the stems and seeds. Chop into ½-inch pieces and add them to the bowl with the corn.

Step 3

Add the beans, coconut, mint, lime juice, tomatoes, olive oil, and salt and toss to combine. Taste and add more salt if needed. Serve immediately.