Roasted Corn Salad

Roasted corn salad will keep for up to 3 days,
so feel free to make in advance for a picnic.
It's loaded with colorful peppers.

Ingredients:
4 large ears of corn
1 red onion, sliced thick
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1/3 cup olive oil
1 teaspoon salt or to taste
Black pepper to taste
2 tablespoons canned green chilies
2 tablespoons white wine vinegar
1 can black beans, drained and rinsed
1 cup crumbled feta cheese
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh cilantro

Directions:
Husk the corn and soak it 1 hour.
Preheat the grill to high heat.
Grill the corn for about
20 minutes or until done.
Grill the red onion and the peppers.
When cool, chop the onion
and peppers, and husk the corn.
Place the grilled veggies in a serving bowl.
Toss with oil. Season with salt and pepper.
Add the chopped green chilies,
white wine vinegar, black beans,
feta cheese, parsley and cilantro.
Taste and add extra vinegar,
salt and pepper if you wish.