Cook the corn in the microwave and prepare it. If working with corn (no husk) on the cob, wet two paper towels and wring out excess water. Wrap each ear of corn in the moist paper towel and place on a dinner plate. Cook in the microwave for 5 minutes. Let cool briefly then carefully remove the paper towel. 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 the corn kernels to a large mixing bowl. (Alternatively, prepare 1 ½ cups from frozen cooked according to package instructions.)
Roast the pablano pepper. Set the pablano pepper on the grates over a gas burner turned to high and use your tongs to turn the pepper until blackened in spots all over. (Alternatively, you can do this under the broiler).
Peel the roasted pablano and chop. Place the roasted pablano in a bowl and cover plate, and let steam for 10 minutes. Uncover, and when cool enough to handle, use your fingers to slip off the blackened skin, then remove and discard the stem and seeds. Chop the roasted pablano into ½-inch pieces and add to the mixing bowl with the corn.
Mix the salad. Now add the black beans, coconut, mint, lime juice, tomatoes, olive oil and kosher salt. Toss to combine. Taste and adjust salt to your liking. Serve immediately!
Tip: This black bean salad is a cross between a hearty salad and a salsa. If you want to serve it more as a salsa, add 1 seeded and chopped jalapeno or serrano chile and serve with tortialla chips (for me, I'd do pita chips).
Can this black bean corn salad be served as a main vegan course? Yes! I cooked a cup of plain couscous and tossed with this salad to give it even more heft, adding a little more lime juice and extra virgin olive oil. You can do the same with quinoa!
Leftovers & Storage: Store any leftovers in the fridge in a tight-lid container for 2 to 3 days.
This recipe is adapted from Cool Beans (affiliate link) by Joe Yonan