Grilling time: 8 to 10 minutes
- Rub
- 1 teaspoon pure chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon, optional
- Salad
- 1 can (15 ounces) black beans, rinsed
- 1 cup seeded, finely diced tomatoes
- 1/2 cup 1/4-inch-diced yellow bell pepper
- 1/3 cup 1/4-inch-diced red onion
- 1/3 cup thinly sliced scallions, white and light green parts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon minced garlic
1. In a small bowl mix the rub ingredients.
2. In a medium bowl combine the salad ingredients, including 3/4 teaspoon of the rub. Mix gently but thoroughly. If desired, to let the flavors meld, set aside at room temperature for at least 1 hour or as long as 8 hours.
