Grilled flank steak salad with roasted corn vinaigrette – Augusta Health

Ingredients

• 3 cups fresh corn kernels (cut from 4 or 5 ears of corn) or frozen corn kernels, thawed
• 1/2 cup water
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped red bell pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro (fresh coriander)
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1/4 teaspoon red pepper flakes
• 3/4 pound (12 ounces) flank steak
• 1 large head romaine lettuce, trimmed and torn into bite-sized pieces (about 6 cups)
• 4 cups cherry tomatoes, halved
• 3/4 cup thinly sliced red onion
• 1 1/2 cups cooked black beans, no salt added