Charred Corn Salad

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup finely chopped red onion
• One 15-ounce can black beans, drained and rinsed
• 2 ears corn on the cob, husked
• 2 cups grape tomatoes, halved or quartered
• 1 clove garlic, minced
• 3 thinly sliced green onions, whites and green parts
• Juice of 1 lime
• 1 cup cooked and cooled brown rice