Grilled Corn, Poblano, and Black Bean Salad

This is a great side dish for grilled meat and fish.
Preheat the grill to high heat.Brush the corn with 2 teaspoons of oil. Place the spring onions, avocado, bell pepper, poblano and corn on a grate greased with cooking spray. Saute the onion on the grill for 2 minutes on each side or until lightly browned. Roast the avocado on the grill for 2 minutes on each side or until golden brown. Grill the bell peppers for 6 minutes on each side or until they turn black; peel. Grill poblano for 9 minutes on each side or until browned; peel. Roast the corn on the grill for 12 minutes or until it starts to brown on all sides, turning occasionally.Remove the seeds from the corn cobs; place in a large bowl. Chop the onion, bell pepper and poblano; add to the bowl. Add the remaining 4 teaspoons of oil, coriander, juice, cumin, salt, black pepper, and beans to the bowl; mix well. Slice the avocado into thin slices; place on top of the salad.