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1.
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Light a fire in the charcoal grill or possibly preheat a gas grill to medium-high.
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When the fire is warm, lay the chilies, corn and tomato on the rack.
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Cover and grill, turning them occasionally.
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Leave corn on the grill till light charred marks are proportionately distributed, about 8 to 10 min.
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Remove tomato when it is softened and lightly charred on the edges, about 5 min.
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Set them aside to cold.
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2.
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Leave the chilies on the grill till they are charred all over-about 8 min.
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Place the warm chilies in a plastic bag to steam till they are cold sufficient to touch.
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3.
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In a medium saucepan, bring 1 3/4 c. of water to a boil.
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Add in the bulgur and salt, cover, reduce the heat to low, and cook till the bulgur has absorbed all the water.
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This will take about 5 min.
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Remove from the heat and let stand, covered, while preparing vegetables.
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4.
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Remove the corn from the cob.
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Rub away the burned skin of the chilies and chop fine.
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Dice the tomato.
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Add in all these vegetables to a large salad bowl.
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Add in the bulgur, beans, green onions, extra virgin olive oil, and vinegar.
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Season with a generous grinding of black pepper.
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5.
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Toss all ingredients and set aside for 30 min.
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Serve at room temperature.
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Garnish with a slice of avocado and/or possibly spoonful of salsa.
