Grilled Corn & Black Bean Salad

Ingredients

• ●4 ears corn, husked
• ●1 can (15 ounces) black beans, drained and rinsed (or 1½ cups cooked)
• ●1 cup cherry tomatoes, halved
• ●1 avocado, diced
• ●½ red bell pepper, diced
• ●¼ cup red onion, finely diced
• ●¼ cup fresh cilantro, chopped
• ●1 jalapeño, seeded and minced (leave seeds for more heat)
• ●*Dressing:**
• ●3 tablespoons olive oil
• ●2 tablespoons fresh lime juice (about 1 lime)
• ●1 teaspoon ground cumin
• ●½ teaspoon chili powder
• ●1 clove garlic, minced
• ●Salt and freshly ground black pepper

Method

1. Heat a grill or grill pan to medium-high. Brush the corn lightly with oil. Grill, turning occasionally, until charred in spots all around — about 8 to 10 minutes. Set aside to cool.
2. While the corn cools, whisk together all the dressing ingredients in a small bowl.
3. Cut the corn kernels off the cobs. Stand each ear upright on a cutting board and slice downward with a sharp knife. Do this inside a large bowl to catch the kernels — they like to fly.
4. Add the black beans, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño to the corn.
5. Pour the dressing over and toss gently. Add the avocado last and fold in carefully so it doesn't turn to mush.
6. Taste and adjust salt and lime. Serve at room temperature.
7. *Storage:** Without the avocado, this keeps refrigerated for 3 days. Add avocado just before serving.
8. *Seasonal note:** If you don't have a grill, broil the corn on a sheet pan about 4 inches from the element, turning every few minutes. You can also cut the kernels off raw and char them in a dry cast-iron skillet — pile them in and don't touch them for 3 minutes to get a good sear.