Black Bean-Corn Salad

This is a super easy side dish to take along to any summer potluck.  Don’t let the simplicity of this salad deceive you though; it’s packed with flavor.  The key is the grilling of the corn; using frozen corn kernels won’t give you the same smoky flavor.

Black Bean-Corn Salad

2 ears of corn

1 14-oz can black beans (low-sodium), drained & rinsed

1 red bell pepper, small diced

1/2 red onion, small diced

2 T fresh cilantro, chopped

1-2 limes (depends on how much juice you can get from your limes)

Drizzle grape seed oil (or extra-virgin olive oil)

Couple splashes of hot sauce (I used Tabasco)

1/2 t cumin

S&P, tt

Remove the husks from the corn and grill until charred.  Set aside & allow to cool.  When cool enough to handle, remove the kernels from the cob into a large bowl.  Add beans, bell pepper, & onion to corn and toss to combine.  Add cilantro & squeeze lime juice into bowl and drizzle with oil.  Season with hot sauce, cumin, and S&P and mix to combine.  Taste for seasonings and serve.