GRILLED CORN & BLACK BEAN SALAD

Ingredients

For the Salad:

• 4 ears of corn, husked
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped (optional)
• 1/2 cup feta cheese, crumbled (optional)

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh lime juice (about 1-2 limes)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Grill the Corn:
   • Preheat your grill to medium-high heat.
   • Brush the corn with a little olive oil and place on the grill.
   • Grill the corn for about 10-15 minutes, turning occasionally, until charred in spots.
   • Remove the corn from the grill and let it cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.
2. Prepare the Salad:
   • Add the black beans, diced red bell pepper, red onion, avocado, cherry tomatoes, cilantro, and jalapeño (if using) to the bowl with the grilled corn.
3. Make the Dressing:
   • In a small bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, minced garlic, salt, and pepper.
4. Assemble the Salad:
   • Pour the dressing over the salad and toss gently to combine.
   • Taste and adjust seasoning if necessary.
   • If using, sprinkle the crumbled feta cheese over the top of the salad.
5. Serve:
   • Serve immediately or refrigerate for an hour to let the flavors meld together. This salad can be served chilled or at room temperature.