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
- 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.
- 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.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, minced garlic, salt, and pepper.
- 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.
- Serve:
- Serve immediately or refrigerate for an hour to let the flavors meld together. This salad can be served chilled or at room temperature.
