Grilled Corn Salad
An easy summer salad bursting with bright flavor!
- 3 ears corn
- 1/2 C grape tomatoes halved
- 1/2 can black beans drained and rinsed
- 1/4-1/2 jalapeno small mince, seeded, to taste
- 1 lime juiced
- salt and pepper
- chopped red onion (optional)
- cubed avocado (optional)
Grill (medium) or roast (400 degrees) your corn for 20 minutes, turning about every 5 minutes. Set aside and let cool to handle. *If you're grilling, you'll leave the husk on (clean the silk) and remove when cool.
Add the tomatoes, beans, and jalapeno. Stir.
Add the juice of one lime and season with salt and pepper. Stir and taste.
Cover and let sit in the fridge for at least 30 minutes to let the flavors mingle.