Grilled Corn and Black Bean Salad

For the Salad:
  • 2 1/2 cups grilled corn kernels
  • 1 cup grape tomatoes, cut into quarters
  • 1 cup chopped red onion
  • 1 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1 can black beans, rinsed and drained

For the Dressing:

  • 1 lime, juiced (about 1/2 cup)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin


Place all of the salad ingredients together in a bowl. Toss well to combine.  Make the dressing by mixing together the ingredients in a small bowl and whisking to combine. Pour the dressing over the salad, mixing well to be sure the dressing is distributed throughout the salad. Refrigerate the salad for at least one hour to allow the flavors to combine.