Black bean and corn salad

An inexpensive version of black bean and corn salad. A summer favorite!

Prep Time 10

Cook Time 15

Total Time 25

Servings 6

3 ears of corn
1 can of black beans drained and rinsed
2 large tomatoes diced
3 T red onion minced
1 jalapeño ribs and seeds removed and diced
juice of one lime you can sub another acid like lemon juice or red wine vinegar if you don't have lime juice
½ tsp salt or more to taste

1. Soak corn cob in husks for about 15 minutes.
2. Grill corn on medium heat for about 15 minutes, turning over every 3-4 minutes.
3. Remove husks, and place back on grill to char some of the pieces.
4. Cut off corn from the cob and place in bowl.
5. Add remainder of ingredients, stir and taste. Adjust salt if needed.
Set aside for at least 15 minutes before serving so the salt can pull out the juices from the tomatoes and make the salad extra juicy.

You may also use 1 ½ cups of frozen corn, thawed. Just skip the grilling steps.

I often make this when I have leftover corn on the cob to use up leftovers instead of grilling corn just for this recipe.