Grilled Corn & Black Bean Salad Recipe


5 ears corn, grilled with char marks
1 (15-ounce) can black beans, drained and rinsed
4 Roma tomatoes, seeded and chopped
1 bell pepper, seeded and chopped
2 green onions, thinly sliced
sea salt to taste
fresh ground black pepper to taste
Juice of 1 lime


Scrape the kernels off the grilled corn into a large serving bowl.
Toss with the black beans, tomatoes,
bell pepper, and green onions.
Add about 1/4 teaspoon sea salt, or more to taste, and stir.
Grind a little fresh pepper on top, and add
the lime juice over all the salad.
Serve at room temperature or chilled.