This summer salad is a sure crowd pleaser! I took it to a Memorial Day and a July 4th party. You can’t go wrong!
3 ears corn, husks removed
1 15 oz can unsalted black beans, drained and rinsed
1 cup grape tomatoes
1/4 cup chopped fresh cilantro leaves
2 oz. feta cheese
1 1/2 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
1 clove garlic – run through garlic press
Sea salt and freshly ground pepper
Head outdoor grill or grill pan to medium high. Wrap corn ears in sheets of foil. Grill for 15-20 minutes, rotating occasionally, until richly browned on all sides.
Transfer to a plate and sit in foil for 10 minutes. Remove foil carefully (be careful of steam) and allow to cool for about 10 minutes.
Carefully cut corn off cob and transfer kernels to a large bowl with beans, tomatoes, cilantro, vinegar, oil, garlic, salt and pepper. Sprinkle with cheese and toss gently.