With cherry tomatoes, red onions, black beans, jalapeños and scallions, this grilled corn tomato salad is full of fresh, crunchy ingredients.
6 ears of corn, shucked
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup halved cherry tomatoes
1/2 small red onion, diced
1–15 ounce can black beans, drained and rinsed
1 jalapeno, sliced
2 scallions, thinly sliced
1 handful cilantro, roughly chopped
Juice of 1 lime
1 tablespoon finely chopped cilantro
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
Preheat a gas or charcoal grill on high heat.
Rub the corn with olive oil, salt and pepper. Grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs. In a large bowl, combine the corn, tomatoes, red onions, black beans, jalapenos, scallions and cilantro.
For the vinaigrette, whisk together the lime juice, cilantro, garlic, salt, pepper and olive oil until fully combined. Stir into the corn mixture.