Grilled corn, jalapeños and lime juice are the foundation of this spicy black bean salad. It makes great leftovers and quesadilla filling, too.
4 ears corn, shucked
2–15 ounce cans black beans, drained and rinsed
1 jalapeno, thinly sliced
1 cup packed cilantro leaves, finely chopped
3 tablespoons minced chives
Juice of 1 lime
1 teaspoon kosher salt
1/2 teaspoon black pepper
Preheat a gas or charcoal grill on high heat. Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool before cutting the kernels from the cobs. Transfer them to a large bowl.
Stir in the black beans, jalapenos, cilantro, chives, lime juice, salt and pepper.