Grilled Corn and Black Bean Salsa

Ingredients

Corn

4 ears, husked

Black beans

1 can (15 oz), drained and rinsed

Tomatoes

2 medium, diced

Red onion

1 small, finely chopped

Cilantro

1/2 cup, chopped

Lime juice

2 tablespoons, freshly squeezed

Olive oil

1 tablespoon

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon

Cumin

1 teaspoon

Chili powder

1 teaspoon

Instructions

1. Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat as well.
2. Once the grill is hot, place the corn on the grates. Grill the corn for about 8-10 minutes, turning occasionally, until the kernels are nicely charred and tender. Remove from the grill and let cool slightly.
3. Using a sharp knife, carefully cut the kernels off the grilled corn cobs and transfer them to a large mixing bowl.
4. Add the drained black beans, diced tomatoes, chopped red onion, and cilantro to the bowl with the corn.
5. In a separate small bowl, whisk together the lime juice, olive oil, salt, black pepper, cumin, and chili powder. Pour this dressing over the corn and bean mixture.
6. Gently mix all the ingredients until well combined, ensuring the dressing coats everything evenly.
7. For the best flavor, cover and refrigerate the salsa for at least 30 minutes to allow the flavors to meld together.
8. Serve chilled with tortilla chips, or use it as a fresh topping for grilled meats, tacos, or salads. Enjoy!