Grilled Corn & Black Bean Salad

This summer salad is fresh and delicious and goes perfectly with so many different dishes.  I served it with these yummy peach, bacon & arugula sandwiches and ate the remainder for lunch all by itself.  I think it would be great with some grilled chicken or alongside some tacos or fajitas.  It comes together quickly and is such a quintessential summer side!
corn & black bean salad

you will need:
4 ears of corn, shucked
3 tablespoons olive oil
juice of 1 large lime
2 teaspoons chili powder
1 teaspoon smoked hot paprika
salt & pepper
1 can black beans, rinsed & drained
1 bunch radishes, thinly sliced
4 scallions, thinly sliced
large handful cilantro, chopped
4 oz. cojita cheese
1 avocado, sliced

Preheat grill to medium.  Place the corn on the grates and cook until charred, rotating a few times, about 10 minutes.  Let cool completely.

In a large bowl, whisk together the oil, lime juice, chili powder, paprika, salt and pepper.  Using a sharp knife, cut the corn off the cob and into the bowl.  Add the beans, radishes, scallions and cilantro.  Toss well and top with sliced avocado.

serves: 4
time: 15 minutes prep + 10 minutes grilling and cooling time
adapted slightly from: Rachael Ray Magazine June 2012

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