Step 1: Char the Corn

1. Preheat your grill or grill pan to medium-high heat.

2. Brush the corn ears with 1 tablespoon of olive oil, ensuring they are well coated.

3. Place the corn on the grill, cooking it for about 8-10 minutes, turning occasionally to ensure it’s evenly charred on all sides.

4. Once the corn has been charred and slightly browned, remove it from the heat and let it cool down.

5. After the corn has cooled, use a sharp knife to carefully slice the kernels off the cob and set them aside. This is the charred corn that will form the base of your salad.

Step 2: Prepare the Salad

1. In a large bowl, combine the following ingredients:

   • 1 can of black beans, drained and rinsed

   • 1 cup of halved cherry tomatoes

   • 1/2 red onion, finely diced

   • 1 red bell pepper, diced

2. Add the charred corn kernels to the bowl, mixing everything together.

Step 3: Make the Dressing

1. In a small bowl, whisk together the following ingredients:

   • Juice of 1 lime

   • 1 tablespoon red wine vinegar (optional for extra tang)

   • 1 teaspoon ground cumin

   • 1/4 teaspoon chili powder (optional for a bit of heat)

   • Salt and pepper, to taste

2. Whisk everything until the dressing is well-combined and smooth.

Step 4: Toss and Serve

1. Pour the dressing over the salad ingredients and toss everything together gently to ensure that all the ingredients are well-coated with the dressing.

2. Stir in the fresh cilantro, adding a burst of green to the salad.

3. For the best flavor, allow the salad to sit for 15-20 minutes before serving. This resting time allows the flavors to meld together and enhances the overall taste.

Step 5: Optional Add-Ins

For extra flavor or texture, consider adding any of the following:

• Diced avocado for a creamy texture.

• Crumbled feta or cotija cheese for a tangy, salty addition.

• Chopped jalapeño for an extra spicy kick.

• Red pepper flakes for heat, especially if you’re a fan of spiciness.