Salad:

2 ears grilled corn, kernels removed (approximately 1 cup) – see kitchen note

1, 15 1/2-ounce can black beans, strained and rinsed

1/2 red bell pepper, cut into 1/2-inch cubes (approximately 1/2 cup) – see kitchen note

1/2 yellow bell pepper, cut into 1/2-inch cubes (approximately 1/2 cup)

1/2 small yellow onion, roughly chopped

1 teaspoon dry oregano

2 avocados, peeled, pitted, cut into 1/2-inch cubes

1/2 cup crumbled Cotija cheese

cilantro, optional garnish

Vinaigrette:

2 tablespoons lime juice, from approximately 1 – 2 limes

1 teaspoon cumin

kosher salt, as desired

1/4 cup olive oil

Method:

1.   In a medium size bowl, add corn, black beans, bell peppers, onions, oregano, avocado and Cotija cheese. Gently toss to combine.

2.   In a mason jar with a tight fitting lid, add lime juice, cumin, salt and olive oil. Secure the lid and shake until emulsified. Alternatively, add all ingredients to a bowl and whisk until evenly emulsified. Adjust seasoning to taste.

3.   Gently toss corn mixture with cumin vinaigrette and garnish with fresh cilantro (if using) right before serving.

Kitchen Note: If you don’t have grilled corn, simply rub raw corn on the cobb in butter or oil and allow them to char on the grill turning as they develop color. I have a great recipe for grilled corn on the cobb that speaks to this in more detail.

Instead of using red bell pepper in addition to the yellow, consider swapping them for cherry tomatoes (cut in half) or even Roma tomatoes.