Grilled Corn & Black Bean Salad
4 ears fresh corn on the cob, grilled
2 teaspoons unsalted butter
½ teaspoon kosher salt
¼ teaspoon black pepper
1 16 oz can black beans, rinsed and drained
2 tablespoons fresh cilantro, chopped
2 Roma tomatoes, chopped
1/2 cup red onion, small dice
Salt and black pepper to taste
Heat a grill pan or use your outdoor grill. Butter, salt and pepper each ear of corn and grill for 8-10 minutes, turning every 2 minutes. Remove from heat and let cool.
Once cool, slice off the kernels and place in a large bowl.
Add remaining ingredients to the corn and toss.