GRILLED CORN AND BLACK BEAN SALAD

Ingredients

• 4 cobs corn, husked
• Canola oil*
• 1 can (19 oz/540 mL) black beans, rinsed and drained
• 1/2 cup finely chopped red onion
• 1/3 cup chopped fresh cilantro
• 1/3 cup fresh lime juice
• 2 tbsp white wine vinegar
• 2 tbsp extra-virgin olive oil
• 2 tsp ground cumin
• 2 tsp chili powder
• 2 tsp granulated sugar
• 1/4 tsp salt

Directions

1. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
2. Lightly brush corn with oil. Grill corn, turning occasionally until lightly browned, about 15 - 20 minutes; cool. Using a sharp knife, slice kernels off each cob. Combine corn and remaining ingredients in a bowl. Cover and refrigerate for 30 minutes before serving.