Grilled Summer Corn Salad #Rsc - cooking recipe

Ingredients

Reynolds Wrap Foil
3 ears fresh corn
1 (14 ounce) can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 red onion, diced
1/2 red pepper, diced
2 tablespoons chopped fresh cilantro
1/4 cup olive oil
1 lime, juice of
1/2 teaspoon cumin
salt and pepper

Preparation

Wrap each ear of corn with Reynolds wrap and grill for 20 minutes, turning every 5 minutes. Unwrap and cut kernels off the corn. In a large bowl combine corn, black beans, tomatoes, onion, red pepper and cilantro. Toss. In a small bowl combine olive oil, lime juice, cumin, salt and pepper. Whisk to combine and pour over salad. Toss again. Refrigerate until ready to serve.