4 ears fresh corn
1 cup diced tomatoes
1 15-ounce can black beans, rinsed and drained (2 cups cooked)
1/3 cup diced red onion
4 scallions, minced (white and green parts)
1 cup chopped cilantro
1/4 tsp ground cumin
Juice of 1 large lime (additional to taste)
1-2 jalapenos, finely diced (optional)
Salt and pepper
Remove husks from corn; brush with olive oil. Grill over medium-high heat for 5-8 minutes turning several times until all sides are lightly grilled. Cool corn to room temperature and cut kernels from each cob. Mix with tomatoes, beans, onion and cilantro. Blend. Add the cumin, juice from the lime and jalapeno. Mix well and adjust taste with salt and pepper. Serve chilled or at room temperature.
Store leftovers in a covered container in the fridge for up to a week.
Additions include grilled pineapple, peaches or mango. Makes a terrific southwestern style filling for grilled portobello mushroom caps.