Grilled Corn Salsa

3 ears corn, husks removed

2 tbsp garlic olive oil

1 15-oz can black beans, drained and rinsed

1/2 C red onion, diced

2 small plum tomatoes, diced

2 tbsp fresh lime juice

3/4 tsp garlic salt

1/2 C cilantro leaves, chopped

Brush corn with olive oil, reserving remaining oil (should be about 1/2 tbsp for salad)  Heat grill to medium (about 375 degrees).  Place corn on grill, cook for 25-30 minutes , turning frequently, until tender and slightly charred. Remove corn from grill and let cool. Remove corn from ears with knife or corn tool and place in medium bowl.  Add remaining ingredients, including reserved olive oil, and mix throughly.   Chill for at least 30 minutes to let flavors meld.

Note:  If you make corn salsa frequently I recommend the OXO Good Grips corn peeler,  $9.99 from  It makes removing corn from the ear much easier!


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