Grilled Mexican Street Corn Salad with Black Beans

Ingredients

• 4 ears fresh corn on the cob
• 1 can black beans
• 1 medium red onion
• 1 bunch cilantro
• 2 whole lime
• 1 tablespoon chili powder
• 1 cup vegan mayo
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup cotija cheese (optional, vegan alternative)

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F).

2. 2

   Husk the corn and remove all silk. Brush the ears of corn with 1 tablespoon of olive oil and sprinkle with salt.

3. 3

   Place the corn on the grill and cook for about 10-12 minutes, turning occasionally until the kernels are charred and tender.

4. 4

   While the corn is grilling, rinse and drain the black beans. Finely chop the red onion and cilantro.

5. 5

   In a large bowl, combine the black beans, chopped red onion, and chopped cilantro.

6. 6

   Once the corn is done, remove it from the grill and let it cool for a few minutes. Cut the kernels off the cob and add them to the bowl with the beans and onion.

7. 7

   In a separate small bowl, whisk together the vegan mayo, juice of 2 limes, chili powder, black pepper, and remaining 1 tablespoon of olive oil.

8. 8

   Pour the dressing over the salad mixture and toss until everything is well coated.

9. 9

   If desired, sprinkle with cotija cheese or its vegan alternative before serving.

10. 10

    Serve the salad chilled or at room temperature, garnished with additional cilantro and lime wedges.