Black Bean and Roasted Corn Salad

A great side dish to eat with tacos, burritos or with grilled steak, pork or chicken.

Serves 6

• 4-5 ears corn on the cob
• 4-5 roma tomatoes, peeled, seeded and chopped
• 2 - 14 oz. cans black beans, rinsed and drained
• 1 cup diced red onion
• 1 cup diced jicama
• ½ cup chopped cilantro
• juice of 4 limes
• 1 TB. salt
• 1 tsp. fresh ground black pepper

Preheat outdoor grill.

Remove husks from corn, rub with small amount of vegetable oil and season with salt and pepper. Grill for 8-10 minutes turning frequently. Remove from heat and let cool. Cut roasted kernels off the cobs using a sharp knife.

Combine all ingredients in a mixing bowl.

Refrigerate at least one hour before serving.