Spicy Grilled Corn and Black Bean Salad

I love the flavors of the sweet and smokey corn combined with spicy southwestern flavors. This side dish goes with so many foods and is perfect to make for a summertime BBQ. You don't have to grill the corn but it adds a nice dimension. I made this with left over corn from the previous days grilling. Feel free to improvise. Add or delete just about anything. Not to many rules here.



Ingredients:
3 ears of grilled corn*
1 can of small black beans
Finely diced carrots
Finely diced red pepper
Finely diced red onion
Finely chopped cilantro
Balsamic vinegar
Olive Oil
Lime, cut into wedges
Cayenne pepper
Ground cumin
Salt

See the below note for cooking the corn. Have the cooked corn ready. I use cold pre-grilled corn for this recipe.
Remove the corn from the cobs and place in a large bowl. Add the finely diced vegetables. Add the vinegar, oil, and spices. Mix well and add the cilantro and taste for salt. Serve with a wedge of lime.
* A note on grilling the corn. Soak the corn with the husk and silk intact for 10 minutes or so. Grill over a low to moderate heat. I use wood and get a nice smokey flavor. The other option is to pre-boil the husked corn for a few minutes and then grill the corn directly on the grill. Both methods work out fine.