Guest Author - Terri Perkins Fulton

Serves 4

1 large ear of white corn, shucked
1 teaspoon olive oil
Salt and pepper

1 14.5 or 15 ounce can black beans, drained and rinsed
3/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped cilantro
1/2 cup Monterey jack cheese, cut into 1/8" cubes
1 large jalapeno chile, stemmed, seeded and minced

1/4 cup fresh lime juice
1 tablespoon crushed Mexican oregano
1 teaspoon ground cumin
Salt and pepper

1 large avocado, seeded, peeled and cut into 1/4-inch cubes

Brush the corn with the oil and season with salt and pepper. Place the corn on a medium-hot grill and grill until golden in spots, rotating frequently, about 15 to 20 minutes. Remove and let stand until cool enough to handle.

Meanwhile, gently mix the beans, bell pepper, onion, cilantro, cheese and chile in a medium bowl to blend. In a small bowl, whisk together the lime juice, oregano, and cumin. Season dressing with salt and pepper.

Cut the corn kernals off the cob and add to the salad. Pour the dressing over and gently toss to coat. Stir in the avocado and serve.