Grilled Corn Panzanella Salad

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound Sourdough Bread, Cut Into 1/2-inch Cubes
• ½ cups Extra Virgin Olive Oil, Divided
• 3 ears Fresh Corn, Shucked
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 whole Red Bell Pepper, Seeded And Diced
• 4 whole Scallions, Thinly Sliced (white And Light Green Parts)
• ½ whole Red Onion, Diced
• ½ cups Chopped Cilantro Leaves
• 2 whole Limes, Zested And Juiced
• 2 Tablespoons Champagne Vinegar
• 1 teaspoon Kosher Salt
• ½ teaspoons Freshly Ground Black Pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a grill or grill pan over medium-high heat. Brush the shucked corn with 1 tablespoon of the olive oil and season lightly with kosher salt.

2. Grill the corn, turning every 2 to 3 minutes, until charred in spots on all sides, about 8 to 10 minutes. Let cool slightly, then cut the kernels off the cobs.

3. While the corn cooks, toss the bread cubes with 2 tablespoons of the olive oil. Spread on a baking sheet and toast at 400°F (200°C) for 8 to 10 minutes, stirring once, until golden and crisp.

4. Make the dressing: whisk the lime zest and juice, champagne vinegar, remaining olive oil, 1/2 teaspoon of the kosher salt and the black pepper in a large bowl.

5. Add the grilled corn, toasted bread, drained and rinsed black beans, diced red bell pepper, diced red onion and sliced scallions to the dressing. Toss to combine.

6. Let the salad rest for about 5 minutes so the bread softens slightly and absorbs the dressing.

7. Add the chopped cilantro, taste, and adjust with the remaining salt if needed. Toss gently and serve.