» Southwest Charred Corn Salad with California Grapes

Ingredients

• 2 large ears yellow corn on the cob, shucked
• 1/2 English cucumber, peeled, halved lengthwise and thinly sliced crosswise
• 1 cup halved, large green and red Grapes from California
• 1 cup drained and rinsed canned black beans
• 1/2 small red onion, thinly sliced
• 1 tablespoon minced fresh jalapeno
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons cider vinegar
• 3/4 teaspoon cumin powder
• 1/4 teaspoon fine sea salt
• 1 avocado, diced 1/2 inch
• 1 oz. cotija cheese, crumbled
• Freshly ground black pepper
• 3 tablespoons fresh cilantro leaves