CORN AND BLACK BEAN SALAD

DRESSING
3 tablespoons fresh lime juice
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper

Much more-virgin olive oil
SALAD
4 ears fresh corn, husked
1 can (14 ounces) black beans, rinsed and drained
1 crimson bell pepper, slash into ¼-inch cube
1 English cucumber, minimize into ¼-inch cube
½ cup finely chopped red onion
½ cup thinly sliced fresh basil leaves
4 scallions (white and mild green sections just), finely chopped
3 ounces feta cheese, crumbled

1. Plan the grill for guide cooking above medium heat (350° to 450°F).
2. Whisk the dressing ingredients, like 2 tablespoons oil.
3. Evenly brush the corn all over with oil, and then grill around guide medium heat, with the lid shut, until browned in sites and delicate, 10 to 15 minutes, turning once in a while. Slash the kernels in opposition to the cobs around a serving bowl.
4. To the serving bowl add the remaining salad ingredients. Whisk the dressing once more, and pour it about the salad. Throw carefully to mix. serve automatically.