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Ingredients
4 links
8 ears corn, husked
salt and freshly ground black pepper to taste
2 cherry tomatoes, stemmed and cut in half
2 15-ounce cans black beans, rinsed and drained
1 chopped fresh cilantro
1 cumin
2 sour cream
1 sugar
2 fresh lime juice
1/2 olive oil
Directions
- Prepare your grill for medium high heat.
- Grill the sausages 5-8 minutes, until browned. Slice into ¼ inch rounds and place in a large salad bowl.
- Brush the ears of corn generously with olive oil and season with salt and pepper. Grill, 15-20 minutes, turning occasionally, until they just begin to brown. Remove from heat and set aside to cool. Once cool enough to handle, cut the kernels from the cobs into the bowl.
- Add the tomatoes, black beans and cilantro to the bowl.
- In a small bowl, whisk together the cumin, sour cream, sugar and lime juice. While whisking slowly drizzle in the 1/2 cup olive oil. Pour over the salad and toss to combine. Served chilled or at room temperature.
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