Serves 6

3 ears corn, husks removed
1 cup orange or red cherry tomatoes, cut in half
3/4 cup black beans, rinsed and drained
1 green bell pepper, insides removed and chopped
1 1/2 tablespoons white whine vinegar
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
3 tablespoons light sour cream
2 tablespoons cilantro, chopped
Salt and pepper

Prepare the grill for medium-high heat. Grill the corn, turning frequently until lightly charred in places, about 4 minutes. Remove from the grill and let cool.

Meanwhile, whisk together the vinegar and mustard in a small bowl until blended. Slowly pour in the olive oil in a thin stream while whisking. Once emulsified, mix in the sour cream and cilantro.

Using a sharp knife or a mandoline, cut the corn off the cob and place it in a medium bowl. Add tomatoes, black beans, green pepper, and 4 tablespoons of dressing. Reserve the rest of the dressing for a later use. Toss to coat and season with salt and pepper if desired. Salad can be made one day ahead if covered with plastic wrap and kept in the refrigerator.

Nutritional information per serving:
Calories: 143; Total fat: 8g; Cholesterol: 1mg; Carbohydrate: 17g; Total dietary fiber: 4g; Protein: 4g