Grilled Corn Salsa

• 4 ears sweet corn, shucked
• 1 mango, diced
• 1 (15-ounce) can black beans, rinsed and drained
• Juice of 1 lime
• 1/2 teaspoon minced jalapeño pepper
• 2 tablespoons chopped cilantro
• 1 teaspoon vinegar
• 1/2 teaspoon salt

Grill the corn until edges start to turn brown. Cut the corn from the cob into a medium-size bowl. Add the mango and black beans. Stir in the lime juice, jalapeño pepper, cilantro, vinegar, and salt. Cover and refrigerate for at least 1 hour.

Yield: 2 1/2 to 3 cups.