Fiesta Grilled Corn and Tomato Salad

• 4 ears of corn, remove husks 
• ¼ c Taste OVS Cilantro and Roasted Onion Olive Oil 
• 2 T Taste OVS Jalapeño White Balsamic 
• ½ lime, juiced 
• ¼ c fresh cilantro, chopped 
• 1 garlic clove, minced 
• ½ t Taste OVS Jalapeño Flakes 
• Salt and pepper, to taste 
• 1 lb. cherry tomatoes, sliced in half 
• 1 can black beans, drained and rinsed 
• 4 oz. queso fresco, crumbled

Preheat grill to 350-400°. Place corn directly onto the grates, turn corn every 1-2 minutes until  golden brown, not black, for approx. 10 minutes. Cool corn. Whisk oil, balsamic, lime juice,  cilantro, garlic, and jalapeño flakes in a small bowl. Season with salt and pepper. Cut kernels off  cobs into a large bowl. Add tomatoes, beans, and cheese. Toss with dressing. Refrigerate until  ready to serve.