Grilled Corn Panzanella Salad

• 1 pound Sourdough Bread, Cut Into 1/2-inch Cubes
• 1/2 cups Extra Virgin Olive Oil, Divided
• 3 ears Fresh Corn, Shucked
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 whole Red Bell Pepper, Seeded And Diced
• 4 whole Scallions, Thinly Sliced (white And Light Green Parts)
• 1/2 whole Red Onion, Diced
• 1/2 cups Chopped Cilantro Leaves
• 2 whole Limes, Zest And Juice
• 2 Tablespoons Champagne Vinegar
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper

1. Preheat the oven to 375u0b0F. Toss together the bread cubes and 1/4 cup of olive oil on a large rimmed baking sheet. Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool slightly.
2. Meanwhile, place a grill pan over medium-high heat. Grill the corn for 10 to 12 minutes, turning occasionally, until charred on all sides. Set aside until cool enough to handle. Cut the corn kernels off the cob and place in a large bowl with the toasted bread, black beans, bell pepper, scallions, and red onion.
3. Whisk together the cilantro, lime zest, lime juice, and vinegar in a small bowl to combine. Gradually whisk in the remaining olive oil and season with salt and pepper, to taste. Drizzle the dressing over the salad and toss to coat.

bread, olive oil, black beans, red bell pepper, scallions, red onion, cilantro, whole limes, vinegar, kosher salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/salads/grilled-corn-panzanella-salad/ (may not work)