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• 1 can black beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 whole red bell pepper, finely diced
• 1 whole jalapeño, finely diced
• 1/2 small small red onion, finely diced
• 2 cloves garlic
• 1/2 cup chopped cilantro
• 1/2 cup crumbled cotija or feta cheese
• 5 ears fresh corn, husks removed
• 1 tbsp olive oil
• 1/3 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 to taste limes (zest and juice)
• 1 clove garlic clove, finely grated
• 2 tsp chili powder or tajin
• 1/2 tsp kosher salt

Instructions

1. 1

   Rub each corn cob with a little olive oil and grill or char in a cast-iron pan over high heat for 8–10 minutes, turning occasionally, until deep brown and black spots appear.

2. 2

   Allow the corn to cool slightly before slicing the kernels off the cob.

3. 3

   In a small bowl, whisk together the Greek yogurt, mayonnaise, lime zest, lime juice, grated garlic, chili powder or Tajin, and kosher salt until smooth.

4. 4

   In a large bowl, combine the charred corn, black beans, chickpeas, diced bell pepper, diced jalapeño, diced red onion, garlic, chopped cilantro, and crumbled cheese.

5. 5

   Pour the dressing over the salad and toss well to combine.

6. 6

   Let the salad sit for about 15 minutes before serving to allow the flavors to meld.