- Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
- For lime dressing: Combine lime juice, olive oil, vinegar, cumin and salt.
- Grill corn covered 12 to 14 minutes, turning occasionally and brushing with lime dressing until cooked and slightly charred.
- Cut corn off the cob; place in a large bowl. Stir in black beans, green pepper, cherry tomatoes, onion, cilantro, parsley and remaining salad dressing. Cover with plastic wrap and refrigerate 3 hours.
Test Kitchen Tip: Serve this salad as a side dish or as an appetizer with tortilla chips.