This vegetable salad, made with grilled corn and accented with the Tex-Mex flavors of cumin and chipotle chiles, is a great summer side dish.
Grill corn over medium-low heat 10 to 15 minutes or until tender. Cut off kernels
Mix oil, vinegar and seasonings in large bowl with wire whisk until well blended. Add beans and vegetables; toss to coat. Cover
Refrigerate at least 30 minutes to allow flavors to blend. Toss before serving