Grilled Black Bean and Corn Salad with Cotija Cheese

Preheat grill to medium-high heat.

Brush corn, bell pepper, and red onion rounds with 1 tablespoon of olive oil. Season with salt and pepper.

Grill corn for 10-12 minutes, turning occasionally, until kernels are lightly charred.

Grill red bell pepper for 8-10 minutes, turning occasionally, until skin is slightly charred and softened.

Grill red onion rounds for 6-8 minutes, turning occasionally, until softened and slightly charred.

Remove vegetables from grill and let cool slightly. Cut corn kernels off the cob. Chop red bell pepper into bite-sized pieces. If red onion rounds fell apart while grilling, chop them as well.

In a large bowl, whisk together the remaining 2 tablespoons of olive oil, lime juice, honey, chili powder, cumin, salt, and pepper.

Add the grilled corn, red bell pepper, red onion, and black beans to the bowl. Toss to coat evenly with the lime vinaigrette.

Arrange mixed greens (optional) on a platter or in individual bowls. Top with the grilled vegetable and black bean mixture. Sprinkle with crumbled cotija cheese.

Serve immediately or chill for later.