I don't think I'm alone when I say that I love grilled corn. It's obviously great slathered in butter, or dolled up Mexican-style with mayo, cotija cheese, and chile, but I think my favorite way to eat it is simply boiled and sprinkled with salt—especially when it's sweet. If you have any leftovers from your summer barbecue, you can take the kernels off the cob and add them to this simple and fresh black bean salad. Lime and cilantro help to brighten it, and it pairs perfectly with a quick marinated and grilled chicken using the same ingredients—though it's also amazing on its own. Juicy, sweet cherry tomatoes round out this exceptional summer dish.