Grilled Corn and Black Bean Salad

1 serving of prepared Chimichurri Sauce, follow recipe on back label
4 ears of corn, husks removed
1 15 oz. can of black beans, rinsed and drained
1 cup of grape tomatoes quartered
2 oz. feta cheese


Heat outdoor grill on low to medium heat. Cut 4 sheets of foil into 12 inch squares. Lightly butter or mist corn with cooking spray. Wrap each ear diagonally in foil and twist ends of foil. 

Grill corn for 20 minutes, turn over after 10 minutes. Transfer corn to a plate or cutting board and allow to rest in the foil for 10 minutes. Remove from foil and allow to cool for another 10 - 20 minutes. 

Cut kernels off cobb and place in a large bowl along with beans, tomatoes and Chimichurri Sauce and stir. Sprinkle feta cheese over salad, gently stir. This salad can be made in advance or served immediately. Refrigerate any leftovers.