Grilled Corn, Black Bean and Tomato Salad

Grilled Corn, Black Bean and Tomato Salad

4 ears of grilled corn, kernels cut off (you can use frozen or canned, but the grilled tastes best!)
1 can (15 oz) black beans, drained and rinsed
2 cups edamame
1 pint cherry or grape tomatoes, quartered
3/4 cup chopped red onion
2-4 tablespoons fresh cilantro, chopped (or Italian Parsley if you are not a cilantro fan)
1/2 cup Ranch Dressing (homemade or store-bought. I like the flavor of Buttermilk Ranch for this salad)
a few shakes of hot sauce, to taste
Kosher Salt and Fresh Ground pepper, to taste

Combine all ingredients. Serve chilled or at room temperature. 

This is salad is perfect for all that grilled corn you just made!  Two or three chopped avocado's can be a very nice substitution for the edamame as well.  They both taste great in this salad.  I used the edamame this time since we will be outside and they hold up just a bit better for outdoor picnics.  This salad is so versatile. It is great as a topping for chicken, wrapped into a flour tortilla, mixed with a green salad, or even to dip tortilla chips in as a salsa. Yum!  When I made it today, I also added a bit of Southwest Seasoning Salt for a bit more of a punch.  So play around to adjust the salad to suit your taste- or your pantry!

Have a FUN (and safe!) 4th of July!  Happy Birthday America!