Grilled Corn Panzanella Salad

  • Servings: 6


1 (1 pound) loaf sourdough bread, cut into 1/2-inch cubes
1/2 cup extra-virgin olive oil
3 large ears fresh corn, shucked
1 (15 ounce) can black beans, drained and rinsed
1 red bell pepper, seeded and diced
4 scallions, thinly sliced (white and light green parts)
1/2 small red onion, diced
1/2 cup chopped cilantro leaves
2 limes, zested and juiced
2 tablespoons champagne vinegar
Kosher salt
Freshly ground black pepper