• 3 ears of corn, husks and silk removed
• Vegetable cooking spray
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
•  16-ounces Versatile Veggies® Diced Tomatoes
• 2 jalapeno peppers, seeded and minced
•  30-ounces black beans, rinsed and drained
• 1 cup Rawl cilantro, chopped
• 1/3 cup lime juice
• 2 tablespoons mint, chopped
• 2 avocados, peeled and chopped
• Tortilla chips or scoops

Heat grill to medium-high 350 F. Lightly coat corn with cooking spray. Sprinkle with salt and pepper. Place corn on grill and grill, covered with grill lid for 15 – 20 minutes, turning every 5 minutes. When golden, remove from grill and cool for 15 minutes. Cut kernels off corn cob by holding cob right side up on cutting board and cutting kernels from each cob. Place kernels in a large bowl; gently stir in next 6 ingredients. If desired, cover and chill until ready to serve. Let corn mixture come to room temperature for 30 minutes before serving. Toss avocado with corn mixture just before serving. Serve with chips or scoops.