This salad is time consuming, but so worth it. I omitted the chicken and served it as a side dish with spicy grilled shrimp skewers.

Cooking spray
2 ears fresh or frozen cob corn, thawed
4 reserved cooked chicken breast halves, diced
1 (15-ounce) can pinto beans, drained
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 Tbsps chopped fresh cilantro leaves
2 Tbsps olive oil
1 tsp ground cumin
1/4 cup cider vinegar

2 ears fresh or frozen cob corn, thawed 4 reserved cooked chicken breast halves, diced 1 (15-ounce) can pinto beans, drained 1 cup Monterey Jack or pepper Jack cheese, shredded 1/2 cup Spanish olives, sliced 1/2 cup tomatoes, diced 1 Granny Smith apple, cored and diced 1/4 cup pickled jalapenos, sliced 2 Tbsp s chopped fresh cilantro leaves 2 Tbsp s olive oil 1 tsp ground cumin 1/4 cup cider vinegar

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.

Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.

For the dressing:

Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar.

Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.