Grilled Corn Panzanella Salad

Preheat the oven to 375°F. Toss together the bread cubes and ¼ cup of olive oil on a large rimmed baking sheet. Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool slightly.

Meanwhile, place a grill pan over medium-high heat. Grill the corn for 10 to 12 minutes, turning occasionally, until charred on all sides. Set aside until cool enough to handle. Cut the corn kernels off the cob and place in a large bowl with the toasted bread, black beans, bell pepper, scallions, and red onion.

Whisk together the cilantro, lime zest, lime juice, and vinegar in a small bowl to combine. Gradually whisk in the remaining olive oil and season with salt and pepper, to taste. Drizzle the dressing over the salad and toss to coat.