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Roasted Corn and Turkey Salad

4 ears of corn, husked
1 head romaine lettuce, shredded
1 (15-ounce) can black beans, rinsed and drained
2 large roma tomatoes, seeded and diced
1/2 red onion, thinly sliced
1/4 cup chopped fresh cilantro
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fully-cooked smoked turkey breast, cut into1/2-inch dice
1/2 cup crumbled feta cheese for garnish
Tortilla chips for accompaniment

1. Preheat grill.
2. Place corn on grill and roast, turning frequently, until golden and charred in spots. Set aside to cool, then scrape off kernels.
3. In a large mixing bowl, combine lettuce, black beans, tomatoes, onion, cilantro and reserved corn. Refrigerate until served.
4. Whisk together olive oil, vinegar, salt and pepper. Toss with salad mixture and turkey until evenly coated. Garnish with feta and tortilla chips. Serve immediately.

Makes 4 servings.