Grill the corn for 2-3 minutes on each side until corn is cooked. Remove from the heat and allow it to cool at room temp for 5 minutes until it is cool to the touch.
Once the corn is cool, cut the kernels off the cob and place them in a large bowl. Discard the cobs.
Add the diced bell pepper, diced onion, black beans and parsley flakes.
Pour the vinegar, lime juice, cumin, salt and pepper into a small bowl.
Gradually whisk in the olive oil.
Mix the vinaigrette into the corn mix and add salt and pepper to taste.
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