Preheat the grill to medium-high heat.
Grill the corn on the preheated grill, turning occasionally, until the kernels are charred and slightly tender, about 8-10 minutes. Remove the corn from the grill and let it cool for a few minutes.
Once the corn has cooled slightly, use a sharp knife to carefully cut the kernels off the cob. Place the grilled corn kernels in a large mixing bowl.
Add the drained and rinsed baked beans to the bowl with the corn.
Toss in the diced bell peppers, halved cherry tomatoes, diced red onion, and chopped cilantro (or parsley).
In a separate bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, minced garlic, salt, and black pepper to create the tangy vinaigrette dressing.
Drizzle the dressing over the salad and toss everything together until the ingredients are well coated with the vinaigrette.
Season the salad with additional salt and black pepper to your taste preferences.
Allow the flavors to meld by refrigerating the Grilled Corn and Baked Bean Salad for at least 30 minutes before serving.
Serve the salad as a delicious and satisfying side dish to accompany grilled meats, burgers, or as a standalone vegetarian option.
