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Best Grilled Corn and Black Bean Summer Salad Recipe

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This smoky, tangy, and fresh summer salad features charred corn, creamy black beans, and a zesty lime dressing. It’s quick to make, perfect for gatherings, and packed with flavor.

Ingredients

Scale
  • 4 ears of fresh corn, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1/2 small red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)

Instructions

  1. Preheat your grill to medium-high heat (about 400°F). If using a grill pan, heat it over medium-high for 3-4 minutes.
  2. Grill the corn: Place the husked corn directly on the grill grates. Cook for 8-10 minutes, turning every 2-3 minutes with tongs, until the kernels are charred in spots and slightly softened. Remove from heat and let cool for 5 minutes.
  3. Cut the kernels off the cob: Stand each ear of corn upright on a cutting board. Use a sharp knife to cut downward, rotating the cob as you go. Don’t cut too close to the cob.
  4. Prepare the black beans: While the corn cools, drain and rinse the black beans. Pat them dry with a paper towel. For extra flavor, toss them in a dry skillet over medium heat for 2-3 minutes until slightly warmed and smoky (optional).
  5. Make the dressing: In a small bowl or mason jar, combine the olive oil, lime juice, honey, cumin, smoked paprika, salt, and pepper. Whisk or shake until well combined. Taste and adjust.
  6. Combine the salad ingredients: In a large mixing bowl, add the grilled corn, black beans, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro. Pour the dressing over the top and toss gently until everything is evenly coated.
  7. Add the avocado last: Gently fold in the diced avocado just before serving.
  8. Let it rest: Allow the salad to sit at room temperature for 10-15 minutes before serving.
  9. Final taste and serve: Give it one last stir, adjust salt and lime if needed, and transfer to a serving bowl. Garnish with extra cilantro leaves and a few lime wedges.

Notes

Don’t overcook the corn; you want char, not charcoal. Cut the corn while it’s still warm for better texture. Rinse and dry black beans thoroughly to avoid watery dressing. Toast cumin before adding to dressing for enhanced flavor. Let the salad sit before serving to allow flavors to meld. Season in layers for depth of flavor.

Nutrition

Keywords: grilled corn salad, black bean salad, summer salad, vegan, gluten-free, barbecue side dish

Find it online: https://grubella.com/best-grilled-corn-and-black-bean-summer-salad-recipe/