Grilled Corn And Black Bean Salad
This vibrant Grilled Corn and Black Bean Salad combines smoky flavors from the grilled corn with the heartiness of black beans, fresh vegetables, and a zesty lime dressing. It’s a delightful dish perfect for summer barbecues or as a refreshing side for any meal.
Equipment
- 1 grill or grill pan
- 1 mixing bowl
- 1 small bowl
- 1 whisk or fork
- 1 cutting board
Ingredients
- 4 ears corn, husked
- 1 can (15 oz) black beans, rinsed and drained
- 1 piece red bell pepper, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1 piece avocado, diced Add just before serving to prevent browning.
- ¼ cup fresh cilantro, chopped
- 2 pieces limes, juiced
- 3 tablespoons olive oil
- 1 teaspoon cumin
- to taste salt
- to taste pepper
Instructions
- Preheat the grill to medium-high heat.
- Grill the corn for about 10-15 minutes, turning occasionally, until it’s charred in spots and cooked through. Remove from the grill and let cool slightly.
- Once the corn has cooled, carefully cut the kernels off the cob and place them in a mixing bowl.
- Add the black beans, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro to the bowl with the corn.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Adjust seasoning to taste and serve immediately or refrigerate for up to an hour to let the flavors meld.
Notes
This salad can be made ahead of time, simply add the avocado just before serving to prevent browning.
For a spicier kick, consider adding diced jalapeños or a pinch of chili powder to the dressing.
It pairs beautifully with grilled meats or can be served as a light vegetarian meal.