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Bright Summer Grilled Corn and Black Bean Salad

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A quick and easy summer salad featuring smoky charred corn, creamy black beans, and a zesty lime dressing. Perfect for barbecues, picnics, and potlucks, this crowd-pleasing dish comes together in just 20 minutes with simple ingredients.

Ingredients

Scale
  • 4 ears corn on the cob, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • ½ small red onion, finely diced
  • 1 small jalapeño, seeded and minced
  • ½ cup fresh cilantro, chopped
  • 3 tablespoons lime juice (from about 2 limes)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • ¼ cup cotija cheese, crumbled (optional)
  • 1 large avocado, diced (optional)

Instructions

  1. Preheat your grill to medium-high heat (about 400°F).
  2. Husk the corn and remove all silk. Pat each ear completely dry with a clean kitchen towel.
  3. Place the corn directly on the grill grates. Cook for 10-12 minutes, turning every 2-3 minutes with tongs, until charred on all sides.
  4. Transfer the grilled corn to a cutting board and let cool for about 5 minutes.
  5. Stand each ear on its end and cut the kernels off the cob using a sharp knife.
  6. Rinse the black beans under cold water and drain well.
  7. Dice the bell pepper, finely dice the red onion, mince the jalapeño, and chop the cilantro.
  8. In a small bowl or mason jar, combine lime juice, olive oil, cumin, smoked paprika, ½ teaspoon salt, and a few grinds of black pepper. Whisk or shake until emulsified.
  9. In a large mixing bowl, combine the grilled corn kernels, black beans, bell pepper, red onion, jalapeño, and cilantro. Pour the dressing over and toss to coat.
  10. Let the salad rest at room temperature for at least 10 minutes (up to 30 minutes) to allow flavors to meld.
  11. Just before serving, fold in the diced avocado (if using) and sprinkle cotija cheese on top.
  12. Taste and adjust seasoning with more salt, lime juice, or cumin as needed.

Notes

For best results, pat corn completely dry before grilling to ensure proper charring. The salad is best within 2-3 hours of making. If preparing ahead, add avocado and cotija cheese just before serving. Double the dressing for extra to drizzle over leftovers. To toast cumin, heat in a dry skillet over medium heat for 30 seconds until fragrant.

Nutrition

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

Find it online: https://leilameals.com/bright-summer-grilled-corn-and-black-bean-salad-easy-healthy-recipe/