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Best Grilled Corn & Black Bean Salad for Labor Day

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This smoky, fresh, and hearty salad is the perfect last-minute side dish for Labor Day cookouts. Made with grilled corn, black beans, and a zesty lime dressing, it’s a crowd-pleaser that comes together in about 30 minutes.

Ingredients

Scale
  • 6 ears fresh corn, husks on
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium red bell pepper, diced small (about 1 cup)
  • 1/2 medium red onion, finely diced (about 1/2 cup)
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 large avocado, diced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 1 teaspoon honey or agave nectar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your grill to medium-high heat. If using charcoal, wait until coals are covered with white ash (about 20-25 minutes). For gas, set to 400°F. While the grill heats up, soak the corn (husks on) in a bowl of cold water for 10 minutes.
  2. Place the corn directly on the grill grates, husks and all. Cover and cook for 12-15 minutes, turning every 3-4 minutes with tongs, until husks are charred and kernels are tender. Let cool for 5 minutes.
  3. While the corn cools, make the dressing: In a small bowl, whisk together olive oil, lime juice, honey, smoked paprika, cumin, salt, and pepper. Set aside.
  4. Dice the red bell pepper, finely chop the red onion, and mince the jalapeño. Rough chop the cilantro.
  5. Once corn is cool enough to handle, peel back husks and remove silk. Stand each ear upright on a cutting board and cut kernels off the cob. You should get about 4 cups.
  6. In a large mixing bowl, combine grilled corn kernels, drained black beans, diced red pepper, red onion, jalapeño, and cilantro. Pour dressing over top and toss gently.
  7. Let the salad rest at room temperature for at least 10 minutes before serving to allow flavors to meld.
  8. Just before serving, dice the avocado and gently fold it into the salad. Adjust salt or lime juice if needed.

Notes

Soak corn in water for 10 minutes before grilling to prevent husks from burning. Let salad rest for 10-15 minutes before serving for best flavor. Add avocado just before serving to prevent browning. For a make-ahead option, grill corn and prep veggies up to a day in advance; toss with dressing 30 minutes before serving.

Nutrition

Keywords: grilled corn salad, black bean salad, Labor Day recipe, summer side dish, vegan, gluten-free

Find it online: https://cookluma.com/best-grilled-corn-and-black-bean-salad-for-labor-day/