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Best Grilled Corn and Black Bean Salad

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This grilled corn and black bean salad is a smoky, sweet, tangy, and creamy summer dish that comes together in about 25 minutes. Perfect for barbecues, potlucks, and picnics, it’s a crowd-pleaser that holds up well in the heat.

Ingredients

Scale
  • 4 ears fresh corn, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 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
  • 3 tablespoons fresh lime juice (about 1 1/2 limes)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your grill to medium-high heat (about 400°F). Husk the corn and remove as much silk as possible.
  2. Grill the corn for 10-12 minutes, turning every 2-3 minutes, until charred on all sides.
  3. Let the corn cool slightly, then cut the kernels off the cob. You should get about 3 cups of kernels.
  4. While the corn cools, prepare the dressing: In a small bowl or jar, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper.
  5. In a large bowl, combine the grilled corn kernels, drained black beans, diced red bell pepper, red onion, jalapeño, and cilantro. Toss gently.
  6. Pour the dressing over the salad and toss again. Let it sit for 5-10 minutes before serving.
  7. Add the diced avocado just before serving and gently fold it in.

Notes

For best flavor, let the salad sit for 5-10 minutes before serving. Add avocado just before serving to prevent browning. The salad keeps well in the fridge for up to 3 days (without avocado).

Nutrition

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

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