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Grilled Corn & Black Bean Salad

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This grilled corn & black bean salad is a vibrant, fresh summer side dish bursting with smoky, sweet, and tangy flavors. It’s quick to prepare, naturally gluten-free, and perfect for BBQs, picnics, or as a healthy make-ahead meal.

Ingredients

Scale
  • 4 ears fresh sweet corn, shucked and cleaned (or 3 cups frozen corn, thawed and patted dry)
  • 1 (15 oz) can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
  • 1 medium red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 1/2 cup fresh cilantro, chopped
  • 1 large avocado, diced
  • Juice from 2 large limes (about 1/4 cup)
  • 3 tablespoons extra virgin olive oil (divided, 1 tbsp for corn, 2 tbsp for dressing)
  • 1 teaspoon ground cumin
  • 1 teaspoon honey or maple syrup (or agave for vegan)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper (plus more to taste)

Instructions

  1. Husk 4 ears of sweet corn, removing all silk. Brush lightly with 1 tablespoon olive oil and sprinkle with a pinch of salt.
  2. Preheat your grill or grill pan to medium-high heat. Place corn directly on the grates and grill, turning every 2-3 minutes, until all sides are charred and tender, about 10-12 minutes.
  3. Remove corn and let cool for about 5 minutes. Stand each ear upright in a large bowl and slice down to remove kernels.
  4. While corn cools, dice the red bell pepper, halve the cherry tomatoes, finely chop the red onion, mince the jalapeño (if using), and chop the cilantro.
  5. Drain and rinse the black beans. Let them drain well.
  6. In a small bowl, whisk together lime juice, 2 tablespoons olive oil, cumin, honey or maple syrup, kosher salt, and black pepper to make the dressing.
  7. In a large mixing bowl, combine corn kernels, black beans, bell pepper, tomatoes, red onion, jalapeño, and cilantro. Pour dressing over top and toss gently to coat.
  8. Dice the avocado and add just before serving. Gently fold in to avoid mashing.
  9. Taste and adjust seasoning with more salt, lime juice, or cilantro as needed.
  10. Serve in a large bowl or platter, garnished with extra cilantro or lime wedges if desired.

Notes

For best flavor, use fresh corn and grill until nicely charred. Add avocado and cilantro just before serving to keep the salad vibrant. Make ahead up to 1 day (without avocado/cilantro). For extra crunch, toss in roasted pepitas or crushed tortilla chips before serving. Adjust spice by adding or omitting jalapeño.

Nutrition

Keywords: grilled corn salad, black bean salad, summer side dish, gluten-free, vegan, picnic salad, BBQ, healthy salad, fresh corn, easy salad, lime vinaigrette

Find it online: https://tessierecipes.com/grilled-corn-and-black-bean-salad-recipe-easy-fresh-summer-side/