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Grilled Corn Black Bean Salad

Black Bean and Corn Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4-6 1x
  • Category: Salads
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Vegetarian

With tomatoes, red onions, jalapeños, cilantro and lime dressing, you can serve this easy black bean and corn salad as a side dish too.

Ingredients

  • For salad
  • 5 ears corn, shucked
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 115 ounce can black beans, drained and rinsed
  • 3/4 cup halved cherry tomatoes
  • 1/4 cup finely chopped red onions
  • 1 jalapeno, minced
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled cotija cheese
  • For dressing
  • 1 garlic clove, minced
  • Juice of 1 lime
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat a gas or charcoal grill on medium high heat.
  2. Rub the corn with 2 teaspoons olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Grill until lightly charred on all sides, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
  3. Combine the corn in a large bowl with the black beans, tomatoes, onions, jalapeno, cilantro and cheese.
  4. For the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper in a small bowl until combined. Drizzle the dressing into the salad, stirring to combine.
  5. Store in an airtight container in the refrigerator up to 3 days.

Notes

You can make the salad up to 1 day in advance.

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4-6 1x
  • Category: Salads
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Vegetarian

Keywords: black bean corn salad, grilled corn, black bean salad recipe