Spicy Black Bean Salad

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Grilled corn, jalapeños and lime juice are the foundation of this spicy black bean salad. It makes great leftovers and quesadilla filling, too.

Spicy Black Bean Salad
Don’t call me lazy because I haven’t switched my closet from winter to summer.

My waking hours are absolutely jam-packed.

As I know every mom understands, family comes first, leaving little time to accomplish even wardrobe reorganization, which continues to slide down my priority list.

For now, I will keep standing on a chair to reach the top shelf.

Please forgive me for wearing the same outfits over and over again!

Obviously, variety is not something I can muster up the energy to embrace.

Summer is meant for relaxing, so I thought, but from work to fun, not a day goes by without an event on the calendar.

And my cooking and eating have been impacted by this hectic reality.

Lately, I’ve been all about big salads that I can eat throughout an entire week.

I experimented with this spicy black bean salad with grilled corn.

The contrast of the cold salad with the spicy jalapenos is my favorite part.

Also, you can store leftovers in the fridge for a few days.

When I only had a couple scoops left in the bowl, I used it as quesadilla filling.

Spicy Black Bean Salad

How To Make A Spicy Black Bean Salad

First I preheat the grill on high.

When the grill is hot, I put the shucked cobs right on the grates because my goal is always to get the corn charred in spots.

Once the corn has a little time to cool and I can hold it, I slice the kernels off the cobs and transfer them to a big bowl.

Then I stir in black beans, sliced jalapenos, cilantro, chives, the juice of a lime, salt and pepper.

In the end, it’s is a crunchy fresh salad that’s also bright and zippy from the lime juice.

It really eats like summer in a bowl.

And that explains why I have this spicy black bean salad on repeat.

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Spicy Black Bean Salad

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Prep: 10 minutes
Cook: 7 minutes
Total: 17 minutes
Servings: 4
Grilled corn, jalapeños and lime juice are the foundation of this spicy black bean salad. It makes great leftovers and quesadilla filling, too.


  • 4 ears corn
  • 2-15 ounce cans black beans drained and rinsed
  • 1 jalapeno thinly sliced
  • 1 cup packed cilantro leaves finely chopped
  • 3 tablespoons minced chives
  • Juice of 1 lime
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • Preheat a gas or charcoal grill on high heat. Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool before cutting the kernels from the cobs. Transfer them to a large bowl.
  • Stir in the black beans, jalapenos, cilantro, chives, lime juice, salt and pepper.


Calories: 278kcal | Carbohydrates: 54g | Protein: 16g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Sodium: 1414mg | Potassium: 955mg | Fiber: 17g | Sugar: 6g | Vitamin A: 591IU | Vitamin C: 23mg | Calcium: 85mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: Tex-Mex
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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