Print
Spicy Black Bean Salad

Spicy Black Bean Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 5-7 minutes
  • Total Time: 15-17 minutes
  • Yield: Serves 4 1x

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

Ingredients

  • 4 ears corn, shucked
  • 215 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 

Instructions

  1. 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.
  2. Stir in the black beans, jalapenos, cilantro, chives, lime juice, salt and pepper.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 5-7 minutes
  • Total Time: 15-17 minutes
  • Yield: Serves 4 1x