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Easy Grilled Corn & Black Bean Salad Recipe (15 Min)

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This quick and easy grilled corn and black bean salad comes together in just 15 minutes with smoky charred corn, creamy black beans, tangy lime, and fresh cilantro. Perfect for summer cookouts, taco nights, or a fresh side dish any time of year.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium red bell pepper, diced small
  • ½ small red onion, finely diced
  • ½ cup fresh cilantro, chopped
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ½ teaspoon kosher salt, or to taste
  • Fresh black pepper, to taste
  • Optional: 1 diced avocado, crumbled cotija cheese or feta, 1 diced jalapeño

Instructions

  1. Preheat your grill to medium-high heat (400-450°F). Husk the corn and remove all silk. Pat dry with a paper towel.
  2. Grill the corn directly on the grates for 8-10 minutes, turning every 2-3 minutes, until kernels are charred in spots and bright yellow.
  3. Let the corn cool slightly (about 5 minutes). Stand each ear upright on a cutting board and cut the kernels off the cob using a sharp knife.
  4. While the corn cools, drain and rinse the black beans. Dice the red bell pepper and finely dice the red onion. Chop the cilantro.
  5. In a large mixing bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
  6. Add the grilled corn kernels, black beans, diced bell pepper, red onion, and cilantro to the bowl. Toss gently until evenly coated.
  7. Taste and adjust seasoning with more salt, lime juice, or cumin as needed.
  8. Serve immediately at room temperature or refrigerate. If adding avocado, fold it in just before serving.

Notes

For best flavor, let the salad sit for 10 minutes before serving to allow flavors to meld. If using frozen corn, thaw and pat dry before grilling in a grill basket. To reduce sharpness of raw onion, soak diced onion in cold water for 5 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.

Nutrition

Keywords: grilled corn salad, black bean salad, summer salad, quick side dish, vegetarian, gluten-free, easy recipe

Find it online: https://cookyep.com/easy-grilled-corn-and-black-bean-salad-recipe-15-min/