Grilled Corn and Black Bean Salad is a vibrant, refreshing dish that perfectly balances sweet, smoky, and savory flavors. The charred corn adds a subtle smokiness, while black beans provide a hearty base. This salad is bursting with bright colors from fresh vegetables like bell peppers, red onions, and juicy cherry tomatoes. Tossed in a zesty lime dressing with a hint of cumin, this salad is light yet satisfying—ideal for a summer barbecue, potluck, or as a healthy side dish for any meal. It’s also versatile and can be served warm or chilled, making it a great make-ahead option.
Ingredients:
- 4 ears of corn, husked
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Instructions:
- Grill the corn: Preheat your grill to medium-high heat. Lightly brush the corn with olive oil and grill for about 8-10 minutes, turning occasionally, until the kernels are slightly charred. Once cool, cut the kernels off the cobs and set aside.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper. Adjust the seasoning to taste.
- Assemble the salad: In a large mixing bowl, combine the grilled corn, black beans, diced bell peppers, red onion, and cherry tomatoes. Pour the lime dressing over the mixture and toss to coat evenly.
- Finish and serve: Stir in the fresh cilantro just before serving. Serve immediately for a warm salad, or refrigerate for 30 minutes to chill if you prefer a cold salad.
Enjoy your Grilled Corn and Black Bean Salad as a side or on its own as a light meal!
