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Zesty Grilled Corn Black Bean Salad: Easy Summer Side

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This smoky, tangy, and vibrant salad features charred grilled corn, black beans, and a zesty lime dressing. It’s a quick and easy summer side dish that’s perfect for cookouts and weeknight dinners.

Ingredients

Scale
  • 4 ears fresh corn, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1/4 cup extra-virgin olive oil
  • Juice of 2 limes (about 3 tablespoons)
  • 1 teaspoon lime zest
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F). Husk the corn and remove all silk. Pat dry with a paper towel.
  2. Brush the corn with olive oil and season lightly with salt. Place on the grill grates. Cook for 10-12 minutes, turning every 2-3 minutes, until charred in spots and slightly softened.
  3. Remove corn from the grill and let cool for 5 minutes. Once cool, stand each ear upright on a cutting board and cut the kernels off the cob using a sharp knife.
  4. While the corn cools, make the dressing: In a small bowl or mason jar, combine olive oil, lime juice, lime zest, minced garlic, cumin, smoked paprika, salt, black pepper, and cayenne (if using). Whisk or shake until emulsified.
  5. In a large mixing bowl, combine grilled corn kernels, black beans, diced red bell pepper, chopped red onion, minced jalapeño, and chopped cilantro. Toss gently.
  6. Pour the dressing over the salad and toss until well coated. Let the salad sit at room temperature for 10 minutes to allow flavors to meld.
  7. Just before serving, gently fold in the diced avocado. Garnish with extra cilantro leaves and a sprinkle of smoked paprika.

Notes

For best flavor, toast the cumin in a dry skillet for 30 seconds before adding to the dressing. Let the salad rest for 10-15 minutes before serving to allow flavors to meld. Add avocado just before serving to prevent browning.

Nutrition

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

Find it online: https://forkmila.com/zesty-grilled-corn-black-bean-salad-easy-summer-side/