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Fresh Grilled Corn and Black Bean Salad – Easy Labor Day Recipe

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A quick and easy grilled corn and black bean salad with smoky charred corn, creamy avocado, and a bright lime dressing. Perfect for Labor Day potlucks and summer cookouts.

Ingredients

Scale
  • 4 cups frozen corn kernels (about 20 ounces or 567 grams)
  • 2 cans (15 ounces or 425 grams each) black beans, drained and rinsed (or 3 cups cooked dried beans)
  • 1 medium red onion, finely diced (about 1 cup or 150 grams)
  • 1 bunch fresh cilantro, chopped (about 1 cup or 30 grams)
  • 1 small jalapeño, seeded and minced (optional)
  • 1 large avocado, diced (about 1 cup or 150 grams)
  • ¼ cup (60 ml) fresh-squeezed lime juice
  • 1 teaspoon (about 1 gram) lime zest
  • ¼ cup (60 ml) extra-virgin olive oil
  • 1 tablespoon (15 ml) honey (or maple syrup for vegan)
  • 1 teaspoon (2 grams) ground cumin
  • ½ teaspoon (1 gram) smoked paprika
  • 1 teaspoon (6 grams) fine sea salt, plus more to taste
  • ½ teaspoon (1 gram) freshly ground black pepper

Instructions

  1. Preheat your grill to medium-high heat (about 400°F or 200°C).
  2. Spread the frozen corn kernels in a single layer in a grill basket or on a foil tray. Place directly on the grates. Cook undisturbed for 4-5 minutes, then stir and cook another 4-5 minutes until deep char marks appear. Total grill time: about 10-12 minutes.
  3. Let the corn cool slightly while you make the dressing. In a Mason jar, combine lime juice, lime zest, olive oil, honey, cumin, smoked paprika, salt, and pepper. Shake until emulsified. Taste and adjust seasoning.
  4. In a large bowl, combine the drained black beans, diced red onion, chopped cilantro, and minced jalapeño (if using). Pour about half the dressing over the top and toss gently.
  5. Add the grilled corn to the bowl. Pour the remaining dressing over the top and toss again. Taste and add more salt or lime if needed.
  6. Fold in the diced avocado right before serving. Gently stir to keep avocado chunks intact.
  7. Let the salad rest for at least 10 minutes at room temperature before serving. If serving later, cover and refrigerate for up to 4 hours. Add avocado just before serving.

Notes

Don’t thaw the frozen corn before grilling; the ice crystals help create steam for better charring. For a milder onion flavor, soak diced red onion in cold water for 10 minutes. The salad tastes even better the next day—just refresh with a squeeze of lime before serving.

Nutrition

Keywords: grilled corn salad, black bean salad, Labor Day recipe, summer salad, vegan, gluten-free, potluck

Find it online: https://jollyfork.com/fresh-grilled-corn-and-black-bean-salad-easy-labor-day-recipe/