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Light & Smoky Grilled Corn and Black Bean Salad

grilled corn and black bean salad - featured image
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A quick and easy summer salad featuring smoky charred corn, creamy black beans, and a bright lime dressing. Perfect for potlucks, barbecues, or a satisfying weeknight meal.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husks removed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium red bell pepper, diced small
  • 1/2 medium red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh cilantro, chopped
  • 1 large avocado, diced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon honey or agave
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Remove husks and silks from corn. Rinse and pat completely dry with a clean towel.
  2. Heat a cast iron skillet over high heat until smoking slightly, about 2 minutes. Place corn directly in dry skillet. Using tongs, turn every 2-3 minutes until all sides have dark, charred spots (10-12 minutes total). Transfer to a plate and let cool for 5 minutes.
  3. Stand each ear on end in a large bowl. Use a sharp knife to cut downward, removing kernels in strips. You should get about 2 1/2 cups.
  4. In a small bowl or mason jar, combine olive oil, lime juice, smoked paprika, cumin, honey, minced garlic, salt, and pepper. Whisk or shake until emulsified.
  5. To the bowl with corn, add black beans, diced red bell pepper, red onion, and halved cherry tomatoes. Pour dressing over top and toss gently. Fold in chopped cilantro, reserving some for garnish.
  6. Dice avocado and gently fold into salad just before serving. Season with a final pinch of salt and squeeze of lime if needed.
  7. Let salad rest at room temperature for 5 minutes before serving. Garnish with reserved cilantro.

Notes

For best char, ensure corn is completely dry before cooking. If serving later, keep avocado and cilantro separate until just before serving. The salad holds up well in the fridge for up to 3 days without avocado. Double the dressing for extra or to use on grilled proteins.

Nutrition

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

Find it online: https://jollyfork.com/light-and-smoky-grilled-corn-and-black-bean-salad-easy-summer-recipe/