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Best Grilled Corn and Black Bean Salad Recipe

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This smoky, tangy grilled corn and black bean salad comes together in under 30 minutes and is perfect for potlucks, barbecues, or a healthy side dish. Grilling the corn in the husk gives it incredible depth of flavor with minimal effort.

Ingredients

Scale
  • 4 ears fresh corn, husks on
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced small
  • 1/2 small red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 1 teaspoon honey (or agave for vegan)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your grill to medium-high heat (around 400°F). While the grill heats, soak the corn in cold water for 10 minutes (optional but helps steam the kernels).
  2. Grill the corn directly on the grates, husks and all. Close the lid and cook for 15-20 minutes, turning every 5 minutes with tongs, until the husks are blackened and charred.
  3. Transfer the grilled corn to a cutting board and let cool for 5-10 minutes until easy to handle. The husks should pull back and silks slide off easily.
  4. Stand each ear upright in a large bowl and use a sharp knife to cut the kernels off the cob in strips. You should get about 2 cups of kernels.
  5. While the corn cools, drain and rinse the black beans. Dice the bell pepper, finely dice the red onion, mince the jalapeño, and chop the cilantro.
  6. In a small bowl or jar, whisk together the olive oil, lime juice, honey, cumin, smoked paprika, salt, and pepper. Taste and adjust seasoning.
  7. In a large bowl, combine the grilled corn kernels, black beans, bell pepper, red onion, jalapeño, and cilantro. Pour the dressing over the top and toss gently until evenly coated.
  8. Taste and adjust with more salt or lime juice if needed.
  9. Cover the bowl and let the salad rest at room temperature for at least 15 minutes (up to 30 minutes) before serving to allow flavors to meld.

Notes

For best results, soak the corn before grilling to prevent husks from burning completely. Cut kernels off the cob in a wide, shallow bowl to avoid mess. Make dressing separately and toss just before serving if making ahead. Toast cumin in a dry pan for 30 seconds for extra flavor. If adding avocado, fold in just before serving and eat leftovers the same day.

Nutrition

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

Find it online: https://lumalunch.com/best-grilled-corn-and-black-bean-salad-recipe/