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Easy Grilled Corn & Black Bean Salad: Best Summer Side

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This grilled corn and black bean salad is the perfect summer side dish, featuring smoky charred corn, creamy black beans, and a bright lime-cumin dressing. It’s quick, easy, and always a crowd-pleaser.

Ingredients

Scale
  • 6 ears of fresh corn, husked
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 large red bell pepper, diced into small cubes (about 1 cup)
  • 1 small red onion, finely diced (about ½ cup)
  • 1 jalapeño, seeded and minced (optional)
  • ½ cup fresh cilantro, chopped
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1 teaspoon honey (or agave for vegan)
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat your grill to medium-high heat (about 400°F / 200°C). Husk the corn and remove all silk. Rinse and pat dry.
  2. Grill the corn for 12-15 minutes, turning every 3-4 minutes, until kernels are charred in spots.
  3. Let the corn cool for 5 minutes. Meanwhile, whisk together olive oil, lime juice, honey, cumin, smoked paprika, salt, and pepper for the dressing.
  4. Cut the kernels off the cobs. Hold each ear vertically and slice downward with a sharp knife.
  5. In a large bowl, combine grilled corn kernels, black beans, red bell pepper, red onion, jalapeño (if using), and cilantro. Toss gently.
  6. Pour the dressing over the salad and toss to coat. Let sit at room temperature for at least 10 minutes before serving.
  7. Taste and adjust seasoning with more salt, lime juice, or cayenne if desired.

Notes

For best flavor, let the salad rest for at least 10 minutes before serving. If making ahead, store dressing separately and combine just before serving. Add avocado or cotija cheese for variation.

Nutrition

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

Find it online: https://elaraeats.com/easy-grilled-corn-and-black-bean-salad-best-summer-side/