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Zesty Grilled Corn & Black Bean Salad: Easy Summer Side Dish

grilled corn and black bean salad - featured image
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This zesty grilled corn and black bean salad is a smoky, tangy, and refreshing summer side dish that comes together in about 25 minutes. Perfect for potlucks, taco nights, or a quick weeknight meal, it features charred corn, creamy black beans, and a bright lime dressing.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 small red onion, finely diced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 small jalapeño, seeded and minced
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • 1/4 cup feta cheese, crumbled (optional)
  • 1 large avocado, diced (optional)

Instructions

  1. Preheat your grill to medium-high heat (400-450°F). Husk the corn and remove all silk. Run ears under cold water to remove stubborn silk, then pat dry.
  2. Brush the corn with olive oil and season with a pinch of salt.
  3. Grill the corn for 10-12 minutes, turning every 2-3 minutes, until dark, blackened spots appear on all sides.
  4. Let the corn cool for 5 minutes on a cutting board.
  5. Stand each ear upright and cut the kernels off the cob using a sharp knife. Aim for about 2 1/2 cups of kernels.
  6. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, and a pinch of salt and pepper to make the dressing.
  7. In a large mixing bowl, combine grilled corn kernels, black beans, red onion, jalapeño, and cilantro. Pour the dressing over the top.
  8. Gently toss everything until evenly coated. If using feta or avocado, fold them in gently.
  9. Let the salad rest for at least 15 minutes (up to 30 minutes) to allow flavors to meld.
  10. Taste and adjust seasoning with more salt, lime, or chili powder before serving. Serve at room temperature or cold.

Notes

Char the corn until almost black in spots for the best smoky flavor. Let the salad rest for at least 15 minutes to meld flavors. If making ahead, add avocado and feta just before serving. For a no-grill version, broil corn in the oven or char in a cast iron skillet.

Nutrition

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

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