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Healthy Grilled Corn & Black Bean Salad Recipe

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This smoky grilled corn and black bean salad comes together in under 30 minutes with simple ingredients. Perfect for potlucks, barbecues, or a light lunch, it’s vegetarian, gluten-free, and naturally vegan if you skip the cheese.

Ingredients

Scale
  • 4 ears corn on the cob, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium red bell pepper, diced small
  • 1/2 medium red onion, finely diced
  • 1 small jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup queso fresco or feta cheese, crumbled (optional)
  • 1 large avocado, diced
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey or agave (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 clove garlic, minced

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F). Husk the corn and remove all silk. Brush each ear lightly with olive oil and season with a pinch of salt.
  2. Grill the corn for 10-12 minutes, turning every 2-3 minutes with tongs, until charred and tender.
  3. Let the corn cool slightly (about 5 minutes). Stand each ear upright and cut the kernels off the cob using a sharp knife.
  4. While the corn cools, prepare the dressing: In a small bowl or mason jar, combine lime juice, olive oil, honey or agave, cumin, chili powder, salt, pepper, and minced garlic. Whisk or shake until well combined.
  5. Dice the red bell pepper into small pieces. Finely dice the red onion. Seed and mince the jalapeño.
  6. Drain and rinse the black beans in a colander. Let them drain well.
  7. In a large bowl, combine grilled corn kernels, black beans, diced red pepper, red onion, jalapeño, and chopped cilantro. Pour dressing over and toss gently to combine.
  8. Let the salad sit for 10-15 minutes at room temperature before serving to allow flavors to meld.
  9. Just before serving, dice the avocado and gently fold it in. Sprinkle crumbled cheese on top if using. Garnish with extra cilantro leaves and lime wedges if desired.

Notes

For best results, don’t skip the resting time—the salad tastes better after sitting. If making ahead, leave avocado out until serving to prevent browning. Toast cumin in a dry skillet for 30 seconds before adding to dressing for extra flavor. Use low-sodium black beans if watching salt intake.

Nutrition

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

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