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Fresh Grilled Corn Black Bean Salad with Zesty Lime Vinaigrette

fresh grilled corn black bean salad - featured image
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A light yet filling salad featuring smoky grilled corn, creamy black beans, and a bright, tangy lime vinaigrette. Perfect for summer gatherings or a quick, fresh lunch.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and cleaned
  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • 1 medium red bell pepper, diced
  • ½ small red onion, finely chopped
  • ½ cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • Juice of 2 limes (about ¼ cup / 60 ml)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 5 minutes).
  2. Grill the husked corn directly on the hot grill, turning every 2-3 minutes until all sides have char marks and kernels are tender, about 10-12 minutes total.
  3. Remove corn from grill and let cool slightly. Using a sharp knife, carefully slice the kernels off the cob into a large mixing bowl (about 3 cups of kernels).
  4. Dice the red bell pepper, finely chop the red onion, mince the jalapeño (if using), and roughly chop the cilantro. Add all to the bowl with the corn.
  5. Rinse and drain the black beans well to avoid watering down the salad. Add to the bowl.
  6. In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, ground cumin, salt, and pepper. Adjust seasoning to taste.
  7. Pour the vinaigrette over the corn and bean mixture. Toss gently but thoroughly to coat everything evenly.
  8. Cover and refrigerate the salad for at least 15 minutes to allow flavors to meld.
  9. Before serving, stir the salad again and adjust salt, pepper, or lime juice as needed.

Notes

If fresh corn is unavailable, frozen kernels can be thawed and dried before grilling or pan-searing. For a vegan version, substitute honey with agave syrup or maple syrup. Letting the salad rest for at least 15 minutes enhances flavor melding. Avoid overcooking corn to prevent dryness. Rinse and dry black beans thoroughly to avoid sogginess. Whisk olive oil slowly into lime juice to create a light emulsion for the vinaigrette.

Nutrition

Keywords: grilled corn salad, black bean salad, lime vinaigrette, summer salad, vegan salad, gluten-free salad, easy salad recipe

Find it online: https://fizzlefork.com/fresh-grilled-corn-black-bean-salad-recipe-easy-zesty-lime-vinaigrette/