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Smoky Grilled Corn and Black Bean Salad

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This smoky grilled corn and black bean salad is the taste of summer, captured in a bowl. The smoky char, creamy beans, and bright lime come together in a way that feels both effortless and special, perfect for a quick lunch or a backyard barbecue.

Ingredients

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

Instructions

  1. Preheat your grill to medium-high heat (about 400°F / 200°C). While it’s heating, husk the corn and remove all the silk. Rinse the ears under cold water to remove any stray silk strands.
  2. Brush each ear of corn with a little olive oil. Season with a pinch of salt. Place the corn directly on the grill grates.
  3. Grill the corn for 10-12 minutes, turning every 2-3 minutes, until charred on all sides.
  4. Remove the corn from the grill and let it cool for 5 minutes. Place one ear upright on a cutting board and cut downward to remove the kernels. Repeat with all ears. You should get about 3 cups of kernels.
  5. While the corn is cooling, make the dressing. In a small bowl, whisk together the lime juice, olive oil, cumin, smoked paprika, and a pinch of salt and pepper.
  6. In a large bowl, combine the grilled corn kernels, black beans, diced red bell pepper, red onion, cilantro, and jalapeño. Toss gently to mix.
  7. Pour the dressing over the salad and toss again to coat. Let the salad sit for 5 minutes at room temperature to let the flavors meld.
  8. If using avocado, fold it in gently just before serving. Taste for seasoning and add more salt, lime, or pepper as needed.

Notes

You can grill the corn and prep all the veggies up to a day in advance. Keep the dressing separate and toss everything together right before serving. The salad actually gets better as it sits. If you don’t have a grill, you can char the corn under the broiler, turning it every few minutes until blackened in spots.

Nutrition

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

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