Grilled Corn and Black Bean Salad

As summer’s end approaches, there’s nothing quite like a refreshing salad that incorporates seasonal produce that’s just been harvested. Try a simple grilled corn and black bean salad. This salad is perfect for picnics, barbecues, or as a light dinner option that you can easily make in no time. You can add grilled chicken, shrimp, steak, or even salmon to this salad to make a filling meal.

Ingredients

The ingredients you’ll need to make this grilled corn and black bean salad are simple. Here’s what you’ll need:

• 4 ears of corn, husked
• 1 can of black beans, rinsed and drained
• 2 mini cucumbers, sliced
• 1 small red onion, thinly sliced
• 1-pint cherry or grape tomatoes, cut in half
• 1/4 cup chopped fresh basil
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Step-by-Step Instructions

This grilled corn and black bean salad is straightforward and hassle-free. Follow these steps to prepare this recipe:

1. Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
2. Add the corn to the boiling water and cook until tender, 3 to 4 minutes. Remove from the water and allow drain on a plate covered with paper towels.
3. Preheat your grill to medium-high heat. Place the cooked corn directly on the grill grates. Grill for about 4-5 minutes, turning it, until the corn is charred on all sides.
4. Remove the corn from the grill and let it cool slightly. Once cooled, cut the kernels off the cob and place them in a large mixing bowl.
5. Add the black beans, sliced cucumbers, red onion, tomatoes, and chopped basil to the bowl with the grilled corn.
6. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
7. Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.

Serving Suggestions

This grilled corn and black bean salad is extremely versatile and can be served in many ways. Here are a few suggestions:

• As a side dish for your next barbecue or picnic.
• As a filling for tacos or burritos.
• On top of a bed of greens for a hearty and satisfying salad.
• Alongside grilled chicken, steak, shrimp, or fish for a complete meal.

Give this grilled corn and black bean salad a try at your next gathering, and watch it become a favorite among your family and friends. Its vibrant colors and fresh flavors make it a standout dish that’s both healthy and delicious.

Try serving this salad with our Stuffed Mini Peppers or as a side to this Tropical Inspired Burger.

Continue to Content

Yield: 4 Servings

Corn and Black Bean Salad Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Try a simple grilled corn and black bean salad. This salad is perfect for picnics, barbecues, or as a light dinner option that you can easily make in no time. You can add grilled chicken, shrimp, steak, or even salmon to this salad to make a filling meal.

Print

Ingredients

• 4 ears of corn, husked
• 1 can of black beans, rinsed and drained
• 2 mini cucumbers, sliced
• 1 small red onion, thinly sliced
• 1-pint cherry or grape tomatoes, cut in half
• ¼ cup chopped fresh basil
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
2. Add the corn to the boiling water and cook until tender, 3 to 4 minutes. Remove from the water and allow drain on a plate covered with paper towels.
3. Preheat your grill to medium-high heat. Place the cooked corn directly on the grill grates. Grill for about 4-5 minutes, turning it, until the corn is charred on all sides.
4. Remove the corn from the grill and let it cool slightly. Once cooled, cut the kernels off the cob and place them in a large mixing bowl.
5. Add the black beans, sliced cucumbers, red onion, tomatoes, and chopped basil to the bowl with the grilled corn.
6. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
7. Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 253Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 77mgCarbohydrates: 42gFiber: 8gSugar: 15gProtein: 8g

Calories are estimated and may vary.

Did you make this recipe?

Share this recipe.