Grilled Corn and Black Bean Salad

This grilled corn and black bean salad is a delicious summer side dish or light lunch. It's full of flavor and easy to make!

It's a great side dish for a BBQ and it packs well - you can take it to a potluck or a picnic.

Why You’ll Love this Salad

If you love hearty salads with lots of flavors, you've got to make this recipe. The charred corn adds a wonderful depth to the dish!

The combination of fresh veggies, spices, and lime juice makes this a standout salad.

It serves four as a main course and six as a side salad, making it a perfect option for a family meal when the weather gets warm.

Ingredients for Grilled Corn & Bean Salad

Here's what you'll need to make this recipe.

• For the corn - You'll need four ears of sweet corn, a tablespoon of oil, a half teaspoon of adobo seasoning, and a quarter teaspoon of paprika.
• For the salad - You'll use four ounces of baby greens (or spring greens), a can of black beans, a bell pepper, an avocado, and two and a half ounces of crumbled feta.
• For the vinaigrette - You'll use a tablespoon of lime juice, two teaspoons of kosher salt, and a half teaspoon of ground black pepper.
• Optional toppings - You can use two diced greens onions and some chopped cilantro.

How to Make a Grilled Corn Salad

1. Grill the corn - Toss the corn with the oil, adobo, and paprika. Grill it for 2 to 3 minutes per side on a medium-high heat grill, until it's slightly charred and tender. Allow the corn to cool, then cut the kernels off the cob.
2. Assemble the salad - Combine the greens, corn, black beans, diced bell pepper, diced avocado, and feta in a larger serving bowl. Toss to combine.
3. Whisk the vinaigrette - Combine the lime juice, salt, and pepper in a small bowl and whisk till combined. Pour over the salad and toss.
4. Add the toppings - Sprinkle the chopped green onions and cilantro on top.

Tips for Making this Recipe

Cooking Tips – Be sure to flip your corn often, once it gets hot, it will char quickly!

Specialty Ingredients – If you can't find adobo seasoning, mix together a quarter teaspoon of black pepper, a quarter teaspoon of cumin, a pinch of chili powder, a pinch of garlic powder, and a pinch of onion powder.

Recommended Tools – We recommend making this recipe with a grill, but if you would prefer, you can cook the corn on a grill pan over a medium-high heat stovetop.

Storing Tips – This salad can be saved in the refrigerator for up to 3 days. If you want to make it ahead, store the dressing separately and add it before serving.

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