Quick Grilled Corn Black Bean Salad: Best Summer Side
This Quick Grilled Corn and Black Bean Salad is a smoky, sweet, and tangy summer side that comes together in under 20 minutes. Perfect for barbecues, potlucks, or a light dinner, it’s vegetarian, gluten-free, and easily vegan.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 ears of fresh corn, husked
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your grill to medium-high heat (about 400-450°F). Husk the corn, remove silk, rinse, and pat dry. Brush each ear with a little olive oil.
- Grill the corn for 10-12 minutes, turning every 2-3 minutes, until charred in spots. Let cool on a cutting board.
- While corn cools, make the dressing: whisk together olive oil, lime juice, cumin, salt, and pepper in a small bowl or jar.
- Cut kernels off the cobs using a sharp knife. Place in a large bowl.
- Add black beans, red bell pepper, red onion, cilantro, and jalapeño (if using). Toss gently.
- Pour dressing over salad and toss to coat evenly. Let sit for 5-10 minutes before serving.
- Serve at room temperature or chilled. Garnish with extra cilantro or cotija cheese if desired.
Notes
Don’t skip the char on the corn—it adds smoky sweetness. Rinse black beans well to remove excess sodium. Let the salad rest for at least 10 minutes to meld flavors. If adding avocado, fold in just before serving to avoid mushiness.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 30
- Fiber: 8
- Protein: 8
Keywords: grilled corn salad, black bean salad, summer side, quick salad, vegetarian, gluten-free, vegan