If you love vibrant, fresh flavors that burst in every bite, you are going to adore this Grilled Corn & Black Bean Salad Recipe. It’s the perfect summer dish, combining the smoky sweetness of grilled corn with hearty black beans, creamy avocado, tangy feta, and a zesty lime dressing that ties everything together beautifully. This salad is a delightful mix of textures and colors that makes it a feast for both the eyes and the palate, whether you’re serving it as a light lunch or a colorful side at your next cookout.
Ingredients You’ll Need
The beauty of this Grilled Corn & Black Bean Salad Recipe lies in its simple yet carefully balanced ingredients. Each one adds something special—whether it’s the smoky flavor from the grilled corn, the creamy richness from the avocado, or the fresh brightness from cilantro and lime. These ingredients come together effortlessly to create a dish that feels both wholesome and exciting.
- 2 tablespoons olive oil, divided: Essential for grilling and dressing, olive oil adds a subtle richness and helps bring out the flavors.
- 4 ears of sweet corn, shucked: Sweet, juicy corn is the star here, offering that irresistible char from the grill.
- 1/2 teaspoon adobo seasoning: Adds a hint of smoky, savory depth that complements the grilled corn perfectly.
- 1/4 teaspoon smoked paprika: Enhances the smoky flavor profile while adding a lovely reddish hue.
- 2 1/2 ounces baby greens (or spring greens): Provides a fresh, peppery base and lots of vibrant green color.
- 1 (14.5 ounces) can of black beans, drained and rinsed: Adds protein and a creamy texture that balances the crunch of the veggies.
- 1 red bell pepper, diced: Offers a crisp, sweet pop of color and flavor.
- 1 small avocado, diced: Brings buttery creaminess that’s a total game-changer.
- 2 1/2 ounces crumbled feta: Adds a tangy saltiness that brightens every bite.
- 1 tablespoon freshly squeezed lime juice: The citrusy zing that lifts all the flavors and adds freshness.
- 2 teaspoons kosher salt: Enhances every ingredient and balances the salad’s flavor.
- 1/2 teaspoon ground black pepper: Adds a mild heat and complexity.
- 2 green onions, diced: Offers a crisp, sharp bite and a lovely crunch.
- 2 tablespoons chopped cilantro: Infuses fresh herbal notes that brighten the salad beautifully.
How to Make Grilled Corn & Black Bean Salad Recipe
Step 1: Prepare the Grill and Corn
Start by heating your grill to medium-high heat to get that perfect char on the corn. While the grill warms up, toss the shucked ears of corn with 1 tablespoon of olive oil to help the seasoning stick and to promote caramelization when grilled.
Step 2: Season the Corn
Sprinkle the adobo seasoning and smoked paprika onto the corn. Rub the toppings evenly over each ear. This step is crucial—it develops the smoky, savory flavor that makes this salad special.
Step 3: Grill the Corn
Place the seasoned corn directly on the grill. Let each side cook for 2 to 3 minutes until you see beautiful char marks and the corn becomes tender. The grilling process intensifies the sweetness and adds a delicious smoky crunch.
Step 4: Cool and Cut the Corn Kernels
Remove the corn from the grill and let it cool just enough to handle. Then, slice the kernels off the cob carefully. These juicy, charred kernels will be the flavorful backbone of your salad.
Step 5: Combine the Salad Ingredients
In a large bowl, toss together the baby greens, grilled corn kernels, rinsed black beans, diced red bell pepper, creamy avocado, and crumbled feta. This colorful mix is going to wow you with every forkful.
Step 6: Make the Dressing and Toss
Whisk the remaining tablespoon of olive oil with freshly squeezed lime juice, kosher salt, and ground black pepper. Pour this zingy dressing over the salad and toss gently but thoroughly, ensuring every bite is coated with the bright and savory goodness.
Step 7: Add Fresh Toppings
Lastly, sprinkle the salad with diced green onions and chopped cilantro. These fresh garnishes add vibrant flavor and a hint of crunch that brings the whole dish together.
Step 8: Serve and Enjoy
This Grilled Corn & Black Bean Salad Recipe is best served immediately while the corn is still slightly warm. The contrast between the warm kernels and crisp greens makes every bite nothing short of delightful.
How to Serve Grilled Corn & Black Bean Salad Recipe
Garnishes
Feel free to jazz up your salad with extra garnishes like a sprinkle of toasted pumpkin seeds for crunch or a dash of chili flakes if you love a little heat. Adding thin slices of radish or a few sprigs of fresh mint can also create exciting flavor contrasts that keep this salad fresh and fun.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or steak, making it an ideal side dish for barbecues. It also complements vegetarian mains such as quinoa bowls or grilled tofu, offering a refreshing, nutrient-packed contrast that brightens up any meal.
Creative Ways to Present
To bring this salad to your next gathering, consider serving it in individual mason jars or colorful bowls for a festive look. You can also stuff the salad into warm tortillas for a handheld, southwestern-inspired wrap. Presentation is half the fun, so get creative and let this salad shine.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the refrigerator. It’s best eaten within 2 days to maintain the freshness of the greens and avocado. Keep the dressing separate if possible to avoid sogginess.
Freezing
This salad isn’t ideal for freezing because the textures of fresh greens and avocado change after thawing. For the best flavor and texture, enjoy it fresh or refrigerated.
Reheating
Reheating isn’t necessary here since this salad is delightful cold or at room temperature. However, if you want to warm the corn and beans slightly, do so gently in a skillet before mixing with the other ingredients.
FAQs
Can I use frozen corn instead of fresh corn?
Fresh corn is best for its sweetness and texture, but if frozen corn is what you have on hand, thaw it well and give it a quick sauté or grill in a pan for some char and smokiness before using.
Is this salad vegan-friendly?
To make this salad vegan, simply omit the feta cheese or substitute with a plant-based cheese alternative. The rest of the ingredients are naturally vegan and packed with flavor.
Can I prepare the salad ahead of time for a party?
You can prep most of the ingredients in advance, but it’s best to combine everything and add the dressing right before serving so the greens stay crisp and vibrant.
What can I substitute for adobo seasoning?
If you don’t have adobo seasoning, a mix of garlic powder, onion powder, oregano, and a pinch of cumin makes a good homemade substitute.
How spicy is this salad?
This salad leans mild with smoky and savory notes rather than heat. You can always add chili flakes or a dash of hot sauce to amp up the spice level according to your taste.
Final Thoughts
Thank you for exploring this wonderful Grilled Corn & Black Bean Salad Recipe with me! It’s one of those dishes that feels special yet comes together with ease, perfect for any occasion. I hope you enjoy making it as much as I do sharing it—every bite is a celebration of summer’s best flavors. Go ahead and give it a try; I think you’ll find yourself coming back to this vibrant, nutritious salad again and again.
Print
Grilled Corn & Black Bean Salad Recipe
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and flavorful Grilled Corn & Black Bean Salad combining charred sweet corn, creamy avocado, crunchy bell peppers, and tangy feta cheese with a zesty lime dressing. Perfect for a fresh, healthy meal or side dish.
Ingredients
Salad Ingredients
- 4 ears of sweet corn, shucked
- 2 1/2 ounces baby greens (or spring greens)
- 1 (14.5 ounces) can of black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small avocado, diced
- 2 1/2 ounces crumbled feta
- 2 green onions, diced
- 2 tablespoons chopped cilantro
Seasoning & Dressing
- 2 tablespoons olive oil, divided
- 1/2 teaspoon adobo seasoning
- 1/4 teaspoon smoked paprika
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the grill: Heat a grill to medium-high heat to prepare for cooking the corn evenly and achieve a nice char.
- Prepare the corn: Toss the shucked corn with 1 tablespoon of olive oil. Sprinkle the adobo seasoning and smoked paprika over the corn, then rub the seasonings evenly to coat all sides.
- Grill the corn: Place the seasoned corn on the grill. Cook for 2 to 3 minutes on each side until the corn kernels are tender and have developed a charred, smoky flavor.
- Cool and cut the corn kernels: Remove the corn from the grill and let it cool for a few minutes. Once cool enough to handle, cut the kernels off each ear carefully.
- Combine the salad ingredients: In a large serving bowl, combine the baby greens, grilled corn kernels, rinsed black beans, diced red bell pepper, diced avocado, and crumbled feta cheese.
- Make the dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, freshly squeezed lime juice, kosher salt, and ground black pepper until well combined.
- Toss the salad: Drizzle the dressing over the salad mixture and toss gently to evenly distribute the flavors.
- Add the finishing touches: Sprinkle the diced green onions and chopped cilantro over the top of the salad for freshness and color.
- Serve: Serve the salad immediately to enjoy the crisp textures and vibrant flavors at their best.
Notes
- Fresh corn can be substituted with frozen corn, but fresh grilled corn offers the best flavor.
- Adjust seasoning to taste, especially the salt and lime juice, based on preference.
- For extra protein, consider adding grilled chicken or shrimp.
- This salad is best enjoyed fresh but can be refrigerated for up to one day; avoid adding avocado until just before serving if storing.
- If you prefer a spicier kick, add a pinch of cayenne pepper or some diced jalapeno to the dressing.
