Black Bean and Corn Salad

Grilled corn black bean salad in a bowl.

5 from 2 votes

Tossed in a jalapeño lime dressing, this black bean corn salad is fresh and full of flavor. It also has red peppers, tomatoes, red onions and cilantro.

Prep Time10

Cook Time10

Total Time20

Course: Salads

Cuisine: Tex-Mex

Servings:

Author: Paige Adams

Ingredients

For salad

5 ears corn
2 teaspoons olive oil
1 15 ounce can black beans, drained and rinsed
1 red bell pepper, diced
1 cup halved cherry tomatoes or grape tomatoes
1/3 cup finely chopped red onions
1/3 cup chopped cilantro
1/4 cup crumbled cotija cheese

For dressing

1 tablespoon minced jalapeños
1 garlic clove, minced
Juice of 2 limes
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Preheat a gas or charcoal grill on high heat.
Rub the corn with 2 teaspoons olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
Combine the grilled corn, black beans, red peppers, tomatoes, red onions, cilantro and cheese in a large bowl.
To make the dressing, whisk the jalapeños, garlic, lime juice, 3 tablespoons olive oil, salt and pepper in a small bowl.
Drizzle the dressing into the salad. Stir to combine.

Notes

You can use feta instead of cotija cheese. To make the salad vegan, leave it out or use a plant-based, dairy-free substitute.

How to roast the corn:
Preheat the oven to 400 degrees F. Slice the kernels off the ears of corn and toss them with 2 teaspoons olive oil and spread them across 2 sheet pans. Roast the corn for 25-30 minutes until it is golden, crisp and lightly browned at the edges.

You can make the salad up to 2 hours in advance.

You can keep leftovers in an airtight container in the fridge up to 3 days. Before serving the salad, let it sit out at room temperature for at least 15 minutes, so it isn’t as cold.

Optional additions:

Diced avocados
Chopped romaine
Brown rice or quinoa

Nutrition