This Southwest Grilled Corn and Black Bean salad combines smoky grilled corn with protein-rich black beans and fresh vegetables for a satisfying, colorful dish.
The tangy lime dressing brightens the flavors, making it a perfect side for barbecues or a light vegetarian lunch.
It's a quick and easy recipe that brings bold Southwest flavors to your table, highlighting the sweetness of the corn paired with creamy black beans and zesty lime.
Why You’ll Love This Recipe
- Grilling the corn imparts a smoky sweetness that complements the earthiness of black beans.
- The lime dressing adds brightness and acidity to balance the creamy and crunchy textures.
- Fresh ingredients like bell peppers and cilantro add vibrant color and flavor, enhancing the salad's appeal.
Southwest Grilled Corn and Black Bean Salad
A hearty, colorful salad featuring smoky grilled corn, black beans, and a tangy lime dressing, perfect for summer gatherings or as a vibrant side.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 4 ears of fresh corn, husked
- 1 (15-ounce) can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare and grill the corn Heat your grill or grill pan to medium-high heat. Brush corn lightly with olive oil. Grill corn, turning occasionally, until charred and tender, about 8-10 minutes. Remove from grill and let it cool slightly.
- Cut the kernels from the cobs Use a sharp knife to cut the kernels off the cooled corn cobs and place them into a large mixing bowl.
- Combine the salad ingredients Add the drained and rinsed black beans, diced red bell pepper, chopped red onion, chopped cilantro, and jalapeño (if using) to the bowl with the corn.
- Make the dressing and toss In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder, salt, and black pepper. Pour over the salad and toss gently to combine all ingredients evenly.
- Serve or chill Serve immediately at room temperature or cover and refrigerate for up to 2 hours to let the flavors meld. Bring to room temperature before serving if chilled.
Helpful Tips
- If fresh corn is unavailable, frozen corn that has been thawed and lightly sautéed can be used instead.
- For extra smoky flavor, char the corn over an open flame on a gas grill or use a grill pan that imparts grill marks.
- Adjust the heat level by adding more or less jalapeño according to your preference.
- Use fresh lime juice for best flavor; bottled lime juice can alter the brightness of the dressing.
Storage and Make-Ahead
Store the salad in an airtight container in the refrigerator for up to 2 days.
For best taste and texture, consume chilled but allow to come to room temperature before serving.
Do not freeze this salad as the texture of the vegetables and dressing will be compromised.
Frequently Asked Questions
Can I make this salad vegan?
Yes, this salad is naturally vegan, using no animal products.
How do I store leftovers safely?
Keep the salad covered in an airtight container in the refrigerator and consume within 2 days to ensure freshness and food safety.
Can I prepare this salad ahead of time?
You can prepare it up to 2 hours ahead and refrigerate. Let it sit at room temperature before serving for the best flavor.
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