Grilled Corn and Black Bean Salad {A Meatless Monday Recipe

If you’re attending a Labor Day cookout next week, then you are going to want to take along this grilled corn and black bean salad. Simple ingredients with tons of flavor, this low-calorie salad is practically a fiesta in a bowl, loaded with grilled corn, hearty beans, tomatoes, and creamy avocado with a zippy sweet homemade lime dressing that blends the flavors all together perfectly.

There are different varieties of this salad floating around the Blogiverse. I’ve seen it take many names, such as “Veggie Crack”, because it is so addictive, to “Fiesta Salad” since it has so much Mexican flare; some even call it “Cowboy Caviar”. Now I like cowboys in general, you know the roping kind, but as you know I’m a Redskins fan and to David’s dismay, I despise the Dallas Cowboys. I would never name a dish with the word “cowboy” in it. I’ll stick to calling it a descriptive name. Besides, a dish this flavorful doesn’t need wordplay, it practically speaks for itself its amazing color!

This simple, fresh Grilled Corn and Black Bean Salad has grilled corn and black beans, is a great side dish to take to picnics, barbecues and with football season coming up, it will be perfect for tailgating. It goes great with your meat of choice (unless it’s Meatless Monday of course).

Here’s how I made this flavorful and colorful Grilled Corn and Black Bean Salad:

How to Make Grilled Corn and Black Bean Salad

STEP#1 GRILL THE CORN:

Grill corn on the cob directly on the grill, about 15 to 20 minutes.

Allow it to cool enough to touch, then cut the kernels off the cob into a bowl; set aside.

STEP #2 MAKE THE DRESSING:

In a small jar, with a lid, add the lime juice, salt, chili powder, and olive oil. Using a Microplane, grate in the garlic; whisk together. Put the lid on the jar and shake well to combine; set aside.

STEP #3 COOK THE RAW VEGGIES:

Heat olive oil in a large non-stick pan over medium-high heat; add chili peppers, jalapenos and onions saute until they are softened and begin to brown, about 5 to 7.

Pour the black beans and corn into the pan with the other vegetables; cook until warmed through, about 2 to 3 minutes.

Give the dressing one last shake and add it to the pan; toss to coat evenly. Adjust seasoning with salt and pepper.

Remove from the heat and allow it to cool slightly.

STEP #4 COMBINE THE SALAD:

Meanwhile, slice tomatoes into quarters or cut in half and dice the avocado and place into a large bowl. Squeeze in some of the juice from the remaining ½ lime into the bowl; toss well to coat.  Season with salt to taste; set aside.

It’s really important for the avocado to be coated with lime juice to prevent it from turning brown from oxidation.

Pour the slightly cooled vegetable mixture into the bowl with the tomatoes and avocado.

Add chopped cilantro, to taste and gently fold together until well incorporated.

Serve garnished with extra cilantro, if desired.

NOTE: This grilled corn and black bean salad takes less than 30 minutes to make and can be made on demand or made 4 to 8 hours in advance.  In fact, you probably should because it gets better the longer it sits. When doing so, keep it covered in a refrigerator or cooler and with all that lime juice, the avocado only oxidizes slightly.

WHAT TO SERVE WITH GRILLED CORN AND BLACK BEAN SALAD:

Try serving this salad with our Bacon Wrapped Jalapeno Popper Stuffed Chicken Breasts or Carne Asada, along with a nice tall Dangerously Good Margarita.

Whether you eat this salad as a Meatless Monday meal, as a side dish or served as an appetizer when served with crunchy tortilla chips, everyone is going to thank you and demand for the recipe.  

Enjoy!

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Grilled Corn Black Bean Salad

Simple ingredients with tons of flavor, Grilled Corn and Black Bean Salad is a fiesta in a bowl, with corn, beans, tomatoes, avocado, and lime dressing.

Course Appetizer, lunch, Main Course, Salad, Side Dish

Cuisine American, Meatless Monday, vegan, Vegetarian

Keyword Black Bean, corn, grilled, salad

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 473kcal

Author Debbie Spivey

Ingredients

The Salad

• 1 cup corn kernels 2 ears fresh grilled
• 3 sweet chili peppers orange and yellow, could use bell peppers if desired, diced
• 1 small red onion finely chopped
• 2 jalapenos seeded and chopped
• 1 tablespoon extra virgin olive oil
• 15 ounces can black beans drained and rinsed
• kosher salt and fresh cracked black pepper to taste
• 1 pint cherry tomatoes halved or quartered, depending on size
• 2 Hass avocados halved, seeded and diced
• fresh cilantro chopped, to taste

The Dressing

• 3 tablespoons lime juice (1 ½ limes) fresh squeezed
• Kosher salt to taste
• ¼ teaspoon chili powder
• ¼ cup extra virgin olive oil
• 1 small clove garlic grated

Instructions

GRILL THE CORN

• Grill corn on the cob directly on the grill, about 15 to 20 minutes.

  Allow it to cool enough to touch, then cut the kernels off the cob into a bowl; set aside.

MAKE THE DRESSING

• In a small jar, with a lid, add the lime juice, salt, chili powder, and olive oil. Using a Microplane, grate in the garlic; whisk together. Put the lid on the jar and shake well to combine; set aside.

COOK THE RAW VEGGIES

• Heat olive oil in a large non-stick pan over medium-high heat; add chili peppers, jalapenos and onions saute until they are softened and begin to brown, about 5 to 7.

  Pour the black beans and corn into the pan with the other vegetables; cook until warmed through, about 2 to 3 minutes.

  Give the dressing one last shake and add it to the pan; toss to coat evenly. Adjust seasoning with salt and pepper.

  Remove from the heat and allow it to cool slightly.

COMBINE THE SALAD

• Meanwhile, slice tomatoes into quarters or cut in half and dice the avocado and place into a large bowl. Squeeze in some of the juice from the remaining ½ lime into the bowl; toss well to coat. Season with salt to taste; set aside.

  It's really important for the avocado to be coated with lime juice to prevent it from turning brown from oxidation.
• Pour the slightly cooled vegetable mixture into the bowl with the tomatoes and avocado.

  Add chopped cilantro, to taste and gently fold together until well incorporated.

  Serve garnished with extra cilantro, if desired.
• Give the dressing one last shake and add it to the pan; toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and pour the mixture into the bowl with the tomatoes and avocado; Add chopped cilantro, to taste and gently fold together until well incorporated.
• Serve garnished with extra cilantro, if desired.

Notes

This grilled corn and black bean salad takes less than 30 minutes to make and can be made on demand or made 4 to 8 hours in advance.  In fact, you probably should because it gets better the longer it sits. When doing so, keep it covered in a refrigerator or cooler and with all that lime juice, the avocado only oxidizes slightly.

Recipe Adapted from Food Network Kitchens

Nutrition

Calories: 473kcal | Carbohydrates: 41g | Protein: 10g | Fat: 32g | Saturated Fat: 4g | Sodium: 508mg | Potassium: 1204mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1515IU | Vitamin C: 79mg | Calcium: 62mg | Iron: 3.8mg

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