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.
If you’re attending a cookout soon, you will 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. 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.”
This simple, fresh grilled corn and black bean salad is a great side dish to take to picnics, barbecues and is perfect for tailgating. It goes great with your meat of choice (unless it’s Meatless Monday, of course).
Let’s make this 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 Veggies:
- Heat olive oil in a large non-stick pan over medium-high heat; add chili peppers, jalapenos, and onions saute until 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, 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 the recipe.
Enjoy!
Grilled Corn Black Bean Salad
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 freshly 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.
Dana @ IveGotCake says
Exactly, screw the Cowboys! Although Cowboy Caviar does have a certain ring to it!
The Mountain Kitchen says
Dana, I love you! <3
Jenny says
Looks great, Debbie! I used to make a version of this often, and then for some reason haven’t made it in ages. Thank you for the delicious reminder, and also, that dressing looks perfect. I never knew what dressing to use with it, so now I can try your recipe! 🙂
The Mountain Kitchen says
Thanks, Jenny! The original recipe for this dressing was almost too salty. I usually don’t follow recipes when it comes to the amounts of salt and always suggest seasoning to taste. It’s perfect otherwise! I hope you enjoy it. Have a good week!
Ronit says
You got me at “grilled corn” then with this lovely combination of vegetables and beans. Looks so very tasty! 🙂
The Mountain Kitchen says
Ronit, this was delicious! Hope you will give it a go!
NancyC says
This salad looks so good–I love all the ingredients in it!
The Mountain Kitchen says
Thank you, Nancy. It was delicious!
Antonia says
Such a fresh and delicious salad!
The Mountain Kitchen says
Thanks, Antonia it was pretty tasty!
Dana Jones says
Absolutely delicious. I had to roast frozen corn in a skillet so I can’t wait to try the fresh corn grilled. Prep time went over 30 minutes but worth every single second. One of those dishes you know you’ll never stop making.
The Mountain Kitchen says
So glad you liked this recipe, Dana. Yes, the prep time is a bit much but so worth it!!