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Best Grilled Corn & Black Bean Salsa Salad Recipe

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This smoky, tangy, and crowd-pleasing salad features charred corn, creamy black beans, crunchy bell peppers, and a zesty lime-cumin dressing. It’s a perfect side for summer barbecues or a light, healthy meal on its own.

Ingredients

Scale
  • 4 ears fresh corn, husked (or 3 cups frozen corn, thawed and patted dry)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced small (about 1 cup)
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped (stems included)
  • 1 avocado, diced
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (plus more for the corn)
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced

Instructions

  1. Preheat your grill to medium-high heat (about 400°F to 450°F). While it’s heating, husk the corn and remove all the silk. Brush each ear lightly with olive oil and sprinkle with a pinch of salt.
  2. Grill the corn for 10 to 12 minutes total, turning every 2 to 3 minutes with tongs. You want the kernels to develop dark brown and black spots. The corn is done when the kernels are tender when pierced with a knife and smell sweet and toasty.
  3. Let the corn cool for 5 minutes on a cutting board. While it’s cooling, make the dressing. In a small bowl or mason jar, combine the lime juice, olive oil, cumin, smoked paprika, salt, pepper, and minced garlic. Whisk or shake until emulsified. Taste and adjust salt if needed.
  4. Cut the kernels off the cobs. Stand each ear upright on the cutting board and slice downward with a sharp knife, rotating as you go. Transfer to a large mixing bowl.
  5. Add the remaining salad ingredients to the bowl: drained black beans, diced red bell pepper, red onion, minced jalapeño, and chopped cilantro. Toss gently with your hands or a large spoon.
  6. Pour the dressing over the salad and toss again until everything is evenly coated. If it looks dry, add another squeeze of lime.
  7. Fold in the diced avocado right before serving. Gently this time—you want chunks of avocado, not guacamole. Taste and adjust salt or lime juice one last time.
  8. Let the salad rest for 10 minutes at room temperature before serving. Serve at room temperature or slightly chilled.

Notes

For best results, pat corn dry before grilling to ensure proper charring. Add avocado just before serving to prevent browning. The salad can be made up to 24 hours in advance (without avocado) and flavors will deepen overnight. Not recommended for freezing.

Nutrition

Keywords: grilled corn, black bean salsa, summer salad, vegan, gluten-free, potluck, barbecue side

Find it online: https://dinadishes.com/best-grilled-corn-and-black-bean-salsa-salad-recipe/