Description
A simple, vegetarian-friendly side dish featuring charred corn, black beans, and a zesty lime-cumin dressing. This make-ahead salad is perfect for cookouts and improves in flavor after chilling.
Ingredients
Scale
- 4 cups corn kernels (from about 6 ears of fresh grilled corn or 32oz frozen corn)
- 2 cans (15oz each) black beans, drained and rinsed well
- 1 medium red onion, finely diced
- 1 medium jalapeño, seeded and minced
- ½ cup fresh cilantro, chopped
- 2–3 limes, juiced (about 60ml)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1–1½ teaspoons salt, to taste
- Optional: 1 large avocado, diced
- Optional: ½ cup feta or cotija cheese, crumbled
- Optional: 1 cup cherry tomatoes, halved
Instructions
- Prep the corn: If using fresh corn, peel husks and silk. Grill over medium-high heat (400°F/200°C) for 10-12 minutes, turning every 2-3 minutes until charred. Let cool for 5 minutes, then cut kernels off the cob. If using frozen corn, thaw under warm water and drain well.
- Prep the vegetables: While corn cools, dice the red onion. If sensitive to raw onion, soak in ice water for 10 minutes and drain. Mince the jalapeño and chop the cilantro.
- Rinse and drain the beans: Pour canned black beans into a colander and rinse under cold water until bubbles stop. Shake vigorously to remove excess water.
- Make the dressing: In a small bowl, whisk together olive oil, lime juice, lime zest (if using), cumin, garlic powder, and salt until emulsified. Taste and adjust seasoning.
- Toss together: In a large mixing bowl, combine corn, black beans, red onion, jalapeño, and cilantro. Pour dressing over the top and toss gently but thoroughly to coat evenly.
- Chill and serve: Let the salad sit in the fridge for at least 30 minutes to allow flavors to meld. Stir before serving. Add optional avocado or cheese just before serving. Serve cold or at room temperature.
Notes
[‘Rinsing beans until bubbles stop is crucial to prevent a slimy texture.’, ‘The salad tastes better after chilling for 30 minutes to 24 hours.’, ‘Add avocado right before serving to prevent browning.’, ‘Fresh lime juice and zest are preferred over bottled juice for better flavor.’, ‘Do not freeze this salad as the texture of raw vegetables will suffer.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6
- Sodium: 350
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 8
- Protein: 7
Keywords: grilled corn salad, black bean salad, labor day side dish, vegetarian side, summer salad, make ahead salad, mexican inspired salad, healthy side dish