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Summer’s Best Grilled Corn & Black Bean Salsa Salad Recipe

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This smoky, sweet, and tangy grilled corn and black bean salsa salad is the ultimate summer side dish. Made with charred corn, creamy black beans, and a zesty lime dressing, it’s perfect for barbecues, potlucks, or a light meal.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium red bell pepper, diced small (about 1 cup)
  • 1/2 medium red onion, finely diced (about 1/2 cup)
  • 1 large jalapeño, grilled and diced (seeds removed for less heat)
  • 1/2 cup fresh cilantro, chopped
  • 1 large avocado, diced
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey (or agave for vegan)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt or kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat grill to medium-high heat (about 400°F / 200°C). Husk the corn and remove all silk. Rinse under cold water.
  2. Place corn directly on grill grates and whole jalapeño alongside. Grill for 10-12 minutes, turning every 2-3 minutes, until kernels are charred in spots and jalapeño skin is blistered and blackened. Corn should be tender when pierced with a knife.
  3. Transfer grilled corn and jalapeño to a cutting board. Let cool for about 5 minutes until cool enough to handle.
  4. Stand each ear of corn upright on the cutting board. Use a sharp knife to cut downward, removing kernels in strips. You should have about 2 1/2 to 3 cups of kernels.
  5. Once jalapeño is cool enough to handle, rub off blackened skin. Cut off stem, slice open, and scrape out seeds. Dice flesh finely.
  6. In a large mixing bowl, combine grilled corn kernels, black beans, diced red bell pepper, diced red onion, diced jalapeño, and chopped cilantro. Toss gently.
  7. In a small bowl or jar, whisk together lime juice, olive oil, honey, cumin, salt, and pepper until emulsified. Taste and adjust salt if needed.
  8. Pour dressing over corn mixture and toss well to coat evenly. Let sit for about 5 minutes to allow flavors to meld.
  9. Just before serving, gently fold in diced avocado. Be careful not to mash it. Taste and adjust seasoning with more salt or lime juice if needed.
  10. Transfer to a serving bowl and garnish with extra cilantro sprigs or a lime wedge. Serve at room temperature or slightly chilled.

Notes

For best flavor, let the salsa sit for 15-20 minutes before serving. Add avocado just before serving to prevent browning. If making ahead, prepare salsa without avocado and refrigerate; add avocado and a squeeze of fresh lime juice before serving. For a milder version, skip the jalapeño or use a poblano pepper. For a fruity twist, add diced mango or peach.

Nutrition

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

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