Grilled Corn & Black Bean salad

Sue Adame


I made this for a BBQ a few weeks ago and let me tell you it was a huge hit. I made it the morning of but when I had some the next day (what little there was) it was even better.
It is a salad but very versatile. Use it to top tacos, make lettuce wraps or just grab some tortilla chips and dig in. ha ha

I adapted this recipe from
Chef Holly Hadsell


★★★★★ 1 vote

8-10 more or less
30 Min
30 Min


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ears of corn
4 can(s)
black beans
1 c
red onion, diced finely
1 large
red bell pepper, diced
1/2 c
cilantro, chopped
jalapenos, diced
grape tomatoes- optional


limes, juiced
1/2 c
olive oil
4 tsp
salt and pepper to taste

How to Make Grilled Corn & Black Bean salad


  • 1Shuck the silk but leave the husk and grill the corn. Remove corn from cob and place in large bowl to cool
  • 2Drain and rinse the black beans. Add the beans to the cooled corn.
  • 3Add the finely diced red onion, diced bell pepper,chopped cilantro and diced jalapeno to the bowl of corn and black beans. Mix.
  • 4In a small bowl whisk the juice of the limes,olive oil, cumin and salt & pepper. Pour over the corn and bean mixture. Mix well.
  • 5If desired garnished with grape tomatoes cut lengthwise. Serve immediately or chill in fridge for several hours.

Printable Recipe Card

About Grilled Corn & Black Bean salad

Main Ingredient: Vegetable
Regional Style: Mexican
Collection: Fresh Finds

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