Real Recipes From Real Home Cooks ®

grilled corn & black bean salad

(1 rating)
Recipe by
Sue Adame
McMinnville, OR

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 rating)
yield 8 -10 more or less
prep time 30 Min
cook time 30 Min
method Grill

Ingredients For grilled corn & black bean salad

  • 6
    ears of corn
  • 4 can
    black beans
  • 1 c
    red onion, diced finely
  • 1 lg
    red bell pepper, diced
  • 1/2 c
    cilantro, chopped
  • 1
    jalapenos, diced
  • grape tomatoes- optional
  • 4
    limes, juiced
  • 1/2 c
    olive oil
  • 4 tsp
  • salt and pepper to taste

How To Make grilled corn & black bean salad

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