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


  • 6
    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
  • 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.

Printable Recipe Card

About Grilled Corn & Black Bean salad

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

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