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Fresh Grilled Corn & Black Bean Salsa Salad Recipe

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A smoky, fresh, and vibrant salsa salad featuring charred grilled corn, creamy black beans, and a zesty lime-cumin dressing. Perfect for summer gatherings, potlucks, or a quick, healthy weeknight dinner.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and silk removed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 medium red bell pepper, diced small (about 1 cup / 150g)
  • 1/2 medium red onion, finely diced (about 1/2 cup / 80g)
  • 1 small jalapeño, seeded and minced
  • 1/2 cup (about 15g) fresh cilantro, roughly chopped
  • 2 large limes, juiced (about 3 tablespoons / 45ml)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 teaspoon honey or agave nectar (optional)
  • 1 large avocado, diced (optional but highly recommended)

Instructions

  1. Preheat your grill to medium-high heat. If using charcoal, wait until coals are covered with white ash (about 20 minutes). For gas, preheat for 10 minutes with the lid closed.
  2. Prepare the corn: Husk and remove all silk. Run ears under cold water while rubbing off silk strands, then pat dry. Brush each ear lightly with about 1 teaspoon of olive oil total.
  3. Grill the corn: Place corn directly on grill grates. Cook for 10-12 minutes total, turning every 2-3 minutes with tongs, until deep char marks and some blackened spots appear. Kernels should be tender when pierced with a knife.
  4. Let the corn cool: Transfer grilled ears to a cutting board and let sit for about 5 minutes.
  5. Cut kernels off the cob: Stand each ear on its flat base and slice downward with a sharp knife, rotating as you go. Aim for one smooth motion per row. You should get about 2 cups of kernels.
  6. Prepare the dressing: In a small bowl or mason jar, combine lime juice, olive oil, cumin, salt, pepper, and honey (if using). Whisk vigorously or shake until emulsified and slightly thickened. Taste and adjust seasoning.
  7. Combine salsa ingredients: In a large mixing bowl, add grilled corn kernels, drained black beans, diced red bell pepper, red onion, jalapeño, and most of the cilantro (reserve some for garnish). Toss gently.
  8. Add the dressing: Pour dressing over salsa mixture and toss well to coat. Let sit for at least 5 minutes before serving to allow flavors to meld.
  9. Fold in avocado (if using): Just before serving, gently fold in diced avocado, being careful not to mash it.
  10. Garnish and serve: Sprinkle reserved cilantro on top. Give one last gentle stir, taste for seasoning, and add more salt or lime if needed. Serve at room temperature or slightly chilled.

Notes

For best flavor, let the corn get a little charred—those black spots are flavor bombs. If you don’t have a grill, char the corn in a hot cast-iron skillet. Add avocado only to the portion you’re serving immediately to prevent browning. The salsa gets better as it sits; make it up to 24 hours ahead (without avocado) for even more flavor. Double the dressing if you like extra moisture.

Nutrition

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

Find it online: https://bitesienna.com/fresh-grilled-corn-and-black-bean-salsa-salad-recipe/