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Corn & Black Bean Summer Salad

Grilled-Sweet-Corn & Black Bean Salad

  • Author: Naomi
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 + people 1x


This Grilled-Sweet-Corn & Black Bean Salad is the perfect combination of sweetness, spiciness and acidity all in one bite. It’s an ideal summer side dish!


  • 4 ears Grilled Sweet Corn on the Cob, husked
  • 1 1/2 cans Bush’s Best Black Beans, reduced sodium, washed and drained
  • 1 Red Bell Pepper, chopped
  • Red Onion, to taste (I use about 1/3 of a large onion)
  • 1 1/2 Limes, freshly squeezed juice
  • Cilantro, to taste
  • Freshly Ground Black Pepper, to taste
  • Salt, to taste
  • McCormick Chipotle Chili Pepper Powder, to taste (go easy)
  • Chosen Foods 100% Pure Avocado Oil, for drizzling


  1. Corn: Brush or drizzle the corn cobs with avocado oil. On medium-high heat, grill the corn for 10 minutes, turning consistently.
  2. Remove the corn kernels from the cob: Once the corn has cooled, you’ll need to remove it from the cob. Place a small bowl or cup upside down in a larger bowl. Slightly trim the end of each corn cob so there is a flat surface to work with. Place the flat side of the corn on top of the small bowl. Use a sharp knife to slice down the side of each corn cob.
  3. Put it together: To a large bowl, add the corn, black beans, bell pepper, onion and lime juice; stir to combine. 
  4. Season: Add the black pepper, salt and cilantro to taste – checking the flavors as you go. Lastly, sparingly add the chipotle powder, again testing the flavors as you go.
  • Category: Appetizer, Side Dish
  • Cuisine: American

Keywords: Beans and Legumes, Cilantro, Corn Recipes, Easy Grilling Recipes, Easy Side Dish Recipes, Grilling, Side Dish

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