Go Back
Corn & Black Bean Summer Salad

Grilled Sweet Corn & Black Bean Salad

This grilled sweet corn and black bean salad is the perfect combination of sweetness, spiciness and acidity all in one bite. It's an ideal summer side dish!
Course Appetizer, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 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
  • 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


  • Brush or drizzle the corn cobs with Avocado oil.
  • On medium-high heat, grill the corn for 10 minutes, turning consistently. 
  • Over a cutting board - hold one corn cob vertically - cutting the kernels off. Repeat this process with the remaining corn cobs.
  • To a large bowl, add the corn, black beans, bell pepper, onion and lime juice; stir to combine. 
  • 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. 


*Red onion: I used about 1/3 of a large onion.