Grilled Corn and Black Bean Salad with Avocado-Lime Dressing
As summer wanes and we prepare for the Labor Day holiday, this vibrant salad offers a final celebration of the season's bounty. Sweet, smoky grilled corn combines with hearty black beans, crisp vegetables, and creamy avocado, all brought together by a zesty lime dressing. It's an ideal dish for a backyard barbecue or a picnic in the park, designed to be served at room temperature, making it wonderfully versatile for end-of-summer gatherings.
Ingredients
- 4 earsCorn on the cob, husks on
- 2 tablespoonsOlive oil, for grilling corn
- ½ teaspoonSalt
- 1 canBlack beans, 15-ounce, rinsed and drained
- 1 mediumRed bell pepper, finely diced
- ½ smallRed onion, finely diced
- 2 mediumAvocado, ripe, diced
- ½ cupFresh cilantro, packed, chopped
- 3 tablespoonsLime juice, freshly squeezed, from 2-3 limes
- 2 tablespoonsOlive oil, for dressing
- 1 teaspoonHoney or maple syrup
- ½ teaspoonGround cumin
- ¼ teaspoonChili powder
- ¼ teaspoonBlack pepper
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Method
- 1
Preheat your grill to medium-high heat. Carefully remove the outer husks from the corn, leaving the innermost layer intact to protect the kernels while grilling. Alternatively, if grilling directly, remove all husks and silks.
- 2
Lightly brush the corn with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt. Place the corn directly on the grill grates. Grill for 12-15 minutes, turning every 3-4 minutes, until the kernels are tender and slightly charred in spots. If husks are on, grill until husks are charred and kernels are tender. Remove from grill and let cool slightly.
- 3
Once cool enough to handle, carefully remove any remaining husks and silks from the corn. Using a sharp knife, stand each ear upright in a large bowl and carefully slice downwards to remove the kernels. Set aside.
- 4
In a small bowl, whisk together the lime juice, 2 tablespoons of olive oil, honey (or maple syrup), ground cumin, chili powder, and 1/4 teaspoon of black pepper until well combined. This is your avocado-lime dressing.
- 5
To the bowl with the corn kernels, add the rinsed and drained black beans, finely diced red bell pepper, finely diced red onion, and chopped fresh cilantro. Gently toss to combine.
- 6
Pour the avocado-lime dressing over the corn and bean mixture. Add the diced avocado and gently fold everything together, being careful not to mash the avocado. Taste and adjust seasoning with additional salt and pepper if needed.
- 7
Serve immediately at room temperature, or chill for at least 30 minutes for flavors to meld. This salad is excellent served slightly cool.
Chef's notes
- Make Ahead: This salad can be prepared up to 4 hours in advance. If making ahead, add the diced avocado just before serving to prevent browning. The flavors actually deepen with a little time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly, but the salad will still taste delicious.
- Substitution: For added protein, consider stirring in some grilled chicken or shrimp. If you don't have fresh corn, you can use 3 cups (about 450g) of frozen corn kernels, thawed and sautéed briefly until lightly browned.
- Plating: Serve this salad as a vibrant side dish, or as a light main course. It also makes an excellent topping for grilled fish or chicken, or as a filling for tacos and burritos.
Personalized nutrition
Add the people at your table. We'll size each person's portion of this dish to their own daily needs — then you can set the recipe to match.