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The Best Grilled Corn and Black Bean Salad for Labor Day

Grilled Corn and Black Bean Salad - featured image
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This Grilled Corn and Black Bean Salad features charred corn, creamy black beans, and a tangy lime dressing. It’s a simple, crowd-pleasing side dish perfect for summer cookouts and Labor Day gatherings.

Ingredients

Scale
  • 6 ears fresh corn on the cob
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 medium red bell pepper, diced small
  • ½ medium red onion, diced fine
  • 1 small jalapeño, seeded and minced
  • ½ cup fresh cilantro, chopped (stems and all)
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • ¼ cup cotija cheese or feta, crumbled (optional)

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F). Shuck the corn and remove all silk. Run ears under cold water to remove stubborn silks, then pat dry with paper towels.
  2. Brush the corn with olive oil and season lightly with salt. Place corn directly on the grill grates.
  3. Grill the corn for 10-12 minutes, turning every 2-3 minutes with tongs, until deeply charred on all sides.
  4. While corn grills, drain and rinse black beans. Dice red bell pepper, red onion, and jalapeño. Chop cilantro. Crumble cotija if using.
  5. Let grilled corn cool for 5 minutes. Stand each ear upright on a cutting board and cut kernels off using a sharp chef’s knife, cutting downward and rotating the ear.
  6. Add warm corn kernels to a large mixing bowl. Pour lime juice and olive oil over warm corn, then add cumin and smoked paprika. Toss gently and let sit for 2-3 minutes.
  7. Add black beans, diced bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss gently but thoroughly. Taste and adjust salt and pepper.
  8. If using cotija or feta, sprinkle on top just before serving. Do not stir in too much.
  9. Let the salad rest for at least 10 minutes before serving. Flavors improve if rested for 30 minutes. Serve at room temperature.

Notes

For best flavor, pour dressing over warm corn so it absorbs. Salad can be made up to 24 hours ahead; add cheese and fresh lime just before serving. If no grill, char corn in a cast-iron skillet over high heat.

Nutrition

Keywords: grilled corn salad, black bean salad, Labor Day recipe, summer side dish, vegan option, gluten-free

Find it online: https://spoonmira.com/the-best-grilled-corn-and-black-bean-salad-for-labor-day/