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Best Grilled Corn and Black Bean Salad Recipe for Labor Day

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This smoky grilled corn and black bean salad is the perfect end-of-summer dish, featuring charred corn, creamy black beans, and a bright lime-cilantro dressing. It’s quick, easy, and a crowd-pleaser for any cookout.

Ingredients

Scale
  • 5 ears fresh corn on the cob, husks removed
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 large red bell pepper, diced
  • 1 small red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1 cup fresh cilantro, chopped
  • 3 tablespoons fresh lime juice
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and black pepper to taste
  • ½ cup cotija cheese, crumbled (optional)
  • 1 large avocado, diced

Instructions

  1. Preheat your grill to medium-high heat, about 400°F (200°C). Shuck the corn, remove all silk, rinse, and pat dry.
  2. Grill the corn for 12 to 15 minutes, turning every 3 to 4 minutes, until charred. Remove and let cool for 5 minutes.
  3. Cut the kernels off the cob using a sharp knife. Stand each ear upright on a cutting board and slice downward, rotating the cob.
  4. While the corn cools, drain and rinse the black beans. Let them sit in a colander to remove excess moisture.
  5. Dice the red bell pepper, finely dice the red onion, and mince the jalapeño.
  6. Make the dressing: in a small bowl or mason jar, combine ¼ cup olive oil, 3 tablespoons fresh lime juice, 1 tablespoon honey, 1 teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk or shake until emulsified.
  7. In a large bowl, combine the grilled corn kernels, black beans, diced red pepper, red onion, jalapeño, and chopped cilantro. Pour the dressing over and toss gently.
  8. Let the salad rest for at least 15 minutes at room temperature to allow flavors to meld.
  9. Right before serving, gently fold in the diced avocado and crumbled cotija cheese.
  10. Taste and adjust seasoning with additional lime juice or salt if needed.

Notes

For best flavor, let the salad rest for 2-4 hours before serving. Add avocado and cotija just before serving to prevent browning. If making ahead, prepare without avocado and cotija, and refrigerate. The salad can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: grilled corn salad, black bean salad, Labor Day recipe, summer salad, Mexican salad, corn and black bean salad

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