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Flavorful Grilled Corn and Black Bean Salsa Salad

Grilled Corn and Black Bean Salsa Salad - featured image

A vibrant, smoky salad featuring charred corn, black beans, avocado, and feta cheese, dressed with lime and spices. It is a quick, healthy, and gluten-free dish perfect for summer grilling.

Ingredients

Scale
  • 4 large ears fresh corn, husks and silk removed
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 medium red onion, finely diced
  • 1 large bunch fresh cilantro, chopped
  • 12 jalapeño peppers, seeds removed and diced
  • 34 large limes, juiced
  • 2 ripe avocados, cubed
  • 1 cup crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Heat a grill or grill pan to medium-high heat.
  2. Grill the shucked corn ears directly on the grates for 2-3 minutes per side until tender and charred. Remove and let cool for 5 minutes.
  3. Slice the kernels off the cooled corn ears into a large bowl, catching the juices.
  4. Dice the red onion and jalapeños, and chop the cilantro.
  5. Rinse the black beans thoroughly and shake dry to remove excess water.
  6. In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper to make the dressing.
  7. In the large bowl with the corn, combine the beans, red onion, jalapeños, and cilantro. Pour the dressing over and toss gently.
  8. Fold in the cubed avocados and crumbled feta cheese.
  9. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

For best results, ensure beans are rinsed and dried well to prevent diluting the dressing. If using frozen corn, thaw and pat dry completely before grilling. For a milder onion flavor, soak diced onions in cold water for 10 minutes. The salad tastes better after chilling for 30 minutes.

Nutrition

Keywords: grilled corn salad, black bean salsa, summer salad, gluten-free, vegan option, healthy side dish, Mexican salad, charred corn