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Best Easy Grilled Corn Black Bean Salad for Labor Day

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This Perfect Grilled Corn & Black Bean Labor Day Salad features smoky charred corn, creamy black beans, and a bright lime-cumin dressing. It’s a sturdy, crowd-pleasing side that holds up at room temperature and gets even better after a day in the fridge.

Ingredients

Scale
  • 6 ears fresh corn, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced (optional)
  • 1/4 cup extra virgin olive oil
  • Juice of 2 limes (about 3 tablespoons)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced

Instructions

  1. Preheat your grill to medium-high heat, around 400-450°F. While it’s heating, husk the corn and remove all the silk.
  2. Brush the corn with olive oil and season lightly with salt. Place the corn directly on the grill grates.
  3. Grill the corn for 10-12 minutes, turning every 2-3 minutes with tongs, until charred on all sides and tender.
  4. Let the corn cool slightly until safe to handle, about 5 minutes. While it cools, prepare the dressing by whisking together the olive oil, lime juice, cumin, smoked paprika, salt, pepper, and minced garlic in a small bowl or shaking them in a mason jar.
  5. Cut the kernels off the cob. Stand each ear upright on the cutting board and slice downward with a sharp knife, rotating as you go.
  6. Transfer the warm corn kernels to a large mixing bowl. Add the drained and rinsed black beans, diced red bell pepper, finely diced red onion, and minced jalapeño if using. Toss gently to combine.
  7. Pour the dressing over the salad and toss again until everything is evenly coated. Taste and adjust seasoning.
  8. Fold in the chopped cilantro and diced avocado if using. Stir gently. Let the salad sit at room temperature for at least 10 minutes before serving to allow the flavors to meld.

Notes

This salad tastes best when served slightly warm or at room temperature. If making ahead, stop at step 7 and add cilantro and avocado just before serving. The flavors deepen overnight. Double the dressing if making ahead as the corn and beans absorb liquid. For a milder salad, omit the jalapeño. For more heat, leave the seeds in or add a minced serrano pepper.

Nutrition

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

Find it online: https://norasfoods.com/best-easy-grilled-corn-black-bean-salad-for-labor-day/