Black Bean and Grilled Corn Salad
A fresh and light corn salad, perfect for your next barbecue.
Ingredients
Dressing
- ¼ cup olive oil
- ½ lime
- 1 ½ teaspoon honey
- ½ tsp white sugar
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Salad
- 6 ears corn or ~3 cups of kernels
- 1 can low salt black beans drained and rinsed
- 1 roma tomato seeds removed and diced
- ¼ large or ½ small red onion diced
- 2 tablespoon fresh cilantro or parsley or a mix of the two
Instructions
- Whisk together all dressing ingredients, then set aside.
- Pre-heat your grill to medium.
- Meanwhile, prepare your corn. Peel off the outer 3-4 husk layers from each cob. Carefully peel back the rest of the husk, leaving it attached at the base. Remove corn silks, then fold the husks back over the corn.
- Grill the corn for 15 minutes, rotating it every 5 minutes. The husk will get charred, as will bits of the corn inside. Allow the corn to cool while you cut the remaining salad ingredients.
- Once the corn has cooled, peel off the husks. Then, hold each ear of corn with the flat base down on a plate or cutting board. Use a large knife to cut the kernels from the cob by slicing close to the base of the kernels.
- Mix all salad ingredients together, then add and mix in the dressing, reserving ¼ cup for later.
- Cover the salad, then move to the fridge for at least 1-2 hours or overnight.
- When ready to serve the salad, mix in the reserved dressing and adjust the salt and pepper to taste.
Tried this recipe?Let us know how it was!