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Perfect Labor Day Grilled Corn and Black Bean Salad

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A smoky, sweet, and tangy salad featuring grilled corn, black beans, and a zesty lime dressing. Perfect for summer cookouts and Labor Day gatherings, this easy side dish comes together in about 25 minutes and tastes even better the next day.

Ingredients

Scale
  • 6 ears fresh corn, husks on
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 large red bell pepper, diced small (about 1 cup)
  • 1/2 medium red onion, diced small (about 1/2 cup)
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Pull back the husks on each ear of corn without removing them completely. Remove the silk strands. Pull the husks back up around the corn and soak the ears in cold water for 15 minutes.
  2. Preheat grill to medium-high heat (about 400°F). Place soaked corn directly on grates. Cover and grill for about 15 minutes, turning every 5 minutes, until husks are charred and corn is tender. Remove and let cool for about 5 minutes.
  3. While corn cools, dice red bell pepper, red onion, and jalapeño (if using) into small, uniform pieces (about 1/4 inch). Add to a large mixing bowl along with drained and rinsed black beans.
  4. Once corn is cool enough to handle, pull off husks and any remaining silk. Stand each ear upright on a cutting board and use a sharp knife to cut kernels off. Scrape the cob to extract the ‘milk.’ Add corn to the bowl.
  5. In a small bowl or jar, combine olive oil, lime juice, cumin, smoked paprika, minced garlic, salt, and pepper. Whisk or shake until well combined. Taste and adjust seasoning.
  6. Pour dressing over corn and bean mixture. Toss gently to coat. Add chopped cilantro and toss once more. Cover and let rest at room temperature for at least 15 minutes.
  7. Just before serving, dice the avocado and gently fold it into the salad. Taste for seasoning and add more salt if needed. Serve at room temperature or slightly chilled.

Notes

For best results, don’t skip soaking the corn—it prevents burning and ensures juicy kernels. Let the salad rest before serving to allow flavors to meld. Add avocado just before serving to prevent browning. If you don’t have a grill, char corn under the broiler or in a cast iron skillet.

Nutrition

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

Find it online: https://sizzlesprout.com/perfect-labor-day-grilled-corn-and-black-bean-salad/