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Best Grilled Corn Black Bean Salad for Labor Day

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This smoky, sweet, and tangy grilled corn and black bean salad is the perfect side dish for Labor Day barbecues. It’s quick, easy, and packed with fresh, vibrant flavors that will make it the star of any potluck.

Ingredients

Scale
  • 4 ears of fresh corn, husks on
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • 1/2 medium red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small garlic clove, minced

Instructions

  1. Preheat your grill to medium-high heat (about 400°F / 200°C). Clean the grates with a wire brush.
  2. Prepare the corn: Pull back the husks without removing them completely. Remove the silk, then pull the husks back up. Soak the ears in cold water for 10 minutes.
  3. Grill the corn: Place the corn on the grill, husks and all. Cover and cook for 15-20 minutes, turning every 5 minutes with tongs.
  4. Char the kernels: When the corn is tender, pull off the husks (careful, they’re hot). Place the bare ears directly on the grill grates for 2-3 minutes per side, until you get nice char marks.
  5. Cool the corn slightly: Transfer the grilled corn to a cutting board and let it rest for 5 minutes.
  6. Cut the kernels off the cob: Stand each ear upright on the cutting board, holding it by the tip. Use a sharp chef’s knife to slice downward, cutting the kernels off in strips. Rotate and repeat until all the kernels are removed.
  7. Make the dressing: While the corn cools, combine the olive oil, lime juice, cumin, smoked paprika, salt, pepper, and minced garlic in a small bowl. Whisk until emulsified.
  8. Combine the salad ingredients: In a large mixing bowl, add the grilled corn kernels, drained black beans, diced red bell pepper, diced red onion, minced jalapeño, and chopped cilantro. Pour the dressing over the top.
  9. Toss gently: Use a spatula or large spoon to fold everything together until well coated.
  10. Add the avocado: Dice the avocado and gently fold it in right before serving.
  11. Taste and adjust: Take a bite. Need more salt? Add a pinch. More lime? Squeeze a little extra.
  12. Serve immediately or chill: This salad is amazing warm, at room temperature, or cold. If serving later, cover and refrigerate for up to 4 hours. Let it sit at room temperature for 15 minutes before serving.

Notes

Soaking the corn with husks on is crucial for perfectly steamed corn with charred bits. For a smoky flavor, use a charcoal grill. If you don’t have a grill, char the corn in a cast-iron skillet over high heat. The salad gets better after 30 minutes in the fridge, but add avocado just before serving to prevent browning.

Nutrition

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

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