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Perfect Grilled Corn and Black Bean Labor Day Salad: Easy Summer Recipe

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This smoky, tangy salad features grilled corn, black beans, and a bright lime dressing. It’s quick, easy, and perfect for Labor Day gatherings or any summer meal.

Ingredients

Scale
  • 4 ears of fresh corn, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced (about 1 cup)
  • 1/2 cup red onion, finely diced (about half a medium onion)
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped (stems included)
  • 1 avocado, diced
  • 1/4 cup extra virgin olive oil
  • Juice of 2 limes (about 3 tablespoons)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • Optional: 1 tablespoon honey or agave

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F). While it’s heating, husk your corn and remove all the silk.
  2. Grill the corn for 12-15 minutes, turning every 3-4 minutes, until kernels develop charred spots. Let cool for about 5 minutes.
  3. While the corn is grilling, dice the red bell pepper and red onion, mince the jalapeño, and chop the cilantro. Drain and rinse the black beans.
  4. Make the dressing: In a small bowl or mason jar, combine olive oil, lime juice, cumin, smoked paprika, minced garlic, salt, and pepper. Whisk or shake until well combined. Taste and add honey or agave if needed.
  5. Cut the corn off the cob: Stand each ear upright on a cutting board and use a sharp knife to cut downward, removing the kernels in strips. You should get about 2 1/2 to 3 cups of kernels.
  6. Combine everything in a large bowl: Add grilled corn kernels, black beans, diced bell pepper, red onion, jalapeño, and cilantro. Pour dressing over the top and toss gently to combine.
  7. Add the avocado: Dice the avocado and gently fold it into the salad. Adjust seasoning with more salt, pepper, or lime juice as needed.
  8. Let it rest for 5-10 minutes before serving. Serve warm, at room temperature, or cold.

Notes

For best results, use fresh corn from a farmer’s market. If you don’t have a grill, char the corn in a cast-iron skillet over high heat or under the broiler. Add avocado just before serving to prevent browning. The flavors meld and improve after a day in the fridge.

Nutrition

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

Find it online: https://vexifood.com/perfect-grilled-corn-and-black-bean-labor-day-salad-easy-summer-recipe/