Right now is the brief window of time when we can get fresh local corn, and this Grilled Corn & Black Bean Salad is one of my ways to take advantage of it. Grilling is an easy way to cook corn on the cob. And grilling the corn adds a wonderful smoky flavour to this southwestern inspired salad. Which by the way, just happened on the fly. I was busy doing a photo shoot of another post and realized that I was super hungry, hangry in fact.
I sometimes tend to forget myself when I'm in creative mode and don't realize how much time has gone by until I'm dropping from hunger. Which is ironic, since what I'm doing is all about food.
My eyes landed on that morning's freshly harvested tomatoes and peppers on my kitchen island that I haven't dealt with yet. And I remembered the fresh corn in the fridge. It was for dinner tonight, but plans changed. Now this corn is for lunch. And I knew I needed the protein of the beans. So I turned on the grill, husked a couple of cobs, and made this salad, which turned out to be amazing. And filling. This grilled corn & black bean salad filled me up and made me happy again.
Beans are a super food that I am a huge fan of. I find, though, that over the summer months we don't eat them as much. So using them in a salad is a way to keep beans in our diet. I love the protein boost that they give me. For more ways to enjoy beans, check out Cajun Red Beans & Rice, Tequila Chicken Chili, or Slow Cooker Boston Baked Beans.
Enjoy this simple, filling salad as a main dish for 2, or a side for 4. You can keep leftover grilled corn & black bean salad overnight in the fridge and it will still be good tomorrow.
- 2 ears fresh shucked corn, broken in half (breaking them makes it easier to remove the kernels later)
- 1 tbsp vegetable oil
- 1 15 oz can black beans, rinsed and drained
- 1/2 cup cherry tomatoes, halved, or one medium tomato, chopped
- 1 red bell pepper, chopped
- 2 tbsp diced red onion
- 1 tbsp extra virgin olive oil
- juice of one lime
- 1 tbsp chili powder
- 1 tsp coarse salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh cilantro
- Heat grill to medium high.
- Brush corn halves all over with oil.
- Grill corn, covered, turning occasionally, about 12 minutes. Allow to cool.
- Put beans, tomatoes, pepper and onion in a bowl and combine.
- Make the dressing by whisking together olive oil, lime juice, chili powder, salt, pepper and cilantro.
- Cut corn kernels from cobs by standing , flat side down, on a cutting board, and use a sharp knife to slice downward, removing the kernels.
- Add corn to salad and, toss with the dressing, and serve.