Corn Salad
A vibrant and zesty salad bursting with sweet corn, hearty black beans, and crisp veggies, all tossed in a tangy lime-chili dressing. Perfect for picnics, potlucks, or as a fresh side to grilled meats.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Grill the Corn
- b.Preheat your grill to medium-high heat (around 400°F or 200°C).
- c.Brush the corn cobs lightly with a small amount of olive oil.
- d.Place the corn directly on the grill grates. Grill for 8-10 minutes, turning every 2-3 minutes, until the kernels are tender and have a nice char in spots.
- e.Remove the corn from the grill and set aside to cool for about 10 minutes, or until cool enough to handle.
- f.Once cooled, stand each cob on its end on a cutting board and use a sharp knife to carefully slice the kernels off the cob.
- 2
Step 2
- a.Prepare the Salad Base
- b.In a large mixing bowl, combine the grilled corn kernels, rinsed and drained black beans, diced red bell pepper, diced red onion, minced jalapeño, and chopped fresh cilantro.
- 3
Step 3
- a.Whisk the Dressing
- b.In a small bowl or a jar with a lid, combine the 1/4 cup of olive oil, fresh lime juice, ground cumin, chili powder, salt, and black pepper.
- c.Whisk vigorously or shake the jar until the dressing is well emulsified.
- 4
Step 4
- a.Combine and Chill
- b.Pour the prepared dressing over the corn and vegetable mixture in the large bowl.
- c.Toss gently with a large spoon or spatula until all ingredients are evenly coated.
- d.For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- e.Give the salad a final toss before serving. Taste and adjust seasoning if necessary.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smokier flavor, let the corn get nicely charred on the grill.
- 2If you don't have a grill, you can pan-sear the kernels in a hot cast-iron skillet with a little oil until charred.
- 3Let the salad marinate for at least 30 minutes before serving. This allows the vegetables to absorb the dressing, enhancing the flavor.
- 4For a creamier texture, add one diced avocado just before serving to prevent it from browning.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop.
Adapt it for your goals.
Creamy Variation
Add 1/4 cup of crumbled cotija or feta cheese and one diced avocado for a richer, creamier salad.
Spicy KickSpicy Kick
Leave some seeds in the jalapeño or add a pinch of cayenne pepper to the dressing for extra heat.
Protein BoostProtein Boost
Mix in a cup of shredded grilled chicken or cooked shrimp to turn this side dish into a light main course.
Grain AdditionGrain Addition
Add 1 cup of cooked and cooled quinoa for extra texture, fiber, and protein.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of black beans and corn provides a significant amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
Packed with Antioxidants
Vibrant ingredients like red bell pepper, corn, and cilantro are rich in antioxidants like Vitamin C and carotenoids, which help protect your cells from damage.
Supports Heart Health
The dressing uses olive oil, a great source of monounsaturated fats, which are known to support cardiovascular health. The high fiber content also helps manage cholesterol levels.
Frequently asked questions
Each serving of this corn salad contains approximately 315 calories, making it a nutritious and satisfying side dish.