Summer Grilled Corn Salad with Black Beans and Tomato Recipe
This salad screams summer and is the perfect accompaniment to a smash burger!
Ingredients
- 3 ears of fresh corn (husked and cleaned)
- 1 cup canned black beans, drained and
- rinsed
- ½ red onion
- 2 green onion
- 1 red pepper
- 12 cherry tomatoes, quartered
- ½ cup cilantro leaves, chopped
- ½ jalapeno pepper, seeded and chopped
- very small
- 4 oz feta, cojita or queso fresco cheese,
- cut in small pieces or crumbled.
- 1 tsp. dried oregano
- ½ tsp. kosher salt
- 3 tbsp freshly squeezed lime juice
- 4 tbsp extra virgin olive oil
Instructions
- 1
Bring a large pot of water to boil, put the corn pieces in it, cover the pot and remove from the heat, let poach for 5 minutes, drain the corn.
- 2
Heat the grill to medium high.
- 3
Cut the red onion in wedges so that some of the core is left intact. This will hold the pieces together while you grill them so they don’t fall apart.
- 4
Grill the onion until soft and grill makes are everywhere, flip several times (about 10 minutes in total).
- 5
Lay 3 pieces of foil (large enough to wrap a piece of corn into) on the work surface. Wash the corn (don’t dry) and lay the corn on the foil (repeat with the other 2 pieces). Drizzle the corn with a little olive oil, wrap in the foil. Lay the wrapped corn on the grill and grill for about 15-20 minutes (turning after a 5 minutes or so). Unwrap and place on the grill to char the corn a little in spots.
- 6
Core the pepper and cut in several pieces, grill on both sides until charred and softened, about 4 minutes a side.
- 7
Let the veggies cool. Stand the corn up on one end and slice the niblets off the cob, place in a large mixing bowl.
- 8
Cut the onions off the core and dice. Cut the peppers into bite size pieces. Add the onions and peppers to the bowl with the corn. Remove ends form the green onions and dice the remainder.
- 9
Add the beans, green onion, tomatoes, cilantro, jalapeno, cheese, oregano and salt to the bowl, mix everything together.
- 10
Drizzle mixture with lime and olive oil, toss to mix.
- 11
Serve right away or let sit for several hours. Serves 6
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
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Frequently Asked Questions
How do I make Summer Grilled Corn Salad with Black Beans and Tomato?
This Summer Grilled Corn Salad with Black Beans and Tomato recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 16 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this summer grilled corn salad with black beans and tomato?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.