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Thursday, July 1, 2010

Grilled Corn and Black Bean Salad

This is a recipe from my recipe files that we adore around our house.   I'm not sure where it originally came from.  There are a lot of variations of this recipe floating around these days for similar salads so please feel free to prepare this to suit your tastes.  

This is a salad that is wonderful for summer get-togethers.  It is light and refreshing!  This is a great salad to prepare ahead of time and keep in the fridge for the work week. 

Add some grilled chicken and it makes the perfect lunch or light dinner....or you might prefer to just eat it with tortilla chips as a salsa.  Enjoy it however you like!

If you don't want to grill the corn, you can roast it in the oven, boil it or even cut the raw kernels off and use them.  It's your preference so have fun with it.

Grilled Corn and Black Bean Salad

2 ears Fresh Corn

1 can Black Beans

Chopped Grape Tomatoes

Chopped Purple Onion

Chopped Cilantro

Fresh Lime Juice

1 each Jalapeno, minced

Salt, to taste

Minced Garlic Chives, optional.

Husk and remove silk from corn. Grill until charred and let cool.  After the corn is cool, cut the corn off of cobs into a bowl.

Drain and rinse one can of black beans.  Add to the corn. Add grape tomatoes, chopped onion, chopped cilantro, minced garlic, garlic chives (if using) and minced jalapeno . Add salt and fresh lime juice to taste. Cover and refrigerate before serving.


  1. Looks so good. Well, except for the corn. I don't like corn but I think I would eat it anyway.

  2. You could leave out the corn and make it just a black bean salad! Candace~

  3. now thats a wonderful salad! I love grilled corn...yum

  4. This sounds soooo good! I am definitely trying it this weekend!


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