This recipe is a celebration of seasonal ingredients, combining sweet grilled corn, hearty black beans, and fresh vegetables tossed in a zesty cilantro lime dressing. The grilling process caramelizes the sugars in the corn, enhancing its natural sweetness and adding a smoky flavor that elevates the entire dish.
Ingredients
Scale:
4 ears of fresh corn, husked and cleaned thoroughly
1 can (15 oz) black beans, rinsed and drained
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1 avocado, diced
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
Juice of 2 limes, fresh-squeezed
1 teaspoon cumin, ground
1 teaspoon chili powder
Salt and pepper to taste
Instructions
Preheat your grill to medium-high heat, around 400°F (200°C). Grill the corn for 10-15 minutes, turning occasionally, until tender and slightly charred. Remove from the grill and let it cool.
Chop the red bell pepper, cherry tomatoes, red onion, and avocado into uniform pieces. Place in a large mixing bowl along with the rinsed black beans and chopped cilantro.
Once the corn is cool, cut the kernels off the cob and add them to the mixing bowl.
In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper until well combined.
Pour the dressing over the salad ingredients and gently toss together.
Let the salad sit in the refrigerator for 15-30 minutes before serving to allow the flavors to meld.
