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Kid-Friendly Grilled Corn & Black Bean Salad

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A quick and easy grilled corn and black bean salad with smoky char, creamy beans, and a tangy lime dressing. Perfect for busy weeknights, summer cookouts, and picky eaters.

Ingredients

Scale
  • 4 ears fresh corn, husked (or 3 cups frozen corn, thawed and patted dry)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced small (about 1 cup)
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 1 teaspoon honey (or agave for vegan)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your grill to medium-high heat (about 400°F). If using a grill pan, heat it over medium-high for about 5 minutes.
  2. Grill the corn: Place husked corn directly on grill grates. Cook for 10-12 minutes, turning every 2-3 minutes with tongs, until kernels are charred in spots and slightly tender.
  3. Let the corn cool slightly: Transfer grilled corn to a cutting board and let rest for 5 minutes.
  4. Cut the kernels off the cob: Stand each ear upright and slice downward with a sharp knife to remove kernels. You should get about 2 1/2 to 3 cups.
  5. Prepare the dressing: In a small bowl or jar, whisk together olive oil, fresh lime juice, honey, ground cumin, salt, and black pepper. Taste and adjust.
  6. Combine the ingredients: In a large mixing bowl, add grilled corn kernels, rinsed black beans, diced red bell pepper, finely diced red onion, and chopped cilantro. Add jalapeño if using.
  7. Pour the dressing over the salad: Drizzle evenly and gently fold everything together until well combined. Be careful not to mash the black beans.
  8. Taste and adjust: Add more salt or lime juice if needed.
  9. Let it rest: Cover the bowl and let the salad sit at room temperature for 10-15 minutes before serving to allow flavors to meld.
  10. Serve and enjoy: Give it one last stir, transfer to a serving bowl, and enjoy.

Notes

For best flavor, toast the cumin in a dry skillet for 30 seconds before adding to dressing. Let the corn cool before cutting to avoid squishing kernels. This salad gets better after a few hours in the fridge. If using frozen corn, thaw and pat dry completely before grilling. Do not freeze leftovers.

Nutrition

Keywords: grilled corn salad, black bean salad, kid-friendly, summer salad, easy side dish, vegetarian, gluten-free

Find it online: https://twinkletaste.com/kid-friendly-grilled-corn-and-black-bean-salad/