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Perfect Grilled Corn and Black Bean Labor Day Salad – Easy

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A bright, bold, and satisfying salad featuring smoky grilled corn, creamy black beans, and a zesty cilantro-lime dressing. Perfect for Labor Day cookouts or any summer gathering, this simple yet impressive dish comes together in under 30 minutes.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husks on
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 medium red bell pepper, diced small
  • 1/2 medium red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 small jalapeño, seeds removed and minced
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 large avocado, diced just before serving
  • 1/4 cup cotija cheese, crumbled (optional)

Instructions

  1. Preheat grill to medium-high heat (about 400°F / 200°C). Soak corn (husks on) in cold water for 10 minutes.
  2. Place corn directly on grill grates. Cover and cook for 15-20 minutes, turning every 5 minutes with tongs, until husks are blackened and kernels are tender. Let cool for 5 minutes.
  3. While corn grills, toast cumin in a small dry skillet over medium heat for 30-45 seconds until fragrant. Immediately transfer to a small bowl.
  4. In the same bowl, whisk together toasted cumin, lime juice, olive oil, salt, and pepper to make the dressing. Set aside.
  5. Once corn is cool enough to handle, peel back husks and remove silk. Stand each ear upright and cut kernels off the cob using a sharp knife. You should have about 3 cups.
  6. In a large mixing bowl, combine grilled corn kernels, black beans, diced red bell pepper, diced red onion, chopped cilantro, and minced jalapeño. Toss gently.
  7. Pour dressing over the salad and toss until evenly coated. Let rest for 5 minutes at room temperature. Taste and adjust salt and pepper as needed.
  8. Just before serving, dice the avocado and gently fold it into the salad. Sprinkle crumbled cotija cheese on top if using.
  9. Serve immediately at room temperature. Garnish with extra cilantro leaves and lime wedges if desired.

Notes

For a milder onion flavor, soak diced red onion in cold water for 10 minutes before adding. Toasting the cumin is essential for maximum flavor. The salad can be made up to 24 hours ahead without avocado and cheese; add those just before serving. If using frozen corn, thaw and pat dry, then grill in a cast-iron skillet over high heat for 5-7 minutes.

Nutrition

Keywords: grilled corn salad, black bean salad, Labor Day recipe, summer salad, easy side dish, vegetarian, gluten-free

Find it online: https://yumbelle.com/perfect-grilled-corn-and-black-bean-labor-day-salad-easy/