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Easy Grilled Corn & Black Bean Salad with Lime Crema

grilled corn and black bean salad - featured image
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A quick and easy grilled corn and black bean salad with a tangy lime crema, perfect for busy weeknights. This recipe features charred corn, black beans, and fresh vegetables tossed in a smoky cumin dressing.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and silks removed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium red bell pepper, diced small (about 1 cup)
  • 1/2 small red onion, finely diced (about 1/4 cup)
  • 1 small jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 large avocado, diced
  • 1/4 cup cotija cheese, crumbled
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon honey
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt, plus more to taste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F). Husk the corn and remove all silks. Pat the ears dry with paper towels, brush with olive oil, and sprinkle with salt.
  2. Grill the corn directly on the grates for 8-10 minutes, turning every 2-3 minutes, until tender and charred in spots. Remove from grill and let cool for 5 minutes.
  3. While the corn grills, make the lime crema: In a small bowl, whisk together Greek yogurt, lime juice, lime zest, honey, garlic powder, and salt. Cover and refrigerate until ready to use.
  4. Prep the vegetables: dice the red bell pepper, finely chop the red onion, mince the jalapeño, and chop the cilantro. Drain and rinse the black beans.
  5. Cut the kernels off the cob: stand each ear upright on a cutting board and slice downward with a sharp knife, cutting about 3/4 of the way down the kernel.
  6. Make the salad dressing: In a large mixing bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper.
  7. Assemble the salad: Add the grilled corn kernels, black beans, diced bell pepper, red onion, jalapeño, and most of the cilantro. Toss gently to combine.
  8. Add the avocado right before serving: dice it and fold in gently. Drizzle the lime crema over the top, then sprinkle with crumbled cotija cheese and reserved cilantro.
  9. Serve immediately or refrigerate for up to 30 minutes. The flavors meld after about 15 minutes of resting.

Notes

For best char marks, ensure the grill is hot and the corn is dry before grilling. Let the salad rest for 15 minutes before serving to allow flavors to meld. Add avocado just before serving to prevent browning.

Nutrition

Keywords: grilled corn salad, black bean salad, lime crema, quick salad, summer salad, vegetarian, gluten-free

Find it online: https://sparklechew.com/easy-grilled-corn-and-black-bean-salad-with-lime-crema/