Corn Salad
This vibrant corn salad features grilled corn, black beans, cherry tomatoes, and a zesty lime dressing, making it a refreshing dish perfect for any occasion.
Equipment
- Grill
- Mixing bowl
- Whisk
Ingredients
For the Salad
- 4 ears corn on the cob grilled
- 15 ounce black beans rinsed and drained
- 8 ounces cherry tomatoes halved
- ½ cup red onion chopped
- ½ cup fresh cilantro chopped
- 3 ounces Cotija cheese crumbled
- 1 large avocado chopped
For the Dressing
- 3 tablespoons fresh lime juice about 3 limes
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the grill to medium-high heat. Remove any silks from the corn husks and grill for 10-15 minutes, turning every 2-3 minutes until tender.
- While the corn cools, whisk together all dressing ingredients in a bowl and set aside.
- Once cool, remove husks and slice kernels off the cob into a large bowl.
- Add black beans, tomatoes, red onion, and cilantro to the corn. Drizzle with the dressing and toss gently to mix. Stir in Cotija cheese.
- If serving soon, add the avocado now. Otherwise, wait to add right before serving. Chill for at least 2 hours for best flavor.
Notes
This corn salad is perfect for summer picnics and barbecues. Adjust the dressing to your taste!