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Crispy Grilled Corn and Black Bean Salad

Crispy Grilled Corn and Black Bean Salad - featured image
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A quick, healthy, and flavorful side dish featuring dry-charred corn kernels, black beans, and a zesty lime-cumin dressing. This stovetop method creates a smoky, crispy texture without needing a grill.

Ingredients

Scale
  • 2–3 cups fresh or frozen corn kernels
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 cup cotija cheese, crumbled
  • Salt and black pepper to taste

Instructions

  1. Rinse the black beans in a colander under cold water and drain well. If using fresh corn, cut kernels off the cob; if using frozen, measure out 2-3 cups. Chop the red bell pepper, red onion, jalapeño, and cilantro.
  2. Heat a large skillet over medium-high heat without oil. Add corn kernels in a single layer and let sit undisturbed for 2-3 minutes until charred and crispy. Stir and repeat until tender and charred in spots. Remove corn from pan and set aside.
  3. Add 1 tablespoon olive oil to the same skillet and reduce heat to medium. Sauté the red bell pepper and red onion for 3 minutes until slightly softened. Add the jalapeño in the last minute.
  4. In a small bowl, whisk together the remaining olive oil, lime juice, cumin, smoked paprika, salt, and black pepper to create the dressing.
  5. In a large mixing bowl, combine the charred corn, sautéed peppers, black beans, and cilantro. Pour the dressing over the top and toss gently to coat evenly.
  6. Taste and adjust seasoning if needed. Just before serving, sprinkle the crumbled cotija cheese over the salad and toss one last time. Serve at room temperature.

Notes

For the best texture, do not add oil to the pan when charring the corn; this allows it to crisp up rather than steam. Soaking the red onion in cold water for 10 minutes before chopping reduces its sharp bite. This salad tastes even better the next day as flavors meld. It can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Keywords: corn salad, black bean salad, stovetop grilled corn, healthy side dish, vegetarian recipe, summer salad, gluten-free side

Find it online: https://zestynora.com/crispy-grilled-corn-and-black-bean-salad-5-step-healthy-side/