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As the days grow longer and the temperatures rise, there’s nothing quite like a vibrant, nutritious dish to celebrate the essence of summer. Enter the Grilled Corn & Black Bean Fiesta Salad—a delightful medley of flavors and textures that not only tantalizes the taste buds but also provides a healthy dose of essential nutrients. This salad is perfect for summer gatherings, barbecues, or as a refreshing side dish that lightens up any meal. Its colorful presentation and robust flavor profile make it an irresistible addition to any table, appealing to both vegetarians and anyone seeking a wholesome, filling option.

Grilled Corn & Black Bean Salad

Celebrate summer with a Grilled Corn & Black Bean Fiesta Salad that’s perfect for any occasion! This colorful dish combines sweet grilled corn, hearty black beans, and fresh vegetables for a vibrant and nourishing meal. Ideal as a side at barbecues or a main at picnics, its zesty dressing elevates the flavors and textures. Packed with healthy ingredients and easy to prepare, this salad is a delightful addition that everyone will enjoy. Discover the joy of summer dining with this delicious salad!
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Ingredients
  

4 ears of fresh corn, husked

1 can (15 oz) black beans, rinsed and drained

1 red bell pepper, finely diced

1 small red onion, finely chopped

1 jalapeño, seeds removed and diced (optional for heat)

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1/4 cup crumbled feta cheese (optional for creaminess)

Juice of 2 limes

3 tablespoons olive oil

1 teaspoon cumin

Salt and pepper to taste

1 avocado, diced (for topping, optional)

Instructions
 

Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill. Grill for about 10–15 minutes, turning occasionally until charred and tender. Remove from heat and let cool. Once cool, cut the kernels off the cob and set aside.

    Mix Salad Ingredients: In a large mixing bowl, combine the black beans, diced red bell pepper, chopped red onion, diced jalapeño (if using), halved cherry tomatoes, and chopped cilantro.

      Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.

        Combine the Salad: Add the grilled corn kernels to the bowl with the bean and veggie mix. Pour the dressing over the salad and toss gently to combine all ingredients evenly.

          Add Cheese and Avocado: If using, gently fold in the crumbled feta. Top the salad with diced avocado just before serving for a fresh touch.

            Chill & Serve: For best flavor, let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings