This is one of those everything tastes better grilled kind of salads.

I first made this grilled corn and black bean salad during a weekend cookout when I had leftover corn on the cob. One quick toss with black beans, fresh herbs, and a squeeze of lime — and it instantly became a favorite. It’s colorful, zesty, and loaded with plant-based protein and fiber.

Whether you're making it for a backyard BBQ or meal prep for the week, this salad is fresh, simple, and so satisfying.

Ingredients

• 2 ears fresh corn, grilled and kernels removed (or 1 ½ cups frozen corn, thawed and pan-charred)

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

• 1 cup cherry tomatoes, halved

• 1/2 red bell pepper, chopped

• 1/4 cup chopped red onion

• 2 tbsp chopped fresh cilantro

• 1 avocado, diced (optional but recommended)

For the Dressing:

• 2 tbsp olive oil

• 1 tbsp fresh lime juice

• 1/2 tsp cumin

• Salt and pepper, to taste

Instructions

1. Grill the corn: Brush corn with a little oil and grill over medium-high heat for 10–12 minutes, turning occasionally until charred. Let cool, then slice off the kernels.

2. Make the dressing: In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.

3. Assemble the salad: In a large bowl, combine grilled corn, black beans, tomatoes, bell pepper, onion, and cilantro.

4. Add the dressing and toss gently to coat. Fold in avocado just before serving.

5. Serve immediately or chill for later. Great on its own or as a topping for tacos or bowls!

Why I Love This Salad

This salad is bright, bold, and full of texture. It’s a great way to use fresh summer veggies, and it tastes even better the next day. I love keeping a batch in the fridge to scoop onto greens, wrap in a tortilla, or just eat straight from the bowl.

It’s the kind of recipe that makes clean eating feel easy—and actually fun.

Nutrition Information (Per Serving – Makes 3)

• Calories: 320

• Protein: 10g

• Carbohydrates: 28g

• Fiber: 9g

• Fat: 18g