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Easy Grilled Corn Black Bean Salad for Labor Day BBQ

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This Easy Grilled Corn and Black Bean Salad is a smoky, bright, and absolutely unforgettable side dish perfect for any BBQ. It’s packed with charred corn, creamy avocado, black beans, and a zesty lime dressing, making it a crowd-pleaser that can sit out for hours.

Ingredients

Scale
  • 4 large ears of corn, husked
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 medium red bell pepper, diced small
  • 1/2 medium red onion, finely diced
  • 1 small jalapeño, seeded and minced
  • 1 large ripe but firm avocado, diced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup cotija cheese, crumbled (optional)
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey or agave nectar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat the grill to medium-high heat (about 400°F / 200°C). Husk the corn and remove all silk. Brush each ear lightly with olive oil and season with a pinch of salt.
  2. Grill the corn for 10-12 minutes, turning every 2-3 minutes with tongs, until kernels are charred and blackened in spots and tender when pierced with a knife.
  3. Cool the corn slightly until cool enough to handle, about 5 minutes. Stand each ear on its end in a large bowl and carefully cut the kernels off the cob using a sharp knife. You should get about 3 cups of kernels.
  4. While the corn is still warm, add the drained and rinsed black beans, diced red bell pepper, red onion, and minced jalapeño to the bowl.
  5. Make the dressing in a small bowl or jar: whisk together the fresh lime juice, olive oil, honey (or agave), cumin, smoked paprika, and a generous pinch of salt and black pepper.
  6. Pour the dressing over the warm corn mixture and toss gently to combine. Let the salad sit for at least 10 minutes at room temperature to allow flavors to meld.
  7. Just before serving, gently fold in the diced avocado and fresh cilantro. If using cotija or feta cheese, sprinkle it on top.
  8. Give it one final taste and adjust the salt, pepper, or lime juice as needed. Serve at room temperature or slightly chilled.

Notes

For best results, don’t boil the corn—grilling concentrates the natural sugars and adds smoky flavor. Pat black beans dry after rinsing to prevent a watery dressing. The salad gets better after resting for 30 minutes; add avocado just before serving to prevent browning. For a vegan version, omit the cotija cheese or use vegan feta.

Nutrition

Keywords: grilled corn salad, black bean salad, Labor Day BBQ, summer salad, vegan option, gluten-free, easy side dish

Find it online: https://platebelle.com/easy-grilled-corn-black-bean-salad-for-labor-day-bbq/