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Fresh Grilled Corn and Black Bean Salad – Easy Labor Day Recipe

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A smoky, tangy, and creamy salad featuring grilled corn, black beans, and avocado, perfect for Labor Day gatherings. It’s quick to make, naturally gluten-free and vegetarian, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 4 ears of fresh corn on the cob, husks on
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 large ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced (about 1 small onion)
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1/4 cup extra virgin olive oil
  • Juice of 2 large limes (about 3 tablespoons)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced

Instructions

  1. Prep the Corn: Pull back the husks of the corn, but don’t remove them completely. Remove the silk, then pull the husks back up around the corn. Place the ears in a large bowl of cold water and let them soak for 10-15 minutes.
  2. Grill the Corn: Preheat your grill to medium-high heat (about 400°F). Place the soaked corn directly on the grill grates. Cover and cook for 15-20 minutes, turning every 5 minutes, until the husks are charred and the corn is tender.
  3. Cool and Shuck: Using tongs, remove the corn from the grill and let it rest for 5 minutes. Once cool enough to touch, peel back the husks and remove them completely.
  4. Cut the Kernels: Stand each ear of corn upright on a cutting board. Using a sharp knife, carefully cut the kernels off the cob. You should get about 3 cups of kernels from 4 ears.
  5. Make the Dressing: In a small bowl or mason jar, combine the olive oil, lime juice, cumin, smoked paprika, salt, pepper, and minced garlic. Whisk or shake until well combined.
  6. Assemble the Salad: In a large mixing bowl, combine the grilled corn kernels, black beans, diced avocado, halved cherry tomatoes, red onion, cilantro, and minced jalapeño (if using). Pour the dressing over the top.
  7. Toss and Serve: Gently toss everything together until well coated. Be careful not to mash the avocado. Taste and adjust seasoning. Serve immediately or let it sit at room temperature for 15 minutes to let the flavors meld.

Notes

Grill corn with husks on after soaking to lock in moisture and achieve smoky flavor. For best texture, don’t overcook the corn. Add avocado just before serving to prevent browning. The salad tastes even better after sitting for a day in the fridge.

Nutrition

Keywords: grilled corn salad, black bean salad, Labor Day recipe, summer salad, vegetarian, gluten-free, potluck

Find it online: https://rowanrecipes.com/fresh-grilled-corn-and-black-bean-salad-easy-labor-day-recipe/