Easy to make and full of fresh flavours, our Grilled Street Corn and Black Bean Salad is nutrient dense and deliciously filling. Black beans add protein and fibre and it's the perfect make ahead dish to bring to a backyard BBQ with friends or throw it together at dinnertime for an easy weeknight side.
2cups(500 mL) cooked or canned black beans, drained & rinsed (see notes)
½red onion, finely diced
3green onions, green parts only, sliced
1jalapeno pepper, seeds removed & finely chopped
1/4cup(60 mL) cilantro, minced
1/4cup(60 mL) Greek yogurt
1Tbsp(15 mL) mayonnaise
juice & zest of a lime
1tsp(5 mL) garlic powder
1tsp(5 mL) chili powder
1/2tsp(2 mL) smoked paprika
salt & pepper, to taste
1/3cup(75 mL) crumbled cotija or feta cheese (see notes)
Directions
Preheat grill over medium-high heat. Add corn and cook, turning occasionally, until cooked through and charred in places, 8-10 minutes. Remove from heat and set aside until cool enough to handle.
Meanwhile, add beans, red onion, green onion, jalapeno, cilantro, yogurt, mayonnaise, lime juice, lime zest, and spices to a large bowl. Mix well to combine.
When the corn has cooled, use a sharp knife to slice corn off the cob. Add kernels to the bowl, along with cheese, and toss once more to combine the salad. Enjoy!
Notes
A 19 oz (540 mL) can of black beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. To cook up a batch of dry black beans, check out our website for more info!
Cotija cheese is a white, firm, aged Mexican cheese made from cow's milk. It has a mild and tangy flavour and is widely used in many Mexican inspired recipes.
To make this dish on colder days, use canned or frozen corn and char it in a skillet on the stove!
2cups(500 mL) cooked or canned black beans, drained & rinsed (see notes)
½red onion, finely diced
3green onions, green parts only, sliced
1jalapeno pepper, seeds removed & finely chopped
1/4cup(60 mL) cilantro, minced
1/4cup(60 mL) Greek yogurt
1Tbsp(15 mL) mayonnaise
juice & zest of a lime
1tsp(5 mL) garlic powder
1tsp(5 mL) chili powder
1/2tsp(2 mL) smoked paprika
salt & pepper, to taste
1/3cup(75 mL) crumbled cotija or feta cheese (see notes)
1
Preheat grill over medium-high heat. Add corn and cook, turning occasionally, until cooked through and charred in places, 8-10 minutes. Remove from heat and set aside until cool enough to handle.
2
Meanwhile, add beans, red onion, green onion, jalapeno, cilantro, yogurt, mayonnaise, lime juice, lime zest, and spices to a large bowl. Mix well to combine.
3
When the corn has cooled, use a sharp knife to slice corn off the cob. Add kernels to the bowl, along with cheese, and toss once more to combine the salad. Enjoy!
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