Grilled Street Corn & Black Bean Salad

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.

Course Salad, Side Dish

Key Ingredient Beans

Dietary Need Gluten Free, Vegetarian

Prep Time 10

Cook Time 9

Total Time 19

Servings servings

Calories 258

Ingredients

3 cobs of corn, husks removed
2 cups (500 mL) cooked or canned black beans, drained & rinsed (see notes)
½ red onion, finely diced
3 green onions, green parts only, sliced
1 jalapeno pepper, seeds removed & finely chopped
1/4 cup (60 mL) cilantro, minced
1/4 cup (60 mL) Greek yogurt
1 Tbsp (15 mL) mayonnaise
juice & zest of a lime
1 tsp (5 mL) garlic powder
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) smoked paprika
salt & pepper, to taste
1/3 cup (75 mL) crumbled cotija or feta cheese (see notes)

Instructions

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!

Nutrition