Charred Corn and Black Bean Salad with Cilantro Lime Vinaigrette
This Charred Corn and Black Bean Salad is a fresh, colorful, and flavor-packed dish that’s perfect as a light lunch, summer side, or healthy meal prep option. With smoky corn, hearty black beans, creamy avocado, and a zesty cilantro lime vinaigrette, every bite is bright, satisfying, and full of texture.It’s quick to make, easy to customize, and works beautifully for barbecues, picnics, or weekday meals. Naturally gluten-free and easily made vegan, this salad is a must-try!
Ingredients
For the Salad:
- 3 ears of fresh corn (or 2 cups frozen corn)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ¼ red onion, finely chopped
- 1 ripe avocado, diced
- ¼ cup chopped fresh cilantro
For the Cilantro Lime Vinaigrette:
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
- 2 tablespoons chopped cilantro
Instructions
- Char the Corn:Grill fresh corn on the cob or sauté frozen corn in a dry pan over high heat until lightly charred. Let cool, then cut kernels off the cob.
- Mix the Salad:In a large bowl, combine black beans, cherry tomatoes, red bell pepper, red onion, diced avocado, and the charred corn. Gently toss to combine.
- Make the Vinaigrette:In a small bowl or jar, whisk together lime juice, olive oil, honey or maple syrup, garlic, salt, pepper, and chopped cilantro.
- Combine and Serve:Pour the vinaigrette over the salad and toss gently to coat. Serve immediately or chill for 15–30 minutes for deeper flavor.