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Best Grilled Corn & Black Bean Labor Day Salad

grilled corn and black bean salad - featured image
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A smoky, tangy, and hearty salad featuring charred corn, black beans, and a bright lime dressing. Perfect for Labor Day cookouts and summer gatherings, this crowd-pleaser comes together in under 30 minutes and tastes even better after resting.

Ingredients

Scale
  • 4 ears fresh corn on the cob
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 large red bell pepper, diced small (about ¼-inch pieces)
  • ½ medium red onion, finely diced
  • ½ cup packed fresh cilantro, chopped (stems included)
  • 1 small jalapeño, seeded and minced
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 1 teaspoon honey or agave
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste (about ½ tsp fine sea salt and ¼ tsp black pepper)
  • ½ cup crumbled feta cheese (optional)
  • 1 large avocado, diced (optional)

Instructions

  1. Preheat your grill to medium-high heat (400°F to 450°F). Husk the corn and remove all silk. Pat dry.
  2. Brush each ear of corn with about 1 teaspoon of olive oil and season lightly with salt. Place corn directly on grill grates and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until deeply charred on all sides.
  3. While corn grills, make the dressing: In a small bowl or mason jar, combine 3 tablespoons olive oil, 3 tablespoons fresh lime juice, 1 teaspoon honey, ½ teaspoon cumin, ¼ teaspoon smoked paprika, and a pinch of salt and pepper. Whisk or shake until emulsified.
  4. Prep remaining ingredients: Drain and rinse black beans. Dice bell pepper, finely dice red onion, mince jalapeño, chop cilantro. If using feta, crumble it. If adding avocado, wait to cut until just before serving.
  5. Let grilled corn cool for about 5 minutes. Stand each ear on its end in a large bowl and cut kernels off using a sharp knife, working from top to bottom. Rotate ear as you go. You should get about 3 cups of kernels.
  6. Add black beans, bell pepper, red onion, jalapeño, and cilantro to the bowl with corn. Pour dressing over everything and toss gently but thoroughly. Taste and adjust seasoning.
  7. Let salad sit for at least 15 minutes before serving to allow flavors to meld. For best results, make 1 hour ahead and leave at room temperature.
  8. If using avocado and feta, fold them in just before serving. Give one more gentle toss and serve.

Notes

For best results, use fresh corn on the cob and grill it in the husk first, then finish directly on the grates for deep char without drying. Let the salad rest at least 15 minutes before serving. If making ahead, hold avocado and feta until just before serving. Leftovers keep in the refrigerator for up to 3 days.

Nutrition

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

Find it online: https://emmastirs.com/best-grilled-corn-and-black-bean-labor-day-salad/