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Best Grilled Corn and Black Bean Salad for Labor Day

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This smoky, zesty salad features charred corn, creamy black beans, and a bright lime dressing. It’s the perfect easy, crowd-pleasing side for your Labor Day barbecue.

Ingredients

Scale
  • 6 ears fresh corn, husks removed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 1 medium red bell pepper, diced (about 1 cup)
  • 1 small red onion, finely diced (about 1/2 cup)
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup crumbled cotija cheese (or feta)
  • 1 medium avocado, diced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your grill to medium-high heat (about 400°F). While it heats up, husk the corn and brush each ear lightly with olive oil. Season with a pinch of salt.
  2. Grill the corn for 10-12 minutes, turning every 2-3 minutes with tongs. You want nice char marks on all sides—the kernels should look slightly blistered and smell smoky.
  3. Let the corn cool for 5 minutes, then cut the kernels off the cobs. Stand each ear upright in a large bowl and slice downward with a sharp knife. You should get about 4 cups of kernels from 6 ears.
  4. While the corn cools, make the dressing. In a small bowl or mason jar, whisk together the olive oil, lime juice, lime zest, minced garlic, cumin, smoked paprika, salt, and pepper. Taste it—it should be bright and punchy. Adjust the salt or lime if needed.
  5. Combine the salad ingredients in a large bowl. Add the grilled corn, black beans, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro. Pour the dressing over everything and toss gently to combine.
  6. Let the salad sit for 10-15 minutes at room temperature. This lets the flavors meld together.
  7. Just before serving, fold in the diced avocado and cotija cheese. Stir gently so the avocado stays chunky. Taste and adjust seasoning—sometimes I add another squeeze of lime or a pinch of salt.
  8. Serve at room temperature or chilled. Garnish with extra cilantro and a sprinkle of cotija if desired.

Notes

For best results, do not overcook the corn—medium-high heat is ideal. Let corn cool before cutting to avoid mess. Season in layers: salt corn before grilling, add salt to dressing, and taste before serving. Make dressing first to let flavors infuse. Rinse black beans thoroughly to avoid cloudy dressing. Add avocado just before serving to prevent browning. Salad can be made up to 24 hours in advance (without avocado and cotija).

Nutrition

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

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