Looking for a vibrant and refreshing dish that captures the essence of summer? Dive into this Grilled Corn Pepper and Black Bean Salad that’s not just a feast for the eyes but also a burst of flavor in every bite! With its smoky grilled corn, crunchy bell peppers, and hearty black beans, this Mexican-inspired salad is perfect for gatherings, picnics, or a light lunch that will leave your taste buds dancing. Ready to impress your family and friends with a salad that’s as nutritious as it is delicious? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 ears of corn, grilled and kernels removed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can black beans, rinsed and drained
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat, around 400-450°F. Clean and oil the grill grates to prevent sticking.
- Husk the corn ears and brush them lightly with olive oil. Season with a pinch of salt and pepper.
- Grill the corn ears directly on the grates, rotating every 3-4 minutes, until kernels are lightly charred and have golden brown spots, approximately 10-12 minutes total.
- Remove corn from grill and let cool for 5 minutes. Using a sharp knife, carefully cut kernels off the cob into a large mixing bowl.
- Dice the red and green bell peppers into uniform small cubes, about 1/4 inch in size.
- Rinse and drain the black beans thoroughly to remove excess liquid.
- Add diced bell peppers and black beans to the bowl with grilled corn kernels.
- In a separate small bowl, whisk together lime juice, remaining olive oil, chopped cilantro, salt, and pepper to create the dressing.
- Pour the dressing over the corn, pepper, and bean mixture. Gently toss to ensure all ingredients are evenly coated.
- Let the salad sit for 10-15 minutes at room temperature to allow flavors to meld together.
- Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
- Serve chilled or at room temperature as a side dish or light lunch.
Tips
- Grill with Precision: Make sure your grill is preheated to medium-high heat to achieve those perfect charred marks on the corn. Rotate the corn every few minutes for even cooking!
- Fresh Ingredients: Use fresh, in-season corn for the best flavor. If fresh corn isn’t available, frozen corn can be a great alternative—just make sure to thaw and drain it well.
- Customize Your Veggies: Feel free to add other vegetables like diced tomatoes or avocado for extra flavor and texture. You can also swap out the bell peppers for your favorite varieties.
- Let It Rest: Allow the salad to sit for 10-15 minutes after mixing in the dressing. This will help the flavors meld together beautifully.
- Perfect Pairing: This salad pairs wonderfully with grilled meats or can be enjoyed on its own as a satisfying vegetarian dish. Serve it chilled for a refreshing treat!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
