Grilled Corn Black Bean Salad
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Black beans and grilled corn are tossed together in this amazingly simple balsamic dressing with fresh garlic, cilantro and green onions.
Course Appetizers & Snacks
Cuisine American
Keyword black beans, corn, salad, salsa
Prep Time 15 minutes mins
Additional Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Servings 10 servings
Calories 168
Author Laurie McNamara
- 2 ears sweet corn
- 3 green onions sliced
- 1/4 cup fresh cilantro leaves chopped
- 2 cloves garlic minced
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 (15 ounce) cans black beans drained and rinsed
- kosher salt to taste
- freshly ground black pepper
On a outdoor grill or cast iron grill pan, cook the corn until bright yellow and slightly charred. About 8-10 minutes.
Meanwhile add the green onions, cilantro, garlic and vinegar into a medium bowl. Whisk in the olive oil.
Combine the corn, black beans and the vinaigrette, toss together and season with salt and pepper to taste.
Transfer salad to a container with a tight-fitting lid and refrigerate for 1 to 2 hours or overnight.
Serve with tortilla chips or over top grilled chicken or salmon.
Serving: 1g | Calories: 168kcal | Carbohydrates: 22g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 3mg | Potassium: 324mg | Fiber: 8g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg