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Best Grilled Corn Black Bean Salad for Labor Day

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A smoky, tangy grilled corn and black bean salad with a lime dressing that’s perfect for end-of-summer gatherings. Quick to make and packed with flavor, this crowd-pleaser is ideal for Labor Day cookouts.

Ingredients

Scale
  • 4 ears of fresh corn, husked and silk removed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, finely diced (about 1/2 cup)
  • 1 large avocado, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup extra virgin olive oil
  • Juice of 2 limes (about 3 tablespoons)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced
  • Salt and black pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 1/2 cup crumbled cotija cheese or feta (optional)
  • 1/4 cup toasted pepitas (optional)
  • 1/4 cup chopped green onions (optional)

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). If using charcoal, wait until the coals are covered with white ash. While the grill heats, husk the corn and remove all the silk.
  2. Grill the corn for 10-12 minutes, turning every 2-3 minutes with tongs. You want the kernels to char in spots — some dark brown, even a few black patches.
  3. Let the corn cool for about 5 minutes until it’s safe to handle. Then, stand each ear upright on a cutting board and cut the kernels off with a sharp knife. Slice downward, rotating the ear as you go.
  4. While the corn cools, make the dressing. In a small bowl or mason jar, combine the olive oil, lime juice, smoked paprika, cumin, minced garlic, salt, and pepper. Whisk or shake until emulsified.
  5. In a large bowl, combine the grilled corn kernels, drained and rinsed black beans, halved cherry tomatoes, diced red onion, and minced jalapeño. Toss gently with a spatula to distribute everything evenly.
  6. Pour the dressing over the salad and toss again until everything is well coated. Let it sit for 5 minutes at room temperature.
  7. Right before serving, gently fold in the diced avocado and chopped cilantro. Be careful here — you want the avocado to stay in chunks, not turn into mush.
  8. Taste and adjust seasoning one more time. Sometimes it needs a pinch more salt or an extra squeeze of lime.
  9. Serve immediately or refrigerate for up to 2 hours. This salad actually gets better after about 30 minutes in the fridge.

Notes

Don’t boil the corn — charring is key for smoky flavor. Dry the black beans well after rinsing to prevent a watery dressing. Let the salad rest for 10-15 minutes before serving for best flavor. Grill extra corn for leftovers — it keeps for 3 days in the fridge and is great in quesadillas or tacos.

Nutrition

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

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