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Fresh Charred Corn and Black Bean Salad Recipe with Easy Jalapeño Lime Vinaigrette

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A vibrant and smoky salad featuring charred corn, black beans, and a zesty jalapeño lime vinaigrette, perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 4 ears fresh corn, husked (or 3 cups frozen corn, thawed)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced (optional)
  • 1 jalapeño, seeded and chopped (keep seeds for extra heat)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 tablespoon honey or agave syrup
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat grill or grill pan over medium-high heat. Place husked corn directly on grill and cook, turning occasionally, until kernels develop charred blackened spots, about 8-10 minutes. If using frozen corn, toast in a hot skillet until lightly browned, about 5 minutes. Let cool slightly, then cut kernels off the cob.
  2. In a large mixing bowl, combine charred corn kernels, black beans, diced red bell pepper, chopped red onion, cherry tomatoes, and cilantro. Toss gently to mix.
  3. In a blender or food processor, add chopped jalapeño, lime juice, olive oil, honey, minced garlic, and ground cumin. Blend until smooth. Season with salt and black pepper to taste. Add jalapeño seeds or extra slices for more heat if desired.
  4. Pour vinaigrette over salad mixture and toss gently to coat evenly. Fold in diced avocado last if using to avoid mashing.
  5. Let salad sit for at least 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Notes

If you don’t have a grill, roast corn in the oven at 450°F for 15 minutes, turning halfway. For vegan version, substitute honey with agave or maple syrup. Add smoked paprika for a smoky twist. Keep kitchen ventilated when charring corn indoors. Add avocado last to avoid mashing. Salad can be made ahead by keeping vinaigrette and salad separate until serving.

Nutrition

Keywords: charred corn salad, black bean salad, jalapeño lime vinaigrette, summer salad, easy salad recipe, vegan salad, gluten-free salad

Find it online: https://daintydine.com/fresh-charred-corn-and-black-bean-salad-recipe-with-easy-jalape-n-o-lime-vinaigrette/