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Grilled Corn Salad

A colorful grilled corn and bean salad is so easy to make and is a fresh summer side good for any picnic or gathering.

Course Salad, Side Dish
Cuisine American
Keyword colorful vegetable salad, corn and bean salad, grilled corn salad
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 people
Calories 195 kcal

Ingredients

Salad:

  • 3-4 ears of corn husks removed
  • 1 15 oz can of black beans drained and rinsed
  • 1 15 oz can chickpeas drained and rinsed
  • 1 red pepper chopped
  • 1 yellow or orange pepper chopped
  • ½ red onion diced
  • 1 tsp kosher salt
  • Ground black pepper to taste
  • Fresh herbs as desired: basil cilantro, parsley

Dressing:

  • ½ cup fresh squeezed orange juice or lime juice
  • 1 tbsp sugar or sugar substitute
  • 2 tsp kosher salt
  • 1 tsp vinegar – red wine or flavored vinegar of your choice
  • 1 tsp ground cumin
  • 1/8 tsp of smoked chili powder
  • 1 large clove of garlic grated or squeezed
  • ¼ cup olive oil
  • Hot sauce if desired

Instructions

For the salad:

  1. Cook corn on a medium hot grill, turning occasionally for 10-12 minutes, until some kernels develop a nice color (as dark as you wish). Alternatively, cook in water or a pressure cooker and then grill for a few minutes to develop char. Set aside to cool slightly.
  2. Using a sharp nice cut off the kernels onto a cutting board or into a deep bowl (which helps catch the kernels). Add the black beans and chickpeas, peppers, onion, chili peppers, and salt and pepper to taste.

For the dressing:

  1. Whisk together all ingredients and toss with the salad thoroughly to coat all the corn and beans.
  2. Let sit at room temperature for at least 30 minutes, then mix again to serve. Can be made ahead and kept covered & refrigerated overnight. Serve cold or at room temperature.