Corn Salad Recipe
This easy, no-bake Corn Salad Recipe brings together grilled corn, black beans, and creamy avocado in a zesty lime dressing for a vibrant, healthy summer side dish.
Ingredients
- 4 ears fresh sweet corn, husked (or 3 cups frozen kernels, thawed)
- 1 (15 oz) can black beans, rinsed and drained (Eden Organic or your favorite brand)
- 1 large avocado, diced (choose firm but ripe Haas for creaminess)
- 1 small red bell pepper, finely chopped (for sweetness and crunch)
- ½ cup red onion, minced (soak in cold water for 5 minutes to tame the bite)
- 1/4 cup fresh cilantro, chopped (parsley works too)
- 2 tablespoons extra-virgin olive oil (cold-pressed for best flavor)
- Juice of 2 limes (about 3 Tbsp)—don’t substitute bottled if you can help it
- 1 teaspoon honey or agave (optional, balances lime’s tang)
- ½ teaspoon ground cumin (adds a warm, smoky note)
- Salt and pepper to taste (start with ½ tsp salt)
Instructions
- Preheat a grill or grill pan over medium-high heat. Brush ears lightly with oil and cook 10–12 minutes, turning every 2 minutes until you see charred spots.
- Let the corn cool slightly, then stand each ear up and slice downward with a sharp knife. Transfer kernels to a large mixing bowl.
- Add black beans, diced avocado, red bell pepper, and red onion to the bowl. Gently toss to combine—mashing a few avocado pieces gives creaminess.
- In a small jar or bowl, whisk lime juice, olive oil, honey, cumin, salt, and pepper until emulsified.
- Pour dressing over the salad and toss until everything’s coated. Cover and refrigerate at least 10 minutes (or up to overnight) so flavors marry.
- Before plating, stir in fresh cilantro and give one last taste—sometimes a pinch more salt makes all the difference.
Notes
• I found that lightly charring the corn brings out its natural sugars—don’t skip this step unless you’re in a hurry.
• For extra creaminess, leave a few avocado chunks slightly mashed in the mix.
• If you prefer a milder onion note, soak the minced red onion in ice water for 5 minutes, then drain.
• Taste and adjust salt and lime juice right before serving—you may need a final tweak.
• Using fresh lime juice vs. bottled makes a noticeable difference; it’s worth the extra squeeze.
• For extra creaminess, leave a few avocado chunks slightly mashed in the mix.
• If you prefer a milder onion note, soak the minced red onion in ice water for 5 minutes, then drain.
• Taste and adjust salt and lime juice right before serving—you may need a final tweak.
• Using fresh lime juice vs. bottled makes a noticeable difference; it’s worth the extra squeeze.
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