Grilled Corn and Bean Salad Recipe

Name: Grilled Corn and Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola oil, divided; 2 teaspoons ground cumin; 1 tablespoon chili powder, divided; Salt and freshly cracked black pepper; 6 ears corn, shucked; 1 lime, juiced; 2 cloves garlic, chopped; 1 yellow bell pepper, cored and diced; 1 medium red onion, diced; 1 (15-ounce) can black beans, rinsed and drained; 1/4 cup chopped fresh cilantro leaves

Servings: persons

1/2 cup canola oil, divided
2 teaspoons ground cumin
1 tablespoon chili powder, divided
Salt and freshly cracked black pepper
6 ears corn, shucked
1 lime, juiced
2 cloves garlic, chopped
1 yellow bell pepper, cored and diced
1 medium red onion, diced
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves

1
Preheat a grill or a grill pan over medium heat.
2
In a small bowl, add 1/4 cup of the canola oil, the cumin, 2 teaspoons chili powder, and season with salt and black pepper, to taste.
3
Stir to combine.
4
Brush each ear of corn liberally with the seasoned oil.
5
Arrange the corn on the hot grill and cook for about 12 minutes, giving each ear a quarter turn every 3 minutes.
6
Remove from grill and let cool for 5 minutes.
7
When cool enough to handle cut kernels from corn.
8
In a medium serving bowl, whisk together the remaining 1/4 cup of canola oil, 1 teaspoon chili powder, the lime juice, garlic, bell pepper, onions, beans, and cilantro.
9
Adjust the seasonings with salt and black pepper, to taste.
10
Add the corn kernels and stir to combine.
11
Mix the ingredients well and serve with tacos, if desired.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup canola oil, divided, 2 teaspoons ground cumin, 1 tablespoon chili powder, divided, Salt and freshly cracked black pepper, and more.

Yes, Grilled Corn and Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Corn and Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions