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.

No additional tips available.

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

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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.

Grilled Corn and Bean Salad

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