Grilled Corn and Black Bean Salad with Basil Lime Vinaigrette
Bursting with vibrant summer flavors, this Grilled Corn and Black Bean Salad with Basil Lime Vinaigrette is a refreshing, nutrient-packed side dish that’s perfect for any occasion. Sweet, smoky grilled corn pairs beautifully with tender black beans, juicy cherry tomatoes, and crisp red bell peppers, all brought together by a zesty homemade basil and lime dressing. The vinaigrette, made with fresh lime juice, fragrant basil, and a hint of honey, delivers a tangy-sweet finish that complements every bite. Ready in just 25 minutes, this colorful salad is both quick to prepare and crowd-pleasing. Serve it alongside your favorite grilled proteins or as a light, standalone dish at backyard barbecues, potlucks, or weeknight dinners. With keywords like "grilled corn salad," "black bean recipes," and "basil lime vinaigrette," this recipe is sure to be a hit for summer feasting!
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Recipe Information
Ingredients
- 3 ears Fresh corn on the cob
- 1 cup Black beans (cooked or canned, rinsed and drained)
- 1 cup Cherry tomatoes (halved)
- 1 medium Red bell pepper (diced)
- 0.5 cup Red onion (finely diced)
- 0.25 cup Fresh basil leaves (chopped)
- 3 tablespoons Lime juice (freshly squeezed)
- 3 tablespoons Olive oil
- 1 teaspoon Honey
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat a grill or grill pan to medium-high heat.
Husk the corn and lightly brush with a bit of olive oil. Place the corn on the grill and cook for 8-10 minutes, turning every 2-3 minutes, until charred and tender.
Remove the grilled corn from the heat and let it cool slightly. Once cool enough to handle, use a sharp knife to slice the kernels off the cob into a large mixing bowl.
To the bowl with the corn, add the black beans, cherry tomatoes, diced red bell pepper, and diced red onion.
Prepare the basil lime vinaigrette: In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, salt, and black pepper until combined. Stir in the chopped basil leaves.
Pour the vinaigrette over the corn and black bean mixture. Toss gently to ensure all ingredients are coated with the dressing.
Taste and adjust seasoning if needed by adding more salt, pepper, or lime juice to preference.
Serve immediately at room temperature or refrigerate for 15-20 minutes to chill before serving. This salad pairs well with grilled protein or as a standalone dish.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 40.8 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2290 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
