Serves 4
45 min
Grilled Black Bean & Corn Salad
Recipe GLPR06af403a68b394
A vibrant, smoky salad featuring grilled corn with a charred exterior, tossed with black beans, crisp radishes, fresh cilantro, and creamy avocado. The whole dish is dressed in a lime-chili vinaigrette made with coconut oil, creating a fresh yet hearty side that works beautifully at any summer table.
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Ingredients
4 ears fresh corn, shucked
3 tablespoons coconut oil, melted
2 tablespoons fresh lime juice
2 teaspoons chili powder
Salt to taste
2 15-ounce cans black beans, rinsed and drained
1 bunch radishes, trimmed and thinly sliced
3 green onions, sliced
Handful fresh cilantro, chopped
2 avocados, thinly sliced
Extra fresh lime juice for serving
Directions
Preheat your grill to medium-high heat.
Place the shucked corn directly on the grill grates. Cook for about 10-12 minutes, turning every 2-3 minutes to achieve even charring on all sides. The kernels should be lightly browned with some black spots.
Transfer the grilled corn to a cutting board and allow to cool until safe to handle, approximately 5-10 minutes.
Using a sharp knife, carefully cut the corn kernels from the cobs, letting them fall into a large mixing bowl.
In the same bowl with the corn, whisk together the melted coconut oil, fresh lime juice, chili powder, and a pinch of salt until well combined.
Add the rinsed black beans, sliced radishes, green onions, and chopped cilantro to the bowl. Toss all ingredients together until evenly coated with the dressing.
Divide the salad among 4 serving plates. Top each portion with sliced avocado and finish with a squeeze of fresh lime juice before serving.
