By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
478 cal · 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.
Comments
All ingredients are available at standard Charlotte-area stores, with corn and black beans particularly cheap year-round; the real time is closer to 25 minutes since grilling corn and assembling a cold salad require minimal active work despite what the stated 45 minutes suggests. At roughly $2.50 to $3.00 per serving, the cost is solid—black beans and canned corn are staples, though avocado price swings will affect the final tally. This is a light, no-fuss side or lunch that reheats poorly (avocado browns, cilantro wilts), so plan to eat it fresh the same night, but it's a natural fit for a Charlotte summer cookout and works well alongside grilled proteins.
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