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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat a grill or grill pan to medium-high heat.
Step 2
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.
Step 3
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.
Step 4
To the bowl with the corn, add the black beans, cherry tomatoes, diced red bell pepper, and diced red onion.
Step 5
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.
Step 6
Pour the vinaigrette over the corn and black bean mixture. Toss gently to ensure all ingredients are coated with the dressing.
Step 7
Taste and adjust seasoning if needed by adding more salt, pepper, or lime juice to preference.
Step 8
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
| Serving size | (1047.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 980.2 |
| Total Fat 47.3g | 0% |
| Saturated Fat 7.3g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1689.5mg | 0% |
| Total Carbohydrate 125.4g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 40.8g | |
| Protein 28.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 217.6mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2290.3mg | 0% |
Source of Calories