This simple, fresh Black Bean & Roasted Corn salad adds delicious variety to grilled foods, such as salmon, burgers, chicken or pork. It’s incredibly delicious, easy to make, and travels well.
I love corn season! During the summer we could eat corn on the cob nearly every night!
I never realized that there were so many calories in an ear of corn! Did you know that a large ear of corn, has about 120 calories! Then if you top it with butter and salt! You can really rack up the calories quick, so I love to find ways to enjoy corn where I don’t feel compelled to eat a whole ear.
Our favorite way to cook corn?……GRILLED! You already know about my love affair of grilling. There is something about how it fills the air with the smell of smoke and flavorful char………the essence that embodies Summer! Am I right?
Last year I wrote a post about how to Grill Corn on the Cob -it’s so easy and delicious! You’ll never boil a pot of water for corn again!
So if you are looking for a little bit of a healthier way to eat corn, your going to love this sweet, fresh and juicy roasted corn summer salad that just screams summer!
The ingredients are simple. Tender, smoky grilled corn, juicy grape tomatoes, buttery avocado, seasoned black beans and fresh basil, it’s like summer in a bowl. This Black Bean & Roasted Corn Salad was so delicious and satisfying I ate it for lunch one day and as a side for dinner another day.
It kept perfectly fine in the fridge for 24 hours, I can’t vouch for much past that, because……..well, there wasn’t any left.
It’s a perfect summer dish to eat al fresco and take to a picnic, BBQ or potluck……….or eat it at your desk with the AC blasting like I did! It requires no heat in the kitchen and takes no time at all to whip up!
Feel free to roast/grill your corn a day ahead if you’d like, or it would be a great way to use up left over corn.
One of the wonderful things about this salad recipe is you can easily change it up according to what you like or have on hand. Next time I think I’ll add some cucumber and bell peppers!
This summer salad recipe is super flexible and can be made the way you want with your favorite vegetables. Corn can be grilled ahead of time to make it a breeze to throw together any time.
- 3 ears grilled sweet corn, cut off the cob
- 1 pint grape tomatoes
- 1 avocado sliced
- 1 cup black beans, drained (I prefer BUSH’S® Black Beans )
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- the juice of one lime
- 2 teaspoons olive oil
- 3 ounces blue cheese, crumbled
- 2 tablespoons fresh basil leaves, chopped
- Combine corn, tomatoes, beans and avocado, in a large bowl. Add oil, lime juice, salts and pepper toss until well coated. Top with crumbled blue cheese and basil to serve.
Cover well. Should keep for 2-3 days in the refrigerator.
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Disclaimer: I grew up in a house who used Bush’s Beans, I am now proud to be a brand ambassador for them. All opinions and views are my own.