Fresh Roasted Corn And Black Bean Salad (VIDEO)
Easy Roasted Corn And Black Bean Salad – Tender smokey grilled corn, plump juicy tomatoes, creamy avocado, black beans, and tangy blue cheese tossed in a lively lime dressing is a refreshing hit at any meal! It’s incredibly delicious, easy to make, and travels well.
I get so excited when it’s time for roasted corn because it also means grilling out, warmer weather, fresh summer fruits, veggies, and salads! Oh my. I like to call this delightfully easy corn salad recipe “summer in a bowl!”
With grilling season upon us, we love easy side dishes like Creamy Cucumber and Onion Salad, Grilled Corn and Zucchini Salad, and Classic Bean Salad for any hot weather meal.
Be sure to sign up for my email… to get new recipes and ideas in your inbox!
Why You’ll Love This Easy Corn Salad Recipe
- A delicious solution for leftover grilled corn (haha, who am I kidding, there are no leftovers, just grill extra!)
- You’ve got “summer in a bowl” in five minutes and two easy steps!
- It is super easy to change up black bean and roasted corn salad according to what you like or have on hand.
- Corn can be grilled ahead of time to make it a breeze to throw together roasted corn, black bean, and avocado salad.
- Easily convert roasted corn and black bean salad to a bowl for those crazy weekends; just add grilled chicken and some rice for a healthy and nutritious meal!
- This easy corn salad recipe is effortless to double or triple for large gatherings.
Ingredients For Your Roasted Corn Black Bean Avocado Salad
Feel free to roast/grill your corn a day ahead if you’d like, or it is a great way to use up leftover corn.
- Grilled Sweet Corn – cut off the cob; check out my tutorial on How To Grill Corn On The Cob.
- Grape Tomatoes – halve these little gems for the best flavor and texture within the black bean salad.
- Avocado Sliced – this nutrient-dense fruit provides a cool and creamy bite in salads. This powerhouse food is packed with vitamins and minerals and all-important Omega 3 fatty acids.
- Black Beans, Drained – depending on the canning liquid, you may want to give them a quick rinse in a colander to avoid “muddying” this easy corn salad recipe.
- Salt & Pepper, Garlic Salt – seasonings.
- Lime Juice – use the juice from one fresh lime. Roll the lime between your hand and the cutting board to break down the fibers to produce more juice.
- Olive Oil – extra virgin olive oil is from the first pressing with no defects and very low acidity. Highly aromatic and fruity, good quality olive oil will have a complex palate, including a spicey and slightly bitter finish.
- Blue Cheese, Crumbled – creamy, semi-soft is quite “aromatic” with a particularly sharp and salty flavor.
- Fresh Basil Leaves – using fresh herbs is best for this salad.
How To Make Fire Roasted Corn And Black Bean Salad
(full printable recipe at the end of this post)
All you need is a paring knife, cutting board, and a large bowl to throw together this easy corn salad recipe!
Combine roasted corn, halved grape tomatoes, drained black beans, and diced avocado in a large bowl. Add quality olive oil, fresh-squeezed lime juice, salt, garlic salt, and black pepper, and toss until well coated. Top the roasted corn and black bean salad with the blue cheese crumbles and fresh basil.
Cover and put in the fridge to chill and allow the flavors to marry if not served right away.
Fresh Roasted Corn And Black Bean Salad Additions and Suggestions
This roasted corn and black bean salad summer salad recipe is super flexible and can be made the way you want with your favorite vegetables. Here are a few suggestions:
- Sliced Mini Cucumbers
- Mini Sweet Pepper Rings (Red, Yellow, & Orange Medley)
- Red Onion
- Kale Leaves
- Black Beans can be substituted with cannellini beans, garbanzo beans, or any bean you particularly like.
- Blue Cheese- not everyone is a fan of this strong cheese that definitely makes itself known in recipes; shocking, I know! In that case, you can sub in feta, herbed goat cheese, queso fresco, and extra sharp white cheddar, each of which should give you that crumbly and tangy presence in roasted corn and black bean salad.
Make a roasted corn, black bean, and avocado dinner bowl! (Man, that’s a mouth full!) In a bowl, layer the rice, then the roasted corn and black bean salad, and top with a protein like one of the following:
- Grilled Chicken or Fish
- Blackened Salmon
- Hard-Cooked Egg
- Diced Leftover Ham
- Canned Tuna Fish
How To Store Roasted Corn Black Bean Avocado Salad
If well covered, Black Bean Roasted Corn salad should keep for 2-3 days in the refrigerator. If you are making a day ahead, hold off on adding the avocado until you are ready to serve. You can even toss in a little extra lime juice to help keep the avocado from turning.
FAQs About Roasted Corn And Black Bean Salad
This post may contain affiliate links. Please read my disclosure policy here.
Should I oil or butter corn before grilling?
Can I answer a question with a question? Oh, I just did…Well, here’s another. Did you check out my how-to grill corn on the cob link? It’s worth a quick look-see. I’m all about the pre-soaked, partially shucked, silks removed cob slathered in butter, then wrapped back up in the husk.
It’s the best of both worlds; the corn partially steams and can pick up a bit more of the smokey flavor from the grill. The addition of butter helps protect the moisture plus adds wonderful complex flavors when you use seasoned butter like my Chili Lime Buttered Grilled Corn.
What can I use if I don’t have grilled/roasted corn?
If you’ve been a part of my Tidy Mom world, you know I Love Grilling (even to the point of facing down the elements). We aren’t all as committed (or cray), so you can enlist your oven or toaster oven’s broiler to get a different version of a tender, smokey roasted corn.
Render a piece of smokey bacon* then coat fresh off the cob kernels or thoroughly drained canned corn with the bacon drippings. Spread corn kernels on a baking sheet, sprinkle with smoked salt or smokey paprika, and roast under the broiler until the corn is caramelized and charred to your preference.
Roasted corn can be added to the salad when completely cooled. Crumble the crisped bacon and sprinkle over the top.
*If you are watching your cholesterol levels, use a refined Avocado Oil with a 520ºF/271°C smoke point and a neutral flavor.
How do I cut corn off the cob?
You’d be surprised! (I was) at the various tools available to assist in this effort to remove corn kernels from cobs! Some look and are reviewed as quite effective: like a Y-shaped corn ripper, a corn stripper/peeler, or a corn thresher.
If you are a tried and true traditionalist or don’t want or need another kitchen gadget, then select a sharp serrated blade and a good-sized heavy bowl. Place the corn at a 45º angle and slide the knife down the cob. Rotate the cob until all of the kernels are off.
If you have a bundt pan, try this cool hack; balance the corn on the center hole and carefully (watch those fingers) slide the blade down the cob. All the kernels will catch in the fluted bundt area.
Like This Roasted Corn And Black Bean Salad Recipe? Pin It!
Originally posted in July 2013. UPDATED APRIL 2022. We spiffed up this post with more info and better pictures! No changes to the original recipe.
BLACK BEAN & ROASTED CORN SALAD
Easy Roasted Corn And Black Bean Salad - Tender smokey grilled corn, plump juicy tomatoes, creamy avocado, black beans, and tangy blue cheese tossed in a lively lime dressing is a refreshing hit at any meal! It’s incredibly delicious, easy to make, and travels well.
- 3 ears grilled sweet corn cut off the cob
- 1 pint grape tomatoes
- 1 avocado sliced
- 1 cup black beans, drained
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 322mgCarbohydrates: 21gFiber: 6gSugar: 4gProtein: 8g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
My kind of salad. Black beans + corn = some of my favorite foods! YUM!
Looks awesome! It’s perfect for summer entertaining!
Gorgeous summer black bean salad, Cheryl! Love that you grilled the corn, added avos and topped it all off with crumbled blue cheese. Nom! Thanks for sharing! xo
Cheryl, this is right up my alley. I make something similar and the kids love just eating it like a dip. Beautiful!
This looks SO good Cheryl! Yum.
I love corn too! Love the salad!
Love grilled corn! This salad looks delicious!!!
This is perfect for a hot summer night’s supper.
Love the avocado and blue cheese in this, Cheryl! That’s a really different twist on the usual black bean and corn salads.
Roasted corn makes salads so nice in summer! This recipe looks lovely!
Perfect summer salad!
What a fabulous dish! I love grilled corn too! And it looks so yummy with the tomatoes, avocado, and blue cheese. I’d love a bowl of this for lunch!
Mmmm…so many great flavors and pretty colors, all in one bowl!
One of my favorite summer salads!
you & your black bean recipes!!! you know, i try everyone of them. i love black beans. this looks so good!
Yeah, I put corn in almost everything during the summer. This looks amazing!
We finally had our first corn roast just two weeks ago, and I need to make this next. This would be a wonderful addition to fajita night or any night.
I cannot believe that it’s the end of July and i still have not grilled corn. This is making me want it ASAP
This salad looks wonderful! Your photos are always so gorgeous! I am curious… on the last one did you use something to backlight the photo?
I shot this one with the sliding glass door to the right, and a white foam board to the left and behind the dish.
Hope that helps!! Thanks for the wonderful comment!!
Yum, yum, yum, yum, YUM!!! Want.
This sounds so yummy and flavorful!
Black Bean & Roasted Corn Salad looks very delicious and easy to prepare at home. I am loving it and I’ll try it at home. Thanks for sharing this recipe.
This is my favorite recipe for the summer for sure!! I did add fresh mini peppers from the garden and next time will add cucumbers too! It was a fabulous fresh taste of summer!! A keeper. Thanks?