Sunny Corn and Black Bean Salad
Sunny Corn and Black Bean Salad pairs sweet, juicy kernels with hearty black beans for a balanced bite that’s bright and satisfying. A tangy lime and red wine vinegar dressing, warm spices, and fresh cilantro pull everything together, making it a standout side for cookouts, potlucks, or taco nights when you want something crisp and lively on the table.
- Prep15 min
- Cook20 min
- Serves6
- DifficultyEasy
- 1
Preheat an outdoor grill to medium heat and lightly oil the grate.
- 2
Spread 1 teaspoon butter on each ear of corn; sprinkle with garlic powder. Wrap the ears in aluminum foil.
- 3
Cook on the preheated grill until the corn is hot and steaming, about 15 minutes. Unwrap the corn; grill the ears until the kernels are golden, about 5 minutes more, flipping once. Let cool; cut the kernels from the cobs.
- 4
Combine the corn, black beans, and cilantro in a large bowl; set aside.
- 5
Whisk the oil, vinegar, lime juice, fresh garlic, sugar, cumin, chili powder, salt, and black pepper together in a bowl; gently toss into the corn mixture to coat.
- Calories 213.76 kcal Moderate
- Protein 5.67 g Moderate
- Carbs 24.69 g Moderate
- Total Fat 11.33 g Moderate
- Saturated Fat 2.57 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 5.22 mg Low Source
- Sodium 70.26 mg Low Source
- Fiber 4.43 g Moderate
- Sugar 3.58 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 45.22 mg Low Source
- Iron 1.48 mg Low Source
- Potassium 179.29 mg Low Source
- Vitamin A 10.36 mcg_rae Low Source
- Vitamin C 2.65 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Corn 🌽
- Garlic 🧄
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