This grilled corn salad is a perfect side dish for summer barbecues or picnics. It is a refreshing and flavorful combination of grilled corn, juicy cherry tomatoes, creamy avocado, and tangy lime dressing. The addition of black beans and cilantro adds an extra burst of flavor. This easy-to-make salad is a crowd-pleaser and will surely impress your guests. Enjoy it as a side dish or even as a light meal on its own.
Ingredients
- 4 ears of corn, husked
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 can black beans, drained and rinsed
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Directions
- Preheat grill to medium-high heat.
- Brush the corn with olive oil and season with salt and pepper.
- Place the corn on the grill and cook for about 10 minutes, turning occasionally, until lightly charred.
- Remove the corn from the grill and let it cool slightly. Once cooled, cut the kernels off the cob.
- In a large bowl, combine the grilled corn kernels, cherry tomatoes, avocado, black beans, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Serve the grilled corn salad chilled or at room temperature.
