Charred Corn and Black Bean Salad

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Charred Corn and Black Bean Salad - It's Not Complicated Recipes #corn #blackbean #salad #avocado #easyrecipes #healthyrecipes

This Charred Corn and Black Bean Salad is a fresh and vibrant side dish. I love to eat colourful food and the colours in this salad are amazing. I believe in the notion that we “eat with our eyes first”, finding that if the food looks good it is much more appetising. However, this is not just a salad which relies on its good looks to get by – it has substance.

It is full of flavour and the variety of colourful ingredients provides a range of valuable nutrients.

This salad is definitely not boring and bland. It is bursting with the slightly smoky flavour of the char-grilled corn, the sweetness of the red capsicum, the earthiness of the black beans and the nutty, creaminess of the avocado. The coriander adds a citrusy note and the lime juice in the dressing brightens all the flavours.

I love to make this Charred Corn and Black Bean Salad when I’m entertaining; its range of colours means that it looks great on the table.

I prepare most of the salad in advance. In fact, the flavours meld together beautifully if they have a little time to stand. I do, however, hold the avocado back so that I can add it at the last minute, thus maintaining its fresh appearance.

It’s a very easily prepared and tasty salad.

I especially love the flavour of the lightly charred corn. I generally prefer to char the corn on the barbecue. However, today I have charred the corn indoors. It is 40C/104F in Adelaide today and the notion of standing over a hot barbecue just doesn’t appeal! But, if you have a barbecue, and the weather is kind where you are, it would be lovely cooked on the grill.

After char-grilling the corn, I remove the kernels and add them to a bowl.

I then add black beans, cubed avocado, diced onion and red capsicum. I toss the ingredients with chopped coriander and a bright, zingy dressing made from olive oil, lime juice and a touch of maple syrup. Salt and pepper help to bring out the full flavours.

My Charred Corn and Black Bean Salad is a very healthy dish which contains a myriad of valuable, health-benefiting nutrients.

Black beans, which are legumes, are like other members of their family in that they are a valuable source of low-fat protein and dietary fibre. They are nutrient dense, containing several key vitamins and minerals that are known to be beneficial to health. There seems to be an ever-growing list of health benefits attributed to black beans so I like to always have some on hand. Additionally, they are a cheaper form of protein than poultry, fish and red meats.

Red onions contain Vitamin C, dietary fibre, health benefitting sulphuric compounds and generous quantities of antioxidants.

Sweetcorn is an excellent source of dietary fibre, has a generous amount of folic acid, contains Vitamin C and other nutrients. A tip to remember when buying corn is that it starts to convert its sugars to starches immediately after harvesting. Therefore, ideally, you want to buy it and eat it as fresh as possible.

Red capscium contains Vitamins A, C, E, B6, folate and dietary fibre.

Avocado is rich in healthy fats, dietary fibre, B Vitamins, a range of minerals, antioxidants along with Vitamins C, E and K. They are truly a nutrient powerhouse.

Coriander, also known as cilantro, is a good source of dietary fibre, Vitamins A, C, E and K, a number of minerals and contains strong antioxidant properties.

Extra Virgin Olive Oil is a very healthy fat. It has generous quantities of fatty acids and antioxidants which have some powerful health benefits, such as a reduced risk of heart disease.

The nutritional benefits of my Charred Corn and Black Bean Salad make it a dish which I like to make regularly.

It is a vibrant and fresh side dish which pairs well with many main courses. It is, however, sufficiently substantial to enjoy as a meat-free meal.

I’m grateful today that I have some leftovers.

Tomorrow I’m going to sandwich some of the salad with freshly grated mozzarella cheese in between two corn tortillas. I’ll put them in my sandwich press to make a delicious quesadilla. Or, if the mood takes me, I’ll put some of the salad in an omelette. Choices, choices!

How I love to have leftovers.

Please let me know in the comments below if you try my Charred Corn and Black Bean Salad. It is delicious served with my Tuna Patties!

Alex xx

P.S. For more great salad ideas, I recommend you check out the following recipes:

Charred Corn and Black Bean Salad
5 from 52 votes
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Charred Corn and Black Bean Salad

This simple, fresh-tasting salad is a great side dish to a variety of foods. However, it is also great as a stand-alone meal being suitable for vegans and those with gluten intolerance. With the variety of colours contained in the salad, you are assured of receiving a myriad of health-benefiting nutrients. It looks great and tastes even better. Do try it.

Course Appetiser, Salad, Side Dish, Starter
Cuisine North American
Keyword appetiser, black bean, corn salad, delicious, easy, salad, side dish, simple, starter
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 people
Calories 305 kcal
Author Alexandra

Ingredients

  • 2 large cobs of corn
  • 1 tbsp olive oil
  • 420 g black beans I used a can – rinse and drain beans
  • 1 large avocado peeled, stone removed and cubed
  • 1 medium red onion peeled and diced
  • 1 red capsicum/bell pepper core removed and diced
  • 1/2 cup fresh coriander/cilantro chopped, stems included – set aside a few leaves for garnish

Dressing:

  • 1/4 cup olive oil extra virgin
  • 2 tbsp freshly squeezed lime juice *
  • 1 tsp maple syrup *
  • sea salt and freshly ground black pepper

Instructions

  1. Remove and discard the husk from each corn cob. Thoroughly remove the silk. Brush or spray the cobs with olive oil.

  2. Grill the cobs of corn, either on a char-grill pan, under a broiler or on a barbecue until the edges of the kernels are slightly charred, about 10-15 minutes.

    Remove the corn from the grill and set aside until cool.

  3. Remove the kernels from the cobs. I find the easiest way is to place a small bowl upside down inside a large bowl. Stand the cob on its flat end on the small bowl and, using a sharp knife, slice down the cob.

  4. The kernels will fall into the large bowl. Remove the small bowl.

  5. Add the black beans, cubed avocado, diced onion and capsicum along with the chopped coriander to the corn. Remember to reserve a few coriander leaves for garnish.

  6. To make the dressing:

    In a small bowl combine the extra virgin olive oil, freshly squeezed lime juice, maple syrup, sea salt and freshly ground black pepper.

    Check that the dressing is to your taste. It should be bright with the zing of lime, but not so sharp as to be unpleasant. Add a dash more maple syrup if necessary.

  7. Add the dressing to the corn mixture, toss gently to combine the ingredients and turn into a serving bowl. Add the reserved coriander leaves to garnish.

Recipe Notes

*The Australian tablespoon is 20ml or 4 teaspoons. In many other countries, the tablespoon is 15ml or 3 teaspoons. You may need to adjust your measurements accordingly.
*Prior to cutting the lime, roll it on a hard counter. It will soften the flesh and make it easier to extract the juice.
*When purchasing limes, don’t reject those with a touch of yellow. They are not past their prime. They do, in fact, become yellow as they ripen. I prefer to use them this way; a riper lime is juicier, sweeter and less acidic than an under-ripe one.
*To keep the recipe vegan, I have used maple syrup. You could use honey if you prefer.

Nutrition Facts
Charred Corn and Black Bean Salad
Amount Per Serving
Calories 305 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 12mg1%
Potassium 615mg18%
Carbohydrates 32g11%
Fiber 10g42%
Sugar 5g6%
Protein 8g16%
Vitamin A 850IU17%
Vitamin C 35.1mg43%
Calcium 27mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Charred Corn and Black Bean Salad
Charred Corn and Black Bean Salad - It's Not Complicated Recipes #corn #blackbean #salad #avocado #easyrecipes #healthyrecipes
Charred Corn and Black Bean Salad - It's Not Complicated Recipes #corn #blackbean #salad #avocado #easyrecipes #healthyrecipes

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About the Author

Alexandra

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I'm Alex – a passionate foodie and writer. I love sharing delicious and simple recipes to inspire you in the kitchen. Try a recipe? I'd love to see your creations! #itsnotcomplicatedrecipes

311 Comments on “Charred Corn and Black Bean Salad”

  1. Pingback: Pea and Mint Fritters - It's Not Complicated Recipes

  2. Pingback: Sweet Potato and Quinoa Salad - It's Not Complicated Recipes

  3. Two of my favorites, corn and beans! I loved your detailed instructions along with the photos! I cant wait to try it at home 🙂

  4. 5 stars
    This is my kindof salad Alex! Charring the corn sounds delicious and the combination with black beans and avocado is total yum!! Great work.

  5. This looks absolutely amazing. My family has a big salad once a week for dinner as the main course. We will try this one next!

  6. 5 stars
    I LOVE corn and avocado together. It’s the middle of winter here and I am SO over it. I need to start making some summery foods to trick my mind into thinking it’s warm outside. I’m going to pick up these ingredients today and treat myself to this lovely dish!

  7. I am a huge fan of charred corn! I mean I love corn anyways, but charring it adds so much more flavor. This salad sounds delicious…in fact, I bet it would be good as a taco topping or in dip form with chips. 🙂 It makes me ready for summer!

  8. Oh my gosh, this looks absolutely swoon-worthy! Any bean salad with corn is on my list of side dishes to make. Thank you for sharing your recipe!

  9. yum yum yum. I can’t tell you how much I miss corn. I can’t wait to be in season again. This salad seems to be full of vitamins and flavors. Not to mention what beautiful colors it has.

    1. Thank you so much, Cristina! We have just had Summer here in Australia, but I hope you’ll get to enjoy this when it warms up on your side of the world 🙂

  10. 5 stars
    OMG! That looks so delicious for a salad. To be honest, I am not a fan of salad but this version is an exemption. I love corn and you added black beans which is an added nutrient! I need this recipe <3

  11. Mmmmm I love corn! This recipe sounds delicious! I’d love to give it a whirl sometime, and it seems pretty simple to follow (so even a crap cook like me wouldn’t balls it up LOL) x

  12. I had been noticing your recipes have an attractive presentation and the good amount of calories. This one is again a good combination of healthy ingredients and tasty recipe especially I like charred corn.

  13. Wow! This looks SO GOOD. I’m a vegetarian and this is my idea of a perfect salad. I can’t wait to try it!

  14. Glad to come across this recipe as I love avocado. I have gotten lots of avocados back last weekends and I usually eat them like that or on the toast. I am going to use some to make this as a salad.

    1. I must admit, I do love avocado on toast 🙂
      I hope you will enjoy this salad also – always good to have a bit of variety with our produce 🙂

  15. This is interesting! I usually just use corn off the can with our salads and we kind like the taste. I have never tried using fresh corn. This is worth a try. 😀

    1. Hey Sigrid 🙂 Nothing wrong with canned corn at all – charring it certainly does give a delicious and unique flavour 🙂 I hope you’ll give it a try 🙂

  16. 5 stars
    This looks delicious and right up my alley. It is hard to find yummy recipes that are gluten free and not full of fat. Pinned it to try.

  17. Beautiful dish, vibrant colours. The combination of ingredients all look like they would come together well. This would be the perfect bbq side dish. I can see this dish fitting perfectly on a summer table in the backyard surrounded by the family.

  18. 5 stars
    I love black beans and I love corn. This recipe looks so yummy and colorful. I will be trying this recipe real soon!! This recipe will be a great addition for my backyard BBQs. Thank you so much!

  19. I love that two, avocado and corn. And it sounds great to eat them together. That might really taste good.

  20. 5 stars
    Salad looks so colorful. I will definitely going to try this for sure. The recipe looks easy and doable.

  21. 5 stars
    You post all these good stuff! your family members are so lucky to eat all of these delish things you cook!

  22. This looks so delicious. I love that you use avocado in this recipe. Thank you so much for sharing.

  23. Looks so beautiful and very healthy dish. I’ll definitely try this one. Thanks for sharing.

  24. Pingback: Broccoli, Bacon and Cashew Salad - It's Not Complicated Recipes

  25. I am fan of fresh salads and especially during Summer. Easy to prepare them and so yummy! I like corn, I like black beans so I will definitely taste it!

  26. Oh my gosh, this recipe looks so delicious! Perfect to make in large batches for summer get togethers, or in smaller amounts for eating with the family.

  27. 5 stars
    I have salad envy. That is one of the most beautiful salads I’ve ever seen. I have a lot of trouble trying to get the kids to eat a salad, but I can see how using your recipe and turning a plain old salad into a masterpiece, might work well in my favor. And I’d sure enjoy it.

    1. Hi Tara, yes, charring the corn enhances the natural sweetness and adds a little smokiness to the salad. I love the flavours and colours. 🙂

    1. Yes, Lyndsey, the eyes are always drawn to colours; they immediately make the food appealing. And with the varied colours comes a range of nutrients; it is a lovely salad. 🙂

  28. 5 stars
    This corn and black bean salad looks so good! I love corn and black beans, and I make something similar but I will be trying it this way next time I made it for sure.

  29. 5 stars
    I love char-grilled corn and this recipe is something that I really need to try making soon. Avocados are a close favorite and I like that dressing too!

  30. 5 stars
    Yum I love trying out different types of salad and this sounds like a good one. Has a nice Mexican flair to it that I would absolutely love!

  31. 5 stars
    I love grilled corn and never thought of having it in a salad but this looks yummy and definitely worth a try.

  32. Looks like amazing recipe and healthy too. I would love to try this by my own. Recipe looks easy and doable

  33. I love the taste of charred corn, it really reminds me of good summer eats. Plus, it’s healthy and light too!

  34. It is definitely a tasty and healthy-looking bowl of salad. I haven’t had this kind of salad so this is a must-try for me.

  35. So colorful and the combination of ingredients is amazing…over here, we also have an almost similar dish popularly known as ‘githeri’ although the corn and beans are boiled then stewed. The avocado is added when eating.

  36. 5 stars
    This salads tastes so good..! The ingredients are some of my favorites especially the avocados.. Thanks for sharing.

    1. It is a lovely salad Geraline; I love the vibrant colours and flavours and the fact the salad is full of nutrition. I do hope that you try it. 🙂

  37. This looks absolutely perfect for a hot day like today. I love sweetcorn so I’m going to have a go at making this as it looks amazing x

  38. that looks so festive and yummy! I’ll have to give this recipe a try… I think this is something the whole family will enjoy… thanks!

  39. 5 stars
    Love your recipes! This one’s especially amazing, my kid adores corn and it’s a great way to implement black beans to his diet! AMAZING!

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