An EASY corn salad with black beans, zucchini, red onions, cilantro, lime juice, and more!! So much Mexican-inspired FLAVOR in every bite of this family favorite recipe that's sure to be a hit!!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: Mexican
Keyword: corn and bean salad, easy corn and black bean salad, grilled corn salad, healthy black bean and corn salad, Mexican corn and black bean salad
Servings: 8
Calories: 368kcal
Author: Averie Sunshine
Ingredients
6ears fresh sweet cornhusks and silks removed
8tablespoonsolive oildivided
1jumbo or 2 medium/large zucchinicut into chunky bite-sized pieces
1large red onioncut into chunky bite-sized pieces
½cupunsalted butterdiced into medium cubes
one 15-ounce can black beansdrained and rinsed
one 4-ounce can fire-roasted green chilesdo not drain
¼ to ⅓cupfresh lime juiceor to taste
¼ to ⅓cupfresh cilantrofinely minced
1tablespoonkosher saltor to taste (See Notes)
2teaspoonsfreshly ground black pepperor to taste
1 to 3teaspoonsred chile flakesoptional and to taste
Instructions
Preheat grill to medium-high heat. Tip - I recommend keeping the side with the corn slightly cooler than the side with the zucchini and red onion.
Add the corn to a large plate and evenly drizzle the corn with about 4 tablespoons olive oil, and rub it in evenly over the corn.
To a grill basket, add the zucchini, red onions, evenly drizzle with about 4 tablespoons olive oil, and toss with your hands to coat evenly.
Place the corn on the grill on the cooler side and grill for about 7 to 8 minutes, turning the ears every minute or two by one-quarter turn, or as needed so that corn is cooking evenly and isn't burning.
Place the grill basket next to the corn on the warmer side, and toss the zucchini and red onion in the basket every few minutes to ensure even cooking. I find that they will take a few minutes longer to cook than the corn but grills vary widely so cook until all components are done to your liking.
After the corn is cooked, cut the corn off the ears with a sharp knife and place into a large bowl. Tip - If you have rubber kitchen gloves, use them as heat protection for your hands or hold the tip of the corn with a pot holder. You want to start shaving the ears when the corn is still fairly warm so the butter will melt.
Add the butter cubes to the bowl and stir to combine.
Add the zucchini, red onions, black beans, green chiles, lime juice, cilantro, salt, pepper, optional chile flakes, and stir to combine.
Taste and decide what tweaks you need to make, i.e. more salt, pepper, lime juice, cilantro, pinch of cayenne, etc.
Salad can be served warm, at room temp, or chilled from the fridge.
Notes
Salt: I do mean 1 tablespoon and not teaspoon, but add salt slowly, and to taste of course. However, don’t be afraid to add sufficient salt to this salad. I realize that 1 tablespoon sounds like a lot but there are six ears of corn, one jumbo or two medium zucchini, a can of no-salt added black beans, and more! It’s a lot of food to season and it’s really important to add enough salt, and also pepper, to bring this dish to life. If you use black beans with salt (mine were no salt) or salted butter, you won't need to add nearly as much salt.Vegan: To keep this dish vegan, use a vegan buttery spread rather than butter. The dish is naturally gluten-free.Storage: Salad will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting the texture of the zucchini will change upon thawing.Adapted from Grilled Corn and Avocado Salad.