Save Recipe Print
Grilled Corn and Bean Salad
Total:
1 hr
Active:
35 min
Yield:
12 to 14 servings
Level:
Easy
Total:
1 hr
Active:
35 min
Yield:
12 to 14 servings
Level:
Easy

Ingredients

Salad:
Dressing:

Directions

For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.

Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.

For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.

Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Fall Salad

Recipe courtesy of Tyler Florence

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword