A vibrant salad that captures the essence of summer with sweet and smoky grilled corn, hearty black beans, and a zesty cilantro lime dressing.
Ingredients
Scale:
4 ears of fresh corn, husked
1 can (15 oz) black beans, rinsed and drained
1 red bell pepper, diced
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup cilantro, chopped
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon honey or agave syrup
1/2 teaspoon cumin
Salt and pepper to taste
Instructions
Preheat your grill to medium-high heat. Grill the husked corn, turning occasionally, until tender and slightly charred, about 10-15 minutes. Remove from grill and let cool before cutting the kernels off the cob.
In a large bowl, combine the grilled corn kernels, black beans, diced red bell pepper, chopped red onion, halved cherry tomatoes, diced avocado, and chopped cilantro. Gently fold together.
In a small bowl, whisk together the olive oil, lime juice, lime zest, honey (or agave syrup), cumin, salt, and pepper until well combined.
Pour the dressing over the salad mixture and gently toss until evenly coated. Adjust the seasoning as necessary.
Let the salad chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.
