Summery Corn Salad3 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“A light and refreshing salad perfect for a warm summer evening. I like to serve this as a side with Mexican meals.” - by GreenGirl24
Original recipe yields 6 servings
- Preheat grill for medium heat and lightly oil the grate.
- Spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil.
- Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. Let corn cool and cut kernels from the cobs.
- Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.
Amount Per Serving (6 total)
- 211 cal
- 11.9 g
- 22.8 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"We loved it! Boiled fresh super sweet corn instead of bbq. Added two cans of beans instead of one. Then added 3 cloves of fresh pressed garlic to the dressing. Also kicked it up a bit with balsalm..." See moreic vingear. Next time I will add avacado, cucumber, zucchini, red bell pepper! The cumin and cilantro make it soooo yummy!"
"My whole family loved this! I made this to go with blue corn chips for a card party. I'm lucky the dish made it there. LOL! The only thing I changed was I used frozen corn instead of corn on the c..." See moreob (out of season) and I baked it in the oven instead of the grill. Thanks for the recipe!"
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