Mexican Corn and Black Bean Salad
Servings: 8 servings
A simple corn and black bean salad with Mexican-inspired flavours. Fresh, bright, and perfect for any summer table!
Print Recipe
Ingredients
- 8 ears fresh corn, grilled and cut from cob, cooled (or 4 cups frozen corn - see post for details)
- 1 1/2 cups canned black beans, rinsed and drained
- 1 tablespoon cooking oil
- 1 whole lime, juiced
- 1 cup sour cream
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup green onions, thinly sliced (plus more for garnish)
- 2 tablespoons parsley or cilantro, finely chopped (plus more for garnish)
Instructions
- Preheat your grill to medium-low. This heat will prevent the corn from burning.
- Be sure to remove all husks from the corn. Brush the corn with olive oil and sprinkle with salt and pepper.
- Place the corn on the grill and cook for 2-3 before turning. Continue to do this until the corn is cooked and slightly charred in spots.
- Allow the corn to cool completely before cutting the corn from the cob.
- Lastly, add the corn to a large bowl with the remaining ingredients. Toss and refrigerate for one hour.
- Garnish with chopped chives and serve chilled. Enjoy!