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Best Grilled Corn and Black Bean Salad for Labor Day

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A smoky, sweet, and tangy salad featuring grilled corn and black beans with a creamy Greek yogurt dressing. Perfect for end-of-summer gatherings, this dish is quick, easy, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 6 ears of fresh corn, husks on
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced small
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1 tablespoon honey (or agave for vegan)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/4 cup Greek yogurt

Instructions

  1. Preheat your grill to medium-high heat (about 400°F / 200°C). While it heats, soak the corn in cold water for 10 minutes — this prevents the husks from burning too quickly.
  2. Grill the corn with husks on for 15-20 minutes, turning every 5 minutes. You’ll know it’s done when the husks are charred in spots and the kernels are tender when pierced. Let it cool for 5 minutes.
  3. Shuck the corn carefully (use a towel if needed) and cut the kernels off the cob. Aim for about 3 cups of kernels.
  4. While the corn cools, combine the black beans, diced red bell pepper, red onion, jalapeño, and cilantro in a large bowl. Toss gently to mix.
  5. Make the dressing: In a small bowl or jar, whisk together the olive oil, lime juice, honey, cumin, smoked paprika, salt, pepper, and Greek yogurt. Taste and adjust.
  6. Add the grilled corn to the bowl with the bean mixture. Pour the dressing over everything and toss gently until well coated.
  7. Fold in the diced avocado gently. Taste again and add more salt or lime if needed. Let the salad sit for 10 minutes at room temperature.
  8. Serve at room temperature or chilled. Garnish with extra cilantro and a lime wedge if desired.

Notes

Soak corn in water for 10 minutes before grilling to prevent husks from burning. Let corn cool before cutting to avoid slippery kernels. Rinse black beans well to remove metallic taste. Toast cumin in a dry pan for deeper flavor. Add avocado just before serving to prevent browning. Let salad rest for 30 minutes in the fridge for best flavor (add avocado after resting).

Nutrition

Keywords: grilled corn salad, black bean salad, Labor Day recipe, summer salad, vegetarian, gluten-free

Find it online: https://avabowls.com/best-grilled-corn-and-black-bean-salad-for-labor-day/