Grill-Roasted Corn, Black Bean and Avocado Salad with Cilantro Viniagrette
As my husband and I were having breakfast at our favorite local diner, our server said to us earlier this summer in July, “Happy Summer! Aren’t you excited about all of the good eats on the grill now?” Well, yes, when you include Grill-Roasted Corn, Black Bean Avocado Salad Cilantro Viniagrette on the menu of delicious options!
I thought about her statement and the way her words reflect how we simply and traditionally connect food with every holiday and ritual of our lives! And the ‘summer’ holidays being one of our) favorite foodie holidays! What’s not to enjoy in our tummies during summer? Grilled steaks, burgers, hot dogs, fish and/or chicken . . . yummy berry pies . . . ice cold watermelon, popsicles and fresh ice cream . . . and perfect potato and side salads.
Besides our own favorite tried and true recipes, deciding which ‘new’ recipes to try among the thousands shown in summer food magazines, TV food shows, foodie blogs and web-sites can be overwhelming! With fresh corn being harvested now, I felt instantly inspired to prepare Grill-Roasted Corn, Black Bean and Avocado Salad with Cilantro Viniagrette, as a new addition to our summer recipe line-up.
I used a basic grill-roasted corn and black bean salad as the base for the recipe that I developed. Then I added a cilantro and lime-based vinaigrette for that extra smack of flavor!
This is truly a yummy summer salad!
I made two versions of this corn and black bean salad. The first version has no avocados added since my husband doesn’t like avocados and I also added some of my preserved roasted red peppers (frozen from last summer’s garden). The second version does include avocados since I love them so much and Ro-Tel tomatoes with some lime and cilantro thrown in for some added zing!
Both versions are delicious!
just look at that amazing summer vegetable color!
- 6 ears corn (or the number of ears that you prefer)
- a tall pot of salted cold water
- Heat grill to medium.
- Fill large pot with cold water and 1 Tbsp. salt.
- Place ears of corn with husks attached in pot for 10 minutes.
- Remove corn from water and shake off excess.
- Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.
- Remove the husks and eat on the cob or remove the kernels, or remove kernels to add to a salad.
Serve with this tangy recipe for a cilantro vinaigrette to lightly drizzle on the salad. Adjust ingredients as you like.
Many thanks go out to Jessica, of Kitchen Belleicious, who was the inspiration behind this recipe duo!
Grill-Roasted Corn, Black Bean and Avocado Salad with Cilantro Vinaigrette
- 6 ears of grill-roasted corn kernels off the cob
- 1 can of black beans, rinsed and drained
- 1 large tomato, diced, or 2 cups cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 2 avocados, peeled and cut into 1/2" cubes
- 1/2 cup roasted red peppers, drained and chopped (I freeze a batch of these every summer)
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh chives, chopped
- 2 cans Ro-Tel tomatoes with lime and cilantro
- 1/4 cup champagne vinegar
- 3/4 cup extra virgin olive oil
- 1/3 cup fresh cilantro, minced
- 1 Tbsp. freshly squeezed lime juice
- 1 Tbsp. fresh jalapeño pepper, minced
- 2 Tbsp. green onions, minced
- 2 tsp. garlic, minced
- 1/2 tsp. freshly ground sea salt
- 1/2 tsp. freshly cracked black pepper
- 1/4 tsp. ground dried chipotle pepper
- 2 Tbsp. sugar
Prepare Cilantro Viniagrette
- Combine all ingredients.
For the Salad
- Combine all ingredients and serve immediately as a salad or with tortilla chips for an appetizer.
- This gets better after it sets for a few hours if you have the time.
- Refrigerate for 2 hours.
Need some more delicious and super easy, peasy summer-fresh, ‘can’t-get-enough’ appetizers to enjoy?
Here are some super winner appetizers, guaranteed to DISAPPEAR in seconds!
and I just love to share my award-winning Guacamole with you! Here it is to add to any fun food get-together!
Can’t Get Enough of Roz’s GUACAMOLE!
If you can, please let me know if you try any of my recipes, including those that I’ve shared here with you today. I’d love to know in your comment, what you think and I’d be happy to publish your comment at the bottom of my blog for all to read!
I love beans, especially on the 4th! Roasted peppers, corn, and beans who would love that combo right. I’m with you on the version too, gotta have those avocados!!
Have you noticed the commercial market talking up the avocados…. They got that notion from the food bloggers. HA!
Have a great week my friend.
Oh my gosh KATHY! What a wonderful surprise to read your comment! I think about you often and hope that you’re doing well! I’ll stop by in just a second!
It isn’t a holiday unless we can share good food and fun with family and friends. That’s how memories are made. Sounds like you had a great July 4th.
I agree Val! Sorry I have been so M.I.A. on my blog and in commenting to you . . . my College is going through “re”-accreditation and it has consumed my time . . . sadly. After next Monday, I hope to get back into the swing of cooking and blogging AND visiting my friends again!
That’s a fine looking salad Roz and I know we’d love it – especially Bev. Lately, anytime we cook corn, she wants extra to use in a variety of dishes – even scrambled eggs yesterday.
Gotta love corn . . . in just about any recipe, including Bev’s scrambled eggs! Sounds YUMMY!
Hope you’re having a wonderful autumn season in TN!
Thanks so much! With or without avocados this is a super sweet summer salad!
Val, thanks so much! Hope you’re staying cool in Canada! Miss ya!
Larry, I thought of both of you when preparing this salad. I knew you’d like it too!
roasted red peppers! GENIUS! Cilantro vinaigrette- GENIUS! I am in love with your additions and kinda thinking another batch of this salad is in store for this weekend so i can try them out! So glad you enjoyed the roasted corn in it. I think it truly brings out the most flavor for a simple salad like this! Thanks for the shoutout!
Oh Jessica, you’re welcome! We just loved your salad! I knew it was gonna be great coming from your kitchen!
Wow this looks really tasty!!!! I’m not a big fan of cherry tomatoes so is there anything you’d suggest to substitute them with?
Hi Jessica, go ahead and substitute regular tomatoes and just cut them into little 1/4 ” diced cubes. That will work great! Thanks for your stopping by and for your question!
lovely and healthy side 🙂 hope you had a wonderful 4th of July Rebecca
All I can see is how fresh this looks, I could dive right in! anne
As a nutrition specialist, Rebecca, I truly appreciate your opinion on healthy recipes! Thanks!
We did just that Anne, even my hubbie, who isn’t crazy about salads! You’ll love this one!
Corn salads are some of my favorite dishes of the summer. Both your versions sound amazing!!!
Fine use of summers bounty – both versions look delicious.
Thanks Larry! I love all of these easy, cold, fast-to-put-together summer salads!
This would make the perfect side with those fried green tomato stacks! 🙂
Thank you MJ! I’ll take your advice next spring and summer when green tomatoes are available! What a great idea!
Wow! This salad sounds spectacular, Roz. What a great combination of flavors in the dressing. Don’t you just love how colorful summer salads are? Pinning this one to make soon even if it’s not summer anymore.
Yes, Shari, I adore summer veggie salads! And you are so fortunate to have the year-round wonderful warm AZ weather to enjoy them! Hope you’re doing well sweet friend!
a special salad perfect for summer dinner al fresco !I live cilantro vinaigrette ! Un abbraccio
Grazie mille, Chiara! My young cousins from Modena arrive tomorrow after visiting my sister in Iowa for next week. It is VERY hot here and I hope That I can please my (teen-age) cousins with American food that they said is what they want to experience.
Beans and corn are both my favourite. This is a simple yet delicious summer salad, Roz.
This looks and sounds so delicious! I love this combination of ingredients and flavors.
This looks absolutely delicious! Gonna have to try this soon.
This would be a perfect dish to bring to a summer potluck!
What a wonderful salad to serve this time of year. The colors are so vibrant and with corn in season now, grilling it before adding it to the bowl would bring such a lovely flavor. I ned to make this!
I was inspired to make this from a great cooking friend. I love it, full of fresh summer flavor and you’ll love it, especially if you amp it up with your own additions!