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As the summer sun blazes and gatherings with family and friends become more frequent, the quest for light yet satisfying dishes intensifies. One standout option that perfectly encapsulates the essence of summer is the Grilled Corn & Black Bean Salad. This vibrant dish, known for its refreshing flavors and colorful presentation, is not only a feast for the eyes but also a healthy choice that fits seamlessly into any meal. Whether you’re hosting a barbecue, attending a potluck, or simply looking for a nutritious addition to your lunch, this salad offers a delightful combination of fresh ingredients and bold textures.

Grilled Corn & Black Bean Salad

Beat the summer heat with this delicious Grilled Corn & Black Bean Salad, perfect for gatherings and healthy meals. Bursting with vibrant flavors and fresh ingredients like charred corn, black beans, and colorful veggies, this dish is as nutritious as it is satisfying. Easy to prepare and versatile, it serves as a hearty side or light main course. Ideal for barbecues or potlucks, this salad brings a refreshing twist to your summer menu!
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Ingredients
  

4 fresh corn ears, husked

1 can (15 oz) black beans, thoroughly rinsed and drained

1 large red bell pepper, diced into small pieces

1 small red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped finely

1 ripe avocado, diced into cubes

Juice of 1 lime

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

Salt and freshly cracked black pepper, to taste

1/4 teaspoon cayenne pepper (optional, for a spicy kick)

Instructions
 

Grill the Corn: Begin by preheating your grill to a medium-high setting. Place the husked corn directly on the grill grates. Grill the corn for approximately 10-12 minutes, turning occasionally, until the kernels develop a nice char and become tender. Once grilled, remove from the grill and allow to cool slightly before slicing the kernels off the cob using a sharp knife.

    Prepare the Salad Base: In a large mixing bowl, combine the rinsed black beans, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, and freshly chopped cilantro. Mix them gently to distribute the flavors evenly.

      Incorporate the Grilled Corn: After the corn has cooled enough to handle, carefully cut the kernels off the cob and add them to the mixing bowl with the other salad ingredients.

        Craft the Dressing: In a small bowl, whisk together the freshly squeezed lime juice, olive oil, ground cumin, salt, black pepper, and cayenne pepper (if desired). Mix until the dressing is well-emulsified.

          Combine Everything: Drizzle the prepared dressing over the salad mixture and gently toss all the ingredients together until they are well-coated in the dressing, ensuring an even distribution of flavors.

            Fold in Avocado: Just before serving, delicately fold in the diced avocado, taking care to avoid mashing it for a pleasing texture.

              Serve and Enjoy: The salad can be served immediately for a fresh crunch, but allowing it to rest for about 15-20 minutes lets the flavors meld beautifully. Serve it either chilled or at room temperature for a refreshing side dish.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6

                  Presentation Tips: To elevate the visual appeal, serve the salad in a large, shallow bowl, and garnish with additional cilantro leaves and a few lime wedges on the side. A sprinkle of feta cheese can also add a contrasting taste. Enjoy!