Charred Corn and Black Bean Salad with Basil-Lime Dressing Recipe

Name: Charred Corn and Black Bean Salad with Basil-Lime Dressing Recipe
Total time: 25 min
Yield: 4 to 6 servings
Ingredients: 4 ears corn, shucked; 1 tbsp. (15 ml) olive oil; 1 can black beans, 15 oz. (425 g), drained and rinsed; 1½ cups (225 g) cherry or grape tomatoes, halved; 1 large cucumber, about 12 oz. (340 g), chopped; 1 yellow or orange bell pepper, about 6 oz. (170 g), chopped; ¼ cup (40 g) thinly sliced red onion; ½ cup (12 g) fresh basil leaves, torn or roughly chopped; 3 tbsp. (45 ml) fresh lime juice; 2 tbsp. (30 ml) extra-virgin olive oil; 1 tsp. maple syrup; ½ tsp. ground cumin; ½ tsp. sea salt; ¼ tsp. black pepper; 1 small garlic clove, finely grated or minced; Extra fresh basil; Lime wedges; Extra black pepper; Extra sliced red onion

Culinary Collaborations
3 days ago
2 min read

Updated: 2 days ago

Charred Corn and Black Bean Salad with Basil-Lime Dressing | Plantsy Vegan Eats

Charred Corn and Black Bean Salad with Basil-Lime Dressing | Plantsy Vegan Recipes

This August corn and black bean salad recipe makes good use of late-summer corn, tomatoes, cucumber, peppers, red onion, black beans, and fresh basil. The corn is lightly charred for extra flavor, then tossed with a simple lime dressing for an easy side dish, picnic salad, or make-ahead lunch.

4 to 6 servings | Time: 25 minutes

Ingredients

For the Salad

4 ears corn, shucked
1 tbsp. (15 ml) olive oil
1 can black beans, 15 oz. (425 g), drained and rinsed
1½ cups (225 g) cherry or grape tomatoes, halved
1 large cucumber, about 12 oz. (340 g), chopped
1 yellow or orange bell pepper, about 6 oz. (170 g), chopped
¼ cup (40 g) thinly sliced red onion
½ cup (12 g) fresh basil leaves, torn or roughly chopped

For the Basil-Lime Dressing

3 tbsp. (45 ml) fresh lime juice
2 tbsp. (30 ml) extra-virgin olive oil
1 tsp. maple syrup
½ tsp. ground cumin
½ tsp. sea salt
¼ tsp. black pepper
1 small garlic clove, finely grated or minced

For Serving

Extra fresh basil
Lime wedges
Extra black pepper
Extra sliced red onion

Directions

Preheat a grill or grill pan to medium-high heat.
Brush the corn with olive oil. Grill for 8 to 10 minutes, turning every few minutes, until the kernels are tender and charred in spots.
Let the corn cool slightly, then cut the kernels from the cobs.
Whisk together the lime juice, olive oil, maple syrup, cumin, sea salt, black pepper, and garlic.
Add the corn, black beans, tomatoes, cucumber, bell pepper, red onion, and basil to a large bowl.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Let the salad stand for 10 minutes before serving so the flavors can settle.
Serve with extra basil, lime wedges, black pepper, and sliced red onion.

Make It Yours

For August, keep the corn and black bean base, then add what looks best from the market.

Use diced zucchini, avocado, grilled peppers, cherry tomatoes, tomatillos, or chopped romaine for a fuller salad.
Swap basil for cilantro, parsley, or mint, or use a mix of herbs.
For more heat, add minced jalapeño or a pinch of crushed red pepper.
For a heartier meal, spoon the salad over rice, quinoa, or greens, or tuck it into tortillas with extra lime.