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Plant-Based

Grilled Corn & Black Bean Salad with Cilantro

Beautiful cilantro flavor infuses this roasted corn and black bean salad. We suggest using canned beans, but you can also use dried if you have time.

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None

Servings
6
Prep Time
15 min
Cook Time
40 min
Duration
55 min

Ingredients

  • 3 ears corn, husks removed
  • Olive oil cooking spray
  • 1 15-oz BPA-free can unsalted black beans, drained and rinsed (TRY:Eden Organic Black Beans - No Salt Added)
  • 1 cup grape tomatoes, quartered
  • 1/4 cup chopped fresh cilantro leaves
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • Sea salt and fresh ground black pepper, to taste
  • 2 oz queso fresco or feta cheese

Preparation

  1. Heat an outdoor grill or grill pan to medium-high. Cut 4 sheets of foil into 12-inch squares. Lightly mist corn with cooking spray and wrap each ear diagonally in a foil sheet; twist ends of foil. Grill corn for 15 to 20 minutes, rotating occasionally, until well browned on all sides. Transfer to a plate and let stand in foil for 10 minutes. Remove foil carefully and let cool for about 10 minutes.
  2. Carefully cut corn off cob and transfer kernels to a large bowl with beans, tomatoes, cilantro, vinegar, oil, garlic, salt and pepper. Sprinkle with cheese and toss gently.

Nutrition Information

  • Serving Size 2/3 cup
  • Calories 157
  • Carbohydrate Content 25 g
  • Cholesterol Content 3 mg
  • Fat Content 4 g
  • Fiber Content 7 g
  • Protein Content 7 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 184 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g