Name: Grilled Corn and Black Bean Salsa
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: mexican
Ingredients: 4 corn cobs, grilled and kernels removed; 1 can black beans, rinsed and drained; 1 can Rotel tomatoes, drained; 1-2 avocados, diced; 1 lime, juiced

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Grilled Corn and Black Bean Salsa is the salad/salsa combo
you want to serve on a hot Taco Tuesday!
It’s a super quick side dish recipe idea that you will love!

Grilled Corn and Black Bean Salad is the quick and easy side dish recipe you crave on a hot summer’s evening!

It’s filled with color, vegetables, and is protein-packed with all the black beans.

This salad also makes a great salsa and is a fantastic way to use up vegetables you have on hand.

What’s in Grilled Corn and Black Bean Salad?

Corn
Black Beans
Rotel Tomatoes (you could use fresh!)
Avocado
Lime Juice

What tools do you need to make this recipe?

How to Make Grilled Corn and Black Bean Salad

Step One: Grill or blister your corn in a dry cast-iron skillet over medium heat.

If you’ve got your grill fired up and ready, just toss these corn cobs on there. Let them blister a little but — be careful not to char the junk out of the cobs. You want nicely grilled corn kernels.

Step Two, add a can of rinsed and drained black beans plus one can of drained Rotel tomatoes.

I love using Rotel tomatoes! Of course, you could use fresh cut up tomatoes, but I love the flavor of the chilis that are added to the tomatoes.

What else can you make with Rotel Tomatoes?

Step Three, squeeze the juice of one lime into the bowl with the tomatoes and black beans.

A few tips for getting the most juice out of your lime:

Roll the lime across your board before you slice into it. Pressing down slightly to get the juices flowing.
If your lime is a little on the “I should have used this a few days ago” side, pop it in the microwave for 10-15 seconds before slicing.
Use a reamer or citrus press to get the most juice. If you’ve done the two steps above this one, you can usually squeeze it with your hands and the juice will come out.

Step Four, shave your corn off the cob and toss it into the salad.

There are all kinds of ways to get corn kernels off the cob.

All kinds of gadgets and tricks.

But, I prefer just a plain chef’s knife and a cutting board.

Yes, some kernels fly off.

I find the room for error is way less than propping the cob up inside a bundt pan (please don’t do this… You could lose your finger!).

Using a sawing motion, start with the knife on the cob, closest to your hand. Then pull back with pressure. Do this over and over, without sawing in the pushing direction. You want to continue to pull the kernels off the cob. Capiche?

Step Five, add diced avocado and toss it all to combine.

You might be asking, where’s the salt and pepper and cumin and other spices??

If you feel the spirit leading you to add those things, great. Personally, I think it’s just fine!

I like eating this salad with tortilla chips, which are salty, so I didn’t want to add extra.

Now all you need is a tart margarita to wash this all down with and some friends to share it with!

This Blueberry Smash Spritz should do the trick!

Ready for a Mexican Fiesta?? Here are some recipes you’ll want to try!

Enjoy, friends!

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