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As the warm weather rolls in, there’s nothing quite like a vibrant, refreshing salad to complement your summer gatherings. The Grilled Corn & Black Bean Salad stands out not just for its eye-catching colors, but also for its delightful combination of flavors and textures. This dish is more than just a side; it embodies the essence of summer with its fresh ingredients and satisfying components, making it a perfect addition to barbecues, potlucks, and picnics.

Grilled Corn & Black Bean Salad

Discover the vibrant flavors of summer with this delicious Grilled Corn & Black Bean Salad! Perfect for barbecues, potlucks, and picnics, it's a colorful mix of sweet grilled corn, hearty black beans, crunchy bell peppers, and juicy cherry tomatoes. This versatile salad can be customized to suit any dietary preference, and it's packed with nutritional benefits. Enjoy a refreshing, satisfying dish that celebrates fresh ingredients and brings joy to any gathering!
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Ingredients
  

4 ears of fresh corn, husked

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

1 red bell pepper, diced

1 small red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1 ripe avocado, diced

Juice of 1 lime

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper to taste

1/4 teaspoon cayenne pepper (optional)

Instructions
 

Grill the Corn: Begin by preheating your grill to medium-high heat. Once hot, place the husked corn directly onto the grill grates. Grill the corn for approximately 10-12 minutes, turning the ears occasionally until the kernels develop a beautiful char and are tender. After grilling, remove the corn from the grill and allow it to cool slightly. Once cool enough to handle, use a sharp knife to cut the kernels off the cob, discarding the cobs.

    Prepare the Salad Base: In a large mixing bowl, add the rinsed and drained black beans, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, and freshly chopped cilantro. Toss these ingredients together gently to combine.

      Incorporate Grilled Corn: After cutting the corn kernels off the cob, add them to the mixing bowl filled with the other vegetables. Toss lightly to ensure an even distribution of the corn throughout the salad mix.

        Make the Dressing: In a separate small bowl, combine the lime juice, olive oil, ground cumin, salt, and pepper, along with the cayenne pepper if you’d like a bit of heat. Whisk these ingredients together until they are fully emulsified and combined.

          Combine the Ingredients: Drizzle the dressing over the salad base. Gently toss the mixture until all the ingredients are well coated in the tasty dressing, ensuring each bite is flavorful.

            Add Avocado: Just prior to serving, carefully fold in the diced avocado. Use gentle movements to avoid mashing the avocado, preserving its lovely texture.

              Serve: This salad can be enjoyed immediately, or you can let it sit for 15-20 minutes at room temperature to allow the flavors to meld beautifully. It can be served chilled, making it a refreshing dish perfect for warm weather.

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

                  - Presentation Tips: For an appealing presentation, serve the salad in a large, shallow bowl, garnished with additional cilantro leaves and lime wedges on the side for a pop of color and fresh aroma. Enjoy!