Grilled Corn & Black Bean Salad with Balsamic and Cilantro Dressing – Gluten Free

This is my new “go to” salad. It’s incredibly delicious, easy to make, and travels well.  I grilled the corn first because there is still a great selection of summer corn available, but if you’re in a hurry, you can just use frozen (thawed) or canned corn.

This recipe took 15 minutes to make. I let it marinate and chill overnight, but 30 minutes is enough time for the flavors to really start to sink in.

Grilled Corn & Black Bean Salad with Balsamic and Cilantro Dressing

4 servings


  • 4 ears fresh corn
  • 1 Tbsp vegetable oil
  • 15 oz can of black beans, rinsed and drained
  • 4 fresh tomatoes, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 tsp jalapeno chili (optional)
  • 1/3 cup balsamic vinegar
  • 3 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp sugar
  • 1 tsp cumin
  • 1 tsp chili powder


  • Heat the grill to high.
  • Rub the vegetabe oil on the corn and grill, covered, for approximately 6-8 minutes. Continue to rotate the corn every 2 minutes for even cooking. Set aside to cool.
  • Whisk together the balsamic vinegar, oilive oil, salt, pepper, sugar, cumin and chili powder.
  • Slice the corn off the cob and place in a bowl.
  • Add the chopped tomatoes, cilantro, jalapeno and can of beans.
  • Add dressing and gently toss.
  • Chill or serve warm.
Prep Time: 10 - 15 Minutes
Cook Time: 10 - 12 Minutes
Total Time: 20 - 27 Minutes
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    1. [...] the squash is baking, sauté together all of the other ingredients and add spices. (See cold Grilled Corn & Black Bean Salad variant). Add  balsamic, olive oil and cilantro [...]


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