Grilled Corn Salad with Black Beans, Tomatoes, and Bell Pepper

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I can’t believe it’s already Labor Day weekend. The summer seemed to fly by and suddenly September is here. We’ve been super busy with the garden this year and have hit that time when we know there’s only a month or so left for the summer crops. The tomatoes and peppers are slowing down, the figs and tomatillos are coming in, and the slow-to-start wonderberries and ground cherries are finally filling with fruit. But we will continue to celebrate summer as long as we can.

Corn salad seems perfect for Labor Day weekend because fresh local corn is in and we can’t resist the sweet taste and juicy crunch. I made this one inspired by several corn salad recipes from Cooking Light, and I decided to just go with what we had on hand and could pick from the garden. Our fresh tomatoes, bell peppers, and green onions added a lot of color and flavor to the grilled corn and black beans, and some spritzed lime with a little salt and pepper was all it needed to finish.

We hope you enjoy your Labor Day weekend!

[And a special thank-you to Parade magazine for featuring this recipe!]

Grilled Corn Salad with Black Beans, Tomatoes, and Bell Pepper
Prep time
Cook time
Total time
Serves: 6 to 8 servings
  • 5 ears corn, silk removed, keep the husks and ends on
  • 2 cups (344 g) cooked black beans or 1 (15-ounce/425 g) can black beans, drained and rinsed
  • 1 pound (454 g) Amish Paste or Roma tomatoes, seeded and chopped
  • 1 bell pepper, seeded and chopped
  • 2 green onions, thinly sliced
  • sea salt to taste
  • fresh ground black pepper to taste
  • 1 lime, wedged
  1. Preheat the grill to medium. Rub the grill with some vegetable oil and place the corn in the husks on the grill with the ends facing out. Turn the corn as each side chars, for a total grilling time of about 15 minutes. Remove corn from the grill and allow to rest a minute or two, then remove the husks. Allow to cool just until you can hold it without burning your fingers. Scrape the kernels off into the Bundt pan, then transfer to a large serving bowl.
  2. Toss with the black beans, tomatoes, bell pepper, and onions. Add about 1/4 teaspoon sea salt, or more to taste, and stir. Grind a little fresh pepper on top, and squeeze the lime over all the salad. Serve at room temperature or chilled.
More Information

Bundt pan (see Recipe Notes)
large serving bowl

Recipe Notes:

Removing corn kernels from the cob can be a messy experience with kernels flying everywhere, but a Bundt pan can help with that. Just hold the wide end of the cob and place the tip in the hole of the Bundt pan, then use a sharp knife to scrape off the kernels. A paper towel placed over the hole will help protect the nonstick surface.

More Recipes with Corn

Andrea Meyers - Spicy Creamy Baked Corn Andrea Meyers - Corn Chowder Andrea Meyers - Confetti Rice Salad

More Corn Salad Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers’ Connection.]

[Disclosure: This blog earns a small commission through affiliate links.]


  1. says

    Good description of how to use the bundt pan to catch the corn. I heard someone talk about that in a cooking store and couldn’t figure it out!


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