Roasted Mexican Corn Salad with Black Beans

This roasted Mexican corn salad with black beans recipe offers the flavors of roasted Mexican street corn, making a tasty side that's easy to prepare.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 149 Calories

Ingredients

• 1 tablespoon vegetable oil
• 3 tablespoons sour cream
• 3 tablespoons mayonnaise
• 1 (15 ounce) can black beans, rinsed and drained
• 1 pinch cayenne pepper
• 2 tablespoons fresh lime juice
• 1 medium jalapeno pepper, seeded and minced
• 3 medium green onions, white and green parts, finely chopped
• 1 medium red bell pepper, seeded and diced
• 3 tablespoons diced red onion
• 2 teaspoons taco seasoning mix, or to taste
• 4 ears corn, husks and silks removed
• 0.5 teaspoon salt, or to taste
• 0.33333334326744 cup chopped fresh cilantro
• 0.5 teaspoon ground black pepper, or to taste
• 0.5 cup cherry tomatoes, or to taste
• 0.33333334326744 cup crumbled cotija cheese

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat and lightly oil the grate.

Step 2

Brush corn with vegetable oil.

Step 3

Cook on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes, flipping corn with tongs, every 3 to 4 minutes. Cool.

Step 4

Cut kernels off cobs into a large bowl; add black beans, bell pepper, red onion, and jalapeño.

Step 5

Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne pepper in a small bowl: pour over salad and toss to combine. Sprinkle salad with green onions, cotija crumbles, and cilantro; garnish with cherry tomatoes. Serve chilled, or at room temperature.