Roasted Mexican Corn Salad with Black Beans

Combining the flavors of roasted Mexican street corn and black beans will make a tasty and colorful side salad.

• 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. Brush corn with vegetable oil.

Step 2

Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.

Step 3

Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.

Step 4

Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.