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Close-up of a vibrant summer salad with grilled corn, avocado, black beans, and cherry tomatoes.

Grilled Corn and Avocado Salad with Lime Dressing

A refreshing summer salad featuring sweet grilled corn, creamy avocado, and a zesty lime dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 4 ears Corn shucked
  • 2 cans Black beans rinsed and drained
  • 1 pint Cherry tomatoes halved
  • 2 Avocados diced
  • 1/4 cup Cilantro chopped
For the Dressing
  • 1/3 cup Olive oil
  • 1/4 cup Lime juice freshly squeezed
  • 1 clove Garlic minced
  • 1/2 tsp Cumin
  • 1/4 tsp Chili powder

Equipment

  • Grill
  • Large bowl
  • Small bowl
  • Whisk

Method
 

  1. Preheat your grill to medium-high heat.
  2. Grill the corn, turning occasionally, until lightly charred and tender, about 8-10 minutes. Let cool slightly, then cut the kernels off the cobs.
  3. In a large bowl, combine the grilled corn kernels, black beans, cherry tomatoes, red onion, and chopped cilantro.
  4. In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, and chili powder. Season with salt and pepper to taste.
  5. Add the diced avocados to the large bowl with the salad ingredients.
  6. Pour the dressing over the salad and gently toss to combine. Serve immediately.

Notes

You can add grilled chicken or shrimp for a more substantial meal. This salad is best served fresh.

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