Easy Summer Salad with Charred Corn, Black Beans & Herbs
This charred corn salad is the perfect harmony of grilled sweetness, vibrant cherry tomatoes, creamy avocado, hearty black beans, and a hint of jalapeño heat—all elevated by a refreshing lime dressing. A bright, wholesome dish that embodies the very essence of summer.
Equipment
- 1 cast iron pan
Ingredients
- 3 ears corn kernels cut off the cob
- 3 cloves garlic peeled and thinly sliced
- 1/4 cup olive oil
- 2 cups cherry tomatoes halved
- 2 avocados cubed
- 1 can black beans drained and rinsed
- 1 jalapeno pepper sliced thin
- 1/2 cup chopped parsley
- 1/4 red onion thinly sliced
- 1 lime juiced
- 2 tsp salt plus more to taste
Instructions
- Set a cast iron pan on high heat. Add olive oil to the pan, wait until the oil glimmers and add in corn kernels and garlic. Cook for 5 minutes, turning occasionally but allowing the corn to get a nice brown charr. Remove from heat and season with salt.
- Add corn mixture to a large mixing bowl and allow to cool while you prepare the other salad ingredients. Once cooled, add the cherry tomatoes, avocados, black beans, jalapeno pepper, parsley and red onion. Pour over the lime juice and season with salt. Toss, taste and add more salt to taste. Serve immediately.