Grilled Corn and Bean Salad

Recipe by
Total Time:
15-30 minutes
Rated 3 based on 100 votes
Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Assemble Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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  • 2 ears - medium sized Corn
  • 1/4 - each of black bean and mayocoba bean, soaked overnight and cooked (don't make them mushy).
  • approx 1 to 1.5 cups - bell peppers, chopped into large bite sized pieces
  • 1 - Onion
  • For the vinaigrette:
  • 1 tbsp - Balsamic Vinegar
  • 2 tbsp - extra virgin Olive oil
  • 1/2 tsp - Sugar
  • 1/2 tsp - cumin
  • 1/2 tsp - chilli powder
  • salt
  • few sprigs - Mint leaves

How to Make Grilled Corn and Bean Salad

  • Heat a grilling pan, spray with little oil and place the corn. Grill them till all the sides are charred. In the same pan, place the vegetables.
  • Turn them after 1 minute and grill until done.
  • Meanwhile keep the corn upright and while holding the top, run the knife on its edges thereby removing the corn.
  • Repeat for the second ear of corn.
  • Now add the corn, grilled vegetables (chop them further into small pieces if required) together along with the cooked beans.
  • Prepare the vinaigrette and give it a whisk.
  • Pour it on the corn mixture along with mint leaves. Give it a toss.
  • Freeze it for at least 1 hour (best is overnight freezing) for the flavours to mix and serve.
  • Recipe courtesy: Dhivya Karthik