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Grilled Corn and Bean Salad Recipe

Grilled Corn and Bean Salad is a popular Indian Salad
Author :
On :
Thursday, 2 June, 2016
Category :
Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Indian Recipe
Technique :
Toss Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 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:

    1. 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.
    2. Turn them after 1 minute and grill until done.
    3. Meanwhile keep the corn upright and while holding the top, run the knife on its edges thereby removing the corn.
    4. Repeat for the second ear of corn.
    5. Now add the corn, grilled vegetables (chop them further into small pieces if required) together along with the cooked beans.
    6. Prepare the vinaigrette and give it a whisk.
    7. Pour it on the corn mixture along with mint leaves. Give it a toss.
    8. Freeze it for at least 1 hour (best is overnight freezing) for the flavours to mix and serve.
    9. Recipe courtesy: Dhivya Karthik


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