Grilled Corn and Bean Salad

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Assemble Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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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