Go Back
Grilled Corn, Black Bean and Tomato Salad with Honey Lime Dressing

Grilled Corn, Black Bean and Tomato Salad with Honey Lime Dressing

Michele Bergh
Here's another great summer recipe we made recently. I don't know what I was thinking when I bought all that corn on the cob, just because it was on sale. But it all worked out in the end. The picture doesn't do it justice. I'm sure I'll get better at the food presentation photos soon enough. Right now, I'm happy I remembered to take a picture. I did find the recipe for this salad on Facebook first and modified it for my taste. The original recipe called for an avocado, which I love but didn't have, and it did not call for black beans, which I love and I had. I also added a bit more corn and used crushed red pepper flakes instead of cayenne paper, like the original called for.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Salad
Servings 6 servings


  • 1 pint grape tomatoes cut in half
  • 3 ears of fresh sweet corn
  • 1 tbsp fresh cilantro chopped
  • 1 can black beans rinsed and drained
  • Following Ingredients for Honey Lime Dressing
  • Juice of 1 lime
  • 3 tbsp vegetable oil
  • 1 tbsp honey
  • Sea salt and fresh cracked pepper to taste
  • 1 clove garlic minced
  • Dash of crushed red pepper flakes


  • Carefully pull back the corn husks just far enough to remove most of the silk. Soak in salt water for 10 minutes. Cook on grill until kernels are tender...about 20 minutes. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Rinse and drain the black beans. Chop the cilantro.
  • Make the dressing in a separate bowl and whisk to combine.
  • Combine all ingredients together and allow time to sit (10-15 minutes) so the flavors can blend.