Description
In the world of vibrant salads, the Southwest BBQ Corn & Black Bean Salad stands out as a crowd-pleaser that offers a perfect balance of smoky, tangy, and zesty flavors. Whether you’re looking for a side dish to pair with grilled meats or a light main course for a sunny day, this recipe delivers just the right amount of color, crunch, and heartiness. With corn, black beans, and a BBQ-lime dressing, it’s a dish that celebrates the rich flavors of the Southwest.
Ingredients
Main Salad:
3 cups corn kernels (fresh grilled, roasted, or thawed frozen)
1 (15 oz) can black beans, drained and rinsed
1 red bell pepper, diced
½ red onion, finely chopped
1 cup cherry tomatoes, halved
1 avocado, diced (optional, add before serving)
¼ cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional for heat)
BBQ-Lime Dressing:
¼ cup BBQ sauce (smoky or honey-style works best)
2 tbsp olive oil
1 tbsp lime juice (freshly squeezed)
1 tbsp apple cider vinegar
1 tsp honey or maple syrup
½ tsp smoked paprika
½ tsp chili powder
Salt and pepper, to taste
Instructions
1. Grill or Roast the Corn
For best flavor, grill or roast the corn until lightly charred:
Grill: Brush corn with a little oil and cook 8–10 min, turning until charred.
Oven: Roast corn kernels on a baking sheet at 425°F (220°C) for 15–20 min, stirring halfway through.
Let cool slightly before assembling the salad.
2. Make the Dressing
In a small bowl or jar, whisk together BBQ sauce, olive oil, lime juice, vinegar, honey, smoked paprika, chili powder, salt, and pepper.
Taste and adjust seasoning — more lime for brightness or BBQ sauce for sweetness.
3. Assemble the Salad
In a large bowl, combine corn, black beans, bell pepper, onion, tomatoes, cilantro, and jalapeño.
Pour dressing over and toss until evenly coated.
Fold in avocado just before serving to keep it fresh.
4. Serve
Chill for 30 minutes if you like it cold, or serve right away slightly warm.
Top with extra cilantro, cheese, or a drizzle of BBQ sauce for garnish.
Notes
For extra flavor and texture, toss in some diced avocado or crumble a bit of cotija cheese on top. This salad pairs perfectly with grilled chicken or can be enjoyed on its own as a hearty vegetarian meal.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Tossed
- Cuisine: Southwest American
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 260
Keywords: BBQ Corn Salad, Southwest Bean Salad, Corn Black Bean Salad, BBQ Corn & Bean Salad