Grilled Corn and Black Bean Salad: The Perfect Labor Day Weekend Dish
Published
As Labor Day weekend approaches, there’s no better way to celebrate the end of summer than with a vibrant, fresh salad that’s perfect for your gatherings. This Grilled Corn and Black Bean Salad is not only packed with flavor but also loaded with nutrients to keep you feeling good during the holiday festivities.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 garlic clove, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 cups cooked black beans, drained and rinsed
- 2 cups sliced red cherry tomatoes
- ½ cup pickled red onions
- 1 cup grilled corn, cut from the cob
- ½ cup chopped fresh parsley
Instructions:
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Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, grated garlic, Dijon mustard, sea salt, and freshly ground black pepper. Adjust the seasoning to your taste.
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Prepare the Salad: In a large bowl, combine the black beans, sliced cherry tomatoes, pickled red onions, grilled corn, and chopped parsley.
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Dress the Salad: Pour the dressing over the salad ingredients and toss everything gently to ensure the ingredients are well-coated.
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Serve: You can serve this salad immediately or let it sit in the refrigerator for about 30 minutes to allow the flavors to meld.
