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Summer is the perfect time to enjoy fresh, vibrant, and healthy meals. A vegan summer dinner salad with grilled corn and black beans is an ideal choice for a light yet satisfying meal. This salad combines smoky grilled corn, hearty black beans, and crisp vegetables, all tossed in a zesty dressing.
Ingredients
- 4 ears of fresh corn
- 1 can of black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- Fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
Start by preheating your grill to medium-high heat. Husk the corn and brush it lightly with 1 tablespoon of olive oil. Grill the corn for about 10 minutes, turning occasionally until charred and tender. Once cooled, cut the kernels off the cob.
In a large mixing bowl, combine the grilled corn kernels, black beans, diced red bell pepper, chopped cucumber, cherry tomatoes, and red onion. In a small bowl, whisk together lime juice, remaining olive oil, chili powder, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine. Garnish with freshly chopped cilantro. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
Serving Suggestions
This vegan summer salad is perfect on its own or as a side dish for grilled vegetables, tofu, or tempeh. Pair it with crusty bread or tortilla chips for a complete meal. It’s a refreshing, nutritious choice for hot summer evenings.