Grilled Mexican Corn and Black Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grilled corn and black bean salad with zucchini, red onions, cilantro, and lime. This vibrant Mexican-inspired side is fresh, flavorful, and works for casual dinners or gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 ears fresh sweet corn (husks and silks removed)
- 8 tablespoons olive oil (divided)
- 1 jumbo or 2 medium/large zucchini (cut into chunky bite-sized pieces)
- 1 large red onion (cut into chunky bite-sized pieces)
- 1/2 cup unsalted butter (diced into medium cubes)
- one 15-ounce can black beans (drained and rinsed)
- one 4-ounce can fire-roasted green chiles (do not drain)
- 1/4 to 1/3 cup fresh lime juice (or to taste)
- 1/4 to 1/3 cup fresh cilantro (finely minced)
- 1 tablespoon kosher salt (or to taste (See Notes))
- 2 teaspoons freshly ground black pepper (or to taste)
- 1 to 3 teaspoons red chile flakes (optional and to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 835mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 406mg
- Calcium
- 36mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 835MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.