Tested till perfect Grilled Corn and Black Bean Salad

Grilled Corn and Black Bean Salad

Grilling the corn gives a nice smoky flavour and a Southwestern touch to this salad. If you are short of time, substitute 2 cups (500 mL) cooked fresh or frozen corn kernels.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2008

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cuppot barley or pearl barley
  • 4 cobs 4cobscorn
  • 1 can 1canblack beanblack beans, drained and rinsed
  • 2 ribs 2ribscelery, diced
  • 1 1sweet red peppersweet red peppers, diced;
  • 2 2green oniongreen onions, sliced
  • 1/4 cup 1/4cupcrumbled feta cheese
  • 1/4 cup 1/4cupchopped fresh parsley


  • 1/3 cup 1/3cupextra-virgin olive oil
  • 3 tbsp 3tbspred wine vinegar
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspDijon mustard
  • 1/4 tsp 1/4tspsmoked paprika
  • Pinch Pincheach salt and pepper
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Dressing: In large bowl, whisk together oil, vinegar, garlic, mustard, paprika, salt and pepper. Set aside.

In saucepan, bring 2 cups (500 mL) water and salt to boil. Stir in barley; cover and simmer over low heat until tender and no liquid remains, about 40 minutes. Add to dressing; let cool.

Meanwhile, husk and remove silk from corn. Place on greased grill over medium-high heat; close lid and grill until tender and lightly charred, 10 to 15 minutes. Let cool.

Cut kernels off cobs; add to barley mixture. Add beans, celery, red pepper and onions; toss. (Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cheese and parsley.

Nutritional Information Per each of 8 servings: about

cal 258 pro 7g total fat 11g sat. fat 2g
carb 36g fibre 7g chol 4mg sodium 329mg

% RDI:

calcium 5 iron 15 vit A 9 vit C 62
folate 34
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