Grilled Corn and Black Bean Salad Grilled Corn and Black Bean Salad

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2008




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 facts Per each of 8 servings: about

  • Sodium 329 mg
  • Protein 7 g
  • Calories 258.0
  • Total fat 11 g
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 36 g


  • Iron 15.0
  • Folate 34.0
  • Calcium 5.0
  • Vitamin A 9.0
  • Vitamin C 62.0
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Grilled Corn and Black Bean Salad