In our house, we use any excuse we can to party. On Saturday, in honor of K-Bear’s 2nd birthday, we hosted our first BBQ of the season! Even the rain and cool weather that rolled in for the weekend couldn’t keep us from celebrating. We simply moved the party inside, blew up extra balloons, and let the laughter, drink, and food flow, including this salad, one of my favorites for grilling season.
I cut the recipe out of a newspaper one summer years ago, tucked it into my recipe book, and have since turned to it regularly when the weather warms up. I’ve lived in my share of places over the years, so unfortunately I can’t tell you from which fabulous town’s paper it came. What I can tell you is that it’s easy, healthy and delicious. (Notice a trend here with my recipe favorites?) 
Ingredients
For the dressing:
- 1/3 c. olive oil
- 3 tbls. apple cider vinegar
- Juice of 1 lime
- 1 tbls. honey
- 1 tbls. fresh cilantro, diced
- 3/4 tsp. salt
- 1/2 tsp. fresh ground black pepper
For the salad:
- 4 ears of corn, scraped, or 2 c. frozen kernels
- 2 (15 oz.) cans black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1/2 c. chopped red onion
Directions
If you use corn from the cob, grill the shucked cobs for 5-10 minutes over medium heat until some of the kernels begin to turn dark brown. If going the quick route and using frozen kernels, pour them in a colander and run under warm water to defrost.
Combine dressing ingredients in a measuring cup and mix well.
Place corn, black beans, red pepper and onion in a bowl, add dressing and toss well.
This salad will keep for several days in the refrigerator. It makes a great lunch or side dish. Totally delicious!
I shared this post on Thrifty and Green, Monday Mania, Mangia Mondays, Meatless Mondays, Just Another Meatless Monday, Must Try Monday, I Love My Online Friends, The Gathering Spot, Fat Tuesday, Hearth and Soul, Frugal Tuesday, Tasty Tuesdays, Tuesdays at the Table, Delicious Dishes, Penny Pinching Party, Frugal Days Sustainable Ways, Health 2day, Whole Food Wednesday, This Chick Cooks, What I ate Wednesday, Cast Party Wednesday, Simple Lives Thursday, Creative Juice, Your Green Resource, It’s a Keeper, Catch a Glimpse, Tastetastic Thursday, Fresh Bites Friday, Fight Back Friday, Freaky Friday, Home and Family Friday, Foodie Friday, Savory Sunday, Nifty Thrifty Sunday, and Creative Bloggers.
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This looks great! I saw it posted elsewhere and had to check it out! Would love for you to share it with us at Kids in the Kitchen: http://younglivingoillady.com/home/kids-in-the-kitchen-link-up-week-15/ Hope to see you there!
Carrie @younglivingoillady.com
Sorry, Carrie – your comment got stuck in my spam box and now the link party is now closed. Thanks for the invite though!
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I just love that this has honey and lime juice.. sounds like a really interesting flavor. Thanks for sharing it on foodie friday.
When throwing a party, simple and delicious is a must. I’ll bet this disappeared right away. Thanks for sharing it at Hearth & Soul.
Yes, I had to post the recipe or their might have been a tyranny!
I’ve got a recipe similar to this, but it uses avocado, too. Soo good! Thanks for sharing at Must Try Monday
I’m not big on avocado, but like chunky guacamole because it melds the flavors. I will now add a bit of chunky avocado to my black bean salad. (Ironically , I don’t like black beans alone, but it blends well with other ingredients. May add some brown rice also for a hearty salad.) Thanks.
This is a recipe for my family. Corn is the key followed by the beans. I just printed it and I hope to make it during the week. Thanks for sharing on My Meatless Mondays.
My pleasure; thanks for stopping by!
Thanks so much for posting this Kim! Delish!
You’re so welcome, Ashley. Enjoy!