Grilled Corn Black Bean Salad with Avocado Cilantro Dressing

The Grilled Corn and Black Bean Salad with Avocado Cilantro Dressing tastes delicious and makes a great side dish or bring for a potluck. You can make it as spicy or mild as you like. Save a little cilantro and tomatoes to garnish the top when you’re done. Try serving with fajitas.

The recipe makes about 2 1/2 cups of dressing and you probably won’t use all of that on your salad but you can use it another day on a green salad or even as a spread for a sandwich.

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Grilled Corn Black Bean Salad with Avocado Cilantro Dressing
CORNSALAD27
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Corn and Black Bean Salad
Avocado and Cilantro Dressing
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Corn and Black Bean Salad
Avocado and Cilantro Dressing
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Instructions
  1. Drain the corn. Add the drained corn to a medium bowl.
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  2. Add the diced green chilies.
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  3. Add 1 tsp olive oil and mix the corn and chilies.
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  4. Heat the grill. Add a large sheet of heavy duty foil, spray with non-stick spray then add the corn mix. Spread the corn out over the foil. Stir every few minutes until the corn and chilies just start to brown.
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  5. Add the cooked corn to a medium bowl and allow it to cool.
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  6. Cook the orzo according to package directions. Drain and then add to a large bowl to cool. Mix with 1 tsp of olive oil so that the orzo doesn't stick together while it's cooling.
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  7. Drain and rinse the black beans.
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  8. Add the beans to the orzo.
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  9. Chop the cilantro and green onions and add them to the bowl.
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  10. Chop the tomatoes and add them to the bowl.
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  11. Mix the ingredients together.
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  12. Add the grilled corn and then mix all the ingredients. Set aside and make the dressing.
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Avocado Cilantro Dressing
  1. In the bowl of a food processor, add the ranch dressing.
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  2. Scoop out the avocados and add them to the mixing bowl.
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  3. Add the green onions to the bowl.
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  4. Add the cilantro, the juice of one lime and the sriracha seasoning. If you're adding the jalapeno, add it now.
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  5. Puree the dressing ingredients.
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  6. Pour the dressing into a bowl and refrigerate until you're ready to serve the corn salad.
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  7. When you're ready to serve, mix about 1/2 the dressing into the corn salad. Continue to add more dressing until it's to your liking. I used about 3/4 of it in my salad. The extra can be used on a green salad another day.
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  8. Add the corn salad to your serving bowl and garnish with some cilantro and tomatoes on top. Serve and enjoy.
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