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Grilled Tex-Mex Salad

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  • 2 ears corn
  • 1/4 cup finely chopped onion
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 jalapeno chile pepper, chopped, seeds in if you like it hot
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped cilantro
  • 1 tablespoon canola oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon mild chile powder
  • 1/2 teaspoon ground cumin


  1. Place the corn on the grill and roast, turning often, until golden brown on the outside, about 15 minutes.
  2. When it cools, cut the kernels off into a bowl.
  3. Add the onions, beans, jalapeno, red pepper, and cilantro.
  4. Combine the oil, lime juice, chile powder, and cumin in a smaller bowl. Pour over the corn and bean mixture, and toss to mix.
  5. Let sit in the refrigerator for half an hour before serving.

Yield: 4 servings