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Close-up of grilled corn on the cob topped with avocado and cilantro, served with lime wedges.

Grilled Corn and Avocado Salad with Lime Dressing

A refreshing summer salad featuring sweet grilled corn, creamy avocado, and a zesty lime dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 4 ears Corn husked
  • 1 can Black beans rinsed and drained
  • 1 pint Cherry tomatoes halved
  • 1 Red onion thinly sliced
  • 2 Avocados diced
  • 1/4 cup Cilantro chopped
For the Dressing
  • 1/4 cup Olive oil
  • 3 tablespoons Lime juice freshly squeezed
  • 1 clove Garlic minced
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper

Equipment

  • Grill
  • Large bowl
  • Small bowl
  • Whisk

Method
 

  1. Preheat your grill to medium-high heat.
  2. Grill the corn, turning occasionally, until lightly charred and tender, about 8-10 minutes. Let cool slightly, then cut the kernels off the cobs.
  3. In a large bowl, combine the grilled corn kernels, black beans, cherry tomatoes, red onion, diced avocados, and chopped cilantro.
  4. In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, salt, and pepper for the dressing.
  5. Pour the dressing over the salad ingredients and toss gently to combine.
  6. Serve immediately or chill for later.

Notes

You can add grilled chicken or shrimp for a more substantial meal. Adjust seasoning to your taste.

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