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Grilled Corn, Poblano, and Black Bean Salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6


  • Cooking spray
  • 2 ears of corn shucked
  • 2 green onions
  • 2 baby bell peppers
  • 1 poblano pepper
  • 1 avocado diced
  • 1/2 cup of fresh cilantro chopped
  • Juice of one lime
  • 1 tsp ground cumin
  • Sea salt and freshly cracked pepper to taste
  • 1/2 cup of black beans drained & rinsed


  • Preheat the grill to high.
  • Coat the grill rack with cooking spray and also spray the peppers, green onions, and corn. Place all of the veggies onto the grill rack. Grill the green onions for 2 minutes on each side until lightly browned & wilted. Remove from the grill then chop.
  • Grill the bell peppers for 4-5 minutes on each side or until blackened. Place into a zip lock bag; seal and let them sit for a few minutes for easier peeling. Grill the poblano pepper for 7-8 minutes on each side or until blackened; place into the zip lock bag and remove the bell peppers; seal the bag. Peel the charred skin from the bell peppers then remove the stem & seeds and dice. Remove the poblano pepper from the sealed zip lock bag and peel the charred skin off. Remove the stem & seeds then dice.
  • Grill the corn for 12 minutes or until its beginning to brown on all sides, turning occasionally. Cut the kernels from the ears of corn with a knife; place into a large bowl. Add the chopped green onion, bell pepper, poblano pepper, and diced avocado to the bowl. Add a drizzle of olive oil, cilantro, lime juice, cumin, sea salt, black pepper, and black beans to the bowl; toss to coat evenly. Serve immediately. Enjoy.