Grilled Corn and Black Bean Salad

  • Yield:

    4 servings for main, 6 for side

  • Total Time:

    18 mins

  • Prep Time:

    15 mins

  • Cook Time:

    3 mins


  • 1 tablespoon Mazola® Corn Oil, divided
  • 4 ears sweet corn, shucked
  • 1/2 teaspoon adobo seasoning
  • 1/4 teaspoon smoked paprika
  • 2-1/2 ounces baby greens (or spring greens)
  • 1 (14.5 ounces) can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 small avocado, diced
  • 2-1/2 ounces crumbled feta
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 green onions, diced
  • 2 tablespoons cilantro, chopped


  1. Heat a grill to medium-high heat.
  2. Toss the corn with Mazola® Corn Oil. Sprinkle corn with adobo seasoning and paprika, and rub the corn to coat evenly.
  3. Cook the corn on the grill for 2 to 3 minutes per side until it's charred and tender. Remove the corn and allow it to cool for a few minutes before cutting the kernels off each ear.
  4. In a large serving bowl, mix together the greens, corn, black beans, bell pepper, avocado, and feta.
  5. In a small bowl, whisk together the lime juice, salt and pepper. Drizzle over the salad and toss to combine.
  6. Top the salad with the green onions and cilantro. Serve immediately and enjoy!

  7. By Emily Wilson of