Grilled sweet corn salad with black beans and almonds

all details

This salad, with Mexican hints, is delicious on its own or with barbecued meats.

Grilled sweetcorn salad with black beans and pickled onion.


1 cup black beans, soaked overnight

3 sweet corn cobs, husks on

2 small red onions

2 limes, juiced

1 orange, juiced

3 sweet corn cobs, husks on

2 eschalots, thinly sliced

2 cloves garlic, finely chopped

1 green chilli, finely chopped

1/2 cup olive oil

Salt and pepper

100g smoked almonds, roughly chopped

400g punnet mixed heirloom cherry tomatoes

1 avocado, peeled and chopped into large chunks

Handful coriander leaves, washed and dried

Handful mint leaves, washed and dried

* Use tinned beans if you don't want to turn the stove on.


Cook beans in plenty of water for about 60 minutes, or until tender. Drain and set aside. Peel and slice onion thinly. Pour over boiling water to cover for 10 minutes. Drain, then marinate in lime and orange juice for an hour.

Heat a barbecue hot plate to high and cook corn in the husk, turning to colour evenly, for 30 minutes. Remove and cool. Peel husks and slice kernels off the cob. Place kernels in a mixing bowl, discard cobs and husks. Fry eschalots until crispy. Drain on paper towel. Drain pickled onions, reserving a little juice.

Make a dressing with reserved juice, garlic and chilli. Whisk in as much olive oil as needed. Season with salt and pepper. Add beans, onions, eschalots, almonds, tomatoes, avocado and herbs to corn kernels with dressing, mix and serve.



Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Corn, Beans, Nuts
  • Cuisine - Mexican
  • Course - Lunch, Lunchbox, Side Dish
  • Occasion - Barbecue, Picnic

Similar recipes

3 reviews so far

  • Rating: 0.5 out of 5 stars

    Are we talking about Asian black beans (soy) or Mexican black beans? A big difference!
    Why does the recipe list 2 x 3 corn cobs, a total of 6 corn cobs, when it seems perhaps only three are needed? Sloppy proof reading or simply a confusing list of ingredients?

    Date and time
    January 14, 2014, 9:34PM
  • Rating: 2 out of 5 stars

    and where did the pickled onions come from????

    Date and time
    June 26, 2014, 8:03PM
  • Rating: 4.5 out of 5 stars

    Great salad. I just used 3 cobs of corn even though the recipe appears to have 6. I wasn't sure what to do with the pickled onions, so just used the vinegar mix from the pickled onion jar. The crunch from the almonds really took this salad up to the next level.

    Date and time
    November 14, 2014, 12:11AM

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes


Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions