Charred Corn and Mexican Bean Salad

Charred Corn and Smokey Bean Salad

That moment. When you take something rather ordinary. And make it… so crazy delicious.

That moment makes me happy. Especially with something as simple and nutritious as a Charred Corn and Smokey Bean Salad — kind of Mexican style, if you will. Seriously. It’s the small things…

I ate it to accompany dinner. Then I ate it for breakfast. Then lunch. I’ll probably eat it for breakfast again tomorrow. I only made it this way so it would properly go with the Guacamole and Salsa and Chips I brought with us to my friend’s cottage. I chose bean salad because there was an enormous amount of fresh beans in the fridge and canned beans in my cupboard. That’s why I adore a bean salad. It is so fast to throw together, crazy-inexpensive, and easy if you go for the canned beans. But there was just a little something extra special about this one.

Maybe it was the corn…

If you’re doing up big batches of beans at once (using dried instead of canned) there is a great way to do up a whole big batch and once – to freeze and save money.

Try the recipe below. And IF YOU WANT…you can eat it on the Community Dump — the Spring Dump starts soon. Just skip the corn… and increase the “everything else”. Yum.

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  • 1. Trim and chop green beans. Blanche by cooking in boiling water 5 minutes then throwing in an ice bath.
  • 2. Remove cob of corn from husk. Brush with olive oil. Sprinkle with salt and pepper. Grill over medium heat for 5 – 10 minutes, turning as they char. Remove from grill and let cool. Once cool slice corn on the cob with a sharp knife.
  • 3. Combine dressing ingredients. Combine salad ingredients. Pour dressing onto salad and mix well. Season with more salt if needed. Place in fridge to marinate for at LEAST a few hours. Stir every so often. This is tastiest the next day, or even day two.

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Because guilt will not win. It’s time to find some balance. And I’m here to help you. Follow me on my journey as I teach you all things “Dump” related, ...