‘Tis the season of abundance!
Don’t you love a salad that’s a whole meal? In summer, the fewer times I put on the stove, the better. We love to barbeque, even if it is just tossing a veggie burger on the grill for a few minutes. Vegetables can star in many meals, even as a salad. If you add beans to that salad, it becomes a whole new experience. Sweet corn has hit the stands, so meals will frequently feature this summer treasure around here, sometimes corn is the entire meal! What could be better, fresh vegetables with a smoky edge.
Lots of flavor, tons of nutrition
This salad has a little southwest flair, warm spices, nightshades in attendance, and corn and beans. Lots of vitamins, minerals, fiber, anti-oxidants, and protein. I have an abundance of cherry tomatoes right now, so you’ll probably see them in future recipes! At the farm stands, they are nicely priced, sweet, and very versatile. Too many in your garden? Just tuck them in a container and freeze as is. During the winter, they will be welcome additions to soups, stews, and casseroles.
A little bitter, a little sweet
While this salad has a bitter edge from the greens, a little maple syrup in the creamy dressing helps it all make sense. The thick, creamy avocado dressing is my new favorite and is really tasty on this salad. It can hold its own topping a grilled protein as well, fish or chicken, or parked next to a bowl of corn chips. If you make this once, you will make it again, promise! And, it keeps for at least four days in the refrigerator, beyond that, I wouldn’t know.
Rain or shine
Don’t have a grill? Raining outside or too hot to stand over coals? You can always roast these veggies quite nicely instead, or use a grill pan on the top of the stove, even less heat in the kitchen.
Did I mention this one is pretty? Oh, and it will feed a crowd, with leftovers the next day.
Grilled Corn and Black Bean Salad with Avocado Dressing
The Salad:
- 2 ears corn, grilled
- 2 colorful sweet peppers, grilled, chopped
- 2 cups cherry tomatoes, lightly grilled then halved
- 1 purple onion, thick slices
- 1 head radicchio, quartered, grilled, and chopped
- 3 heads endive, halved, grilled and chopped
- 2 cups cooked black beans
- 2 cups arugula, don’t grill this
- ½ chopped parsley
The Dressing:
- ¼ cup mayonnaise or vegan mayonnaise
- ¼ cup non-fat yoghurt or vegan yoghurt
- Juice and zest of one plump lime
- 2 soft, perfectly ripe avocados
- 1 tbsp. cider vinegar
- 1 tbsp. honey
- 1 tbsp. sriracha
- 1 tsp. chili powder
- 1 tsp. cumin
- Water to thin, about a quarter cup
- Salt to taste
The Garnish:
- 1 beautiful buttery avocado, chopped, squeeze of lime
- Edible flowers
- Little more parsley
Fire up the grill, this is the fun part! Brush all the veggies with oil, then season with salt and pepper. Toss everything on to grill and cooked to where you like them, just cooked or charred on the edges. The endive and radicchio benefit from some nice color.
Chop up your cookedveggies into bite sized bits, and mix them all together in a large prep bowl.
Mix your dressing ingredients together, thin if needed to desired consistency, and pour about half into the salad. Mix well, then place the salad in a serving bowl.
Garnish with edible flowers, a bit more parsley, and nestle a little pile of avocado on top. Toss a few corn chips on the side!
Second Act – Tomorrow, you’ll enjoy this in a tortilla, corn or whole wheat, it is up to you! Just add some salsa and a bit of cheese.
© Copyright 2023– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch Let’s Save Our Planet No Kid Hungry Hunger Free Vermont Environmental Working Group World Central Kitchen Sustainable America
This salad is a masterpiece Dorothy! The dressing sounds wonderful~
Thank you Jenna! The dressing makes a lot, and we used it for days. My new favorite!
Thanks Jenna! I should bottle this dressing!
Yes–I do love a salad that’s an entire meal–and this one looks amazing!
Thank you! It is most satisfying!
This looks good
Thank you! We really love this one!
Understandable
As usual, you have come with a “nutrious and delicious” recipe. It would be fabulous with corn chips and I love the salad greens that you used.
Thanks! We just loved this one, and I made this dressing again yesterday for a gathering!
I love corn in a salad !
It adds such a lovely texture, doesn’t it?
I love this combination of deliciousness! Yes to tacos!
Thanks! They were the best!
Three cheers for corn season! I love a corn and black bean salad, and now I want to try this avocado dressing. What a great idea!
I think you’ll like it Terrie! I could eat it on just about everything!
Awesome recipe I love the idea of stuffing the salad in a soft taco!
Thanks Kaplan’s! I think I loved it best in the tortilla.
So colorful and I love the touch of flowers from your garden!
Thank you! The flowers grab the attention!
Beautiful and sounds so good to me.
Thank you Suz! It was really tasty!
This is such a great combination of veggies. I especially love the roasted endive in it. As for the dressing – I think I could just eat it with a spoon! 🙂
I did eat it with a spoon…🥹
Yet another culinary work of art, Dorothy ~ I just want to dive in! Food like this is such a crowd pleaser and ‘second act’ dishes are my favourite thing. We have surprised many people over the years by cooking veggies on the barbecue, it takes them to another level and any leftovers are so versatile in a cold dish. We celebrated our first sweetcorn harvest today by cooking a couple of cobs over a wood barbecue for lunch and simply eating them dripping in creamy French butter (one of my big indulgences). Your dish is such a wonderful celebration of the season. Bon appetit !😊
Oh thank you so much! This one pleaded the whole family, especially the next day on tortillas.
The grilling really brings out the best in most veggies, not that they need much help this time of year.
Nothing better than a fresh cob of corn, beautiful butter, and a bit of salt. You need nothing more!
Gorgeous salad and I love the 2nd Act too!
Thank you! The second act was just as tasty!
Can’t beat all those great veggies together in a salad.
Thanks! And you can add and subtract what is best of the day!
Looks great
Thanks! It’s a keeper.
This looks fabulous and the recipe for the dressing seems as if it could be added to so many dishes just for flavor! Thank you Dorothy, you’re a frickin inspiration. Hugs, C
Thanks Darlin’! I found myself dipping just about everything in that dressing. It’s great on roasted potatoes!
Your sweetcorn is well ahead of ours, Dorothy – we have about another month before its at its best here. Yours looks great, and I am pleased (but not at all surprised) to see that you are making the most of it!
Oh yes! This time of year, we make the mist of those golden nuggets!
Another winning recipe for late summer! And the dressing is spoon worthy!
Thank you so much! We really love the dressing, definitely a keeper!
Different and very appealing! Love the dressing – being somewhat of a ‘health freak’ tend to avoid mayonnaise . . . but there is just a tad for a number of servings . . . can see this going with more than one salad . . . thanks heaps !
Oh, there is plenty for many meals, and I used a vegan mayonnaise which is very low in saturated fat. You could probably used just non-fat yoghurt, the flavor comes mostly from the avocados and the spices.
What a great salad! The avocado dressing sounds great too! 🙂
Thank you Nancy! Both the salad and the dressing were hits!
Oh my what a feast for the eyes! Italy is a land of vegetable abundance but corn here just ain’t what it is in the States … my mouth watering just looking at the photo(s) and imagining the taste. The added bonus seems – to me at least – a mix of creativity and playfulness. Lovely, well done!
Thank you so much! I do enjoy playing with my food! This time of year, it is all fun in the kitchen.
That dressing could go with almost anything or just as it is as I passed the fridge-smile-
It’s a handy dressing to have in the refrigerator Carol!
The combination of grilled corn, hearty black beans, and the luscious avocado dressing is simply mouthwatering. Your blog post beautifully captures the essence of this dish, and I can almost taste the delicious blend of textures and tastes from your words. I’m excited to give it a try and experience the delightful explosion of flavors you’ve expertly crafted.
Thank you so much for your kind words Fedora! I hope you enjoy this salad as much as we do, and the dressing is very versatile.
This salad screams summer and I know my hubs will appreciate this avocado dressing. Thanks for sharing!
Thank you! It really does taste like summer. Enjoy the dressing!
You had me at grilled corn! Fantastic-looking salad with all my favorite ingredients. Great summer dish, D!
Thanks N.! We loved it, especially the corn!
It really does look fabulous and I love avocado!
Right now, the avocados were getting are pretty perfect!
I could just dive in to that whole bowl.
Thanks! We absolutely did!
Summertime is the perfect time for dinner salads that satisfy cravings for fresh ingredients. Looks incredibly delicious, Dorothy! 🍃🥗
Thank you! They certainly hit the spot, and leftovers are a breeze!
I like leftovers. Very much.
This dressing is going to be a new favorite! I always enjoy a sumptuous dinner salad as a meal! Thank you!
Thank you! We are definitely going to see a lot more of this dressing!
Yum!!! That salad looks absolutely amazing. I have added it to my list of recipes to make this summer!
Thank you! I hope you enjoy it as much as we do!
Lovely salad, a feast for the eyes. Like all the commenters I think the dressing could anoint anything.
I love farm stands, super fresh vegetables. Please tell me, what are ‘smudge sticks’? :))
Thanks Mary! I hope you try the dressing.
Smudge sticks are little bundles of herbs, usually sage and cedar, that are lit and the smoke used to purify a room or house or other space. The roots are in native American ritual, and most folks I know around here take it seriously and use the ritual whenever we move into a new home, or if there has been sickness or sadness.
I am amazed that you think any of this salad would be left over for the next day. Once my daughter and grandchildren saw it it would be GONE! Great idea for the combination.
Thanks! It does make a lot Elizabeth!
It’s a salad. No, it’s a taco. No, it’s BOTH! Hungry now, dinner time here. Chicken and rice for us tonight. HUGS
Thanks Christy! It’s pretty handy to have this in the fridge, and I didn’t even mention the frittata! The sauce was great on that too!
I love a salad which is a whole meal! And what an absolutely delicious this one is! 😋
Thank you! This salad has heft enough to stand as a meal, yet is perfect as a side dish as well. Makes a ton for a gathering.
What a lovely ritual. So glad I asked you to explain.
It is a lovely ritual, and I believe there is much to be said of the practice!
I love everything about this salad, especially the wild dressing! Yum!
Thanks Jeff! The dressing was really delicious, and I’ve made it again since!
This looks so colorful, fresh and delicious Dorothy!
Thanks Diane! We really enjoy this one.