ultimate grilled corn salad recipe

ultimate grilled corn salad

prep time: 20 minutes
cook time: 10 minutes
ready in: 30 minute

makes: 12 servings, 3/4 cup each


  • 5 ears of corn, husks and silks removed
  • 1 pkg. (5 oz.) baby spinach
  • 2 cans (15 oz. each) black beans, rinsed and drained*
  • 3 tomatoes, seeded and diced
  • 1 small red onion, thinly sliced
  • 1 cup chipotle ranch dressing
  • 1 ½ cups shredded Mexican-style cheese blend (6 oz.)
  • 6 bacon slices, cooked and crumbled
  • Fresh cilantro (optional)


  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F–400°F). Grill corn, uncovered, 10–12 minutes or until tender, turning frequently. Transfer corn to a cutting board; let cool. When cool enough to handle, cut kernels from cob and place on a plate. Set aside.
  2. Place spinach in the bottom of a large glass serving bowl. Layer evenly with beans, corn kernels, diced tomatoes and onion slices. Drizzle dressing evenly over top. Sprinkle with cheese, bacon and (if desired) cilantro, and serve.

*Dry drained beans on paper towels to keep them from discoloring the dressing.

If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free

Per serving: 200 calories, 12g fat, 5g saturated fat, 20mg cholesterol, 420mg sodium, 14g carbohydrate, 4g fiber, 2g sugars, 9g protein

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.