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Grilled Corn and Baked Bean Salad

Grilled Corn and Baked Bean Salad is a delightful and hearty dish that brings together the smoky flavors of grilled corn with the sweetness of baked beans. This colorful salad is packed with a variety of fresh vegetables and herbs, creating a delightful medley of tastes and textures. It's a perfect side dish for barbecues, picnics, or any summertime gathering.
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The Story

Grilled Corn and Baked Bean Salad features grilled corn kernels, which are charred to perfection, and baked beans that add a rich and sweet element to the dish. The salad also includes diced bell peppers, cherry tomatoes, red onions, and fresh cilantro for added crunch and flavor. The dressing is a tangy and slightly sweet vinaigrette, elevating the overall taste of the salad.


4 ears of corn, husked
1 can (15 ounces) baked beans, drained and rinsed
1 cup diced bell peppers (use a mix of colors for visual appeal)
1 cup cherry tomatoes, halved
1/2 cup diced red onion
1/4 cup chopped fresh cilantro or parsley
Salt and black pepper, to taste
For the Tangy Vinaigrette Dressing:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup (adjust sweetness to your preference)
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and black pepper, to taste
4 Servings

Prep Time:

0 Hrs 20 Mins

Cook Time:

0 Hrs 10 Mins

Total TIme:

0 Hrs 0 Mins



Preheat the grill to medium-high heat.


Grill the corn on the preheated grill, turning occasionally, until the kernels are charred and slightly tender, about 8-10 minutes. Remove the corn from the grill and let it cool for a few minutes.


Once the corn has cooled slightly, use a sharp knife to carefully cut the kernels off the cob. Place the grilled corn kernels in a large mixing bowl.


Add the drained and rinsed baked beans to the bowl with the corn.


Toss in the diced bell peppers, halved cherry tomatoes, diced red onion, and chopped cilantro (or parsley).


In a separate bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, minced garlic, salt, and black pepper to create the tangy vinaigrette dressing.


Drizzle the dressing over the salad and toss everything together until the ingredients are well coated with the vinaigrette.


Season the salad with additional salt and black pepper to your taste preferences.


Allow the flavors to meld by refrigerating the Grilled Corn and Baked Bean Salad for at least 30 minutes before serving.


Serve the salad as a delicious and satisfying side dish to accompany grilled meats, burgers, or as a standalone vegetarian option.

Tips for this recipe

For added heat and spice, you can include diced jalapeño or a pinch of red pepper flakes to the salad.

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