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Charred Corn Salad [vegan] [gluten free] | The Flexitarian

Charred Corn Salad [vegan] [gluten free]

This simple charred corn salad makes a tasty and delicious end of summer or early autumn dish.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Quick & Easy, Salads
Cuisine Mexican
Servings 4 people
Calories 276 kcal


  • grill or BBQ
  • salad bowl


  • 3 ears of corn
  • 400 g can black beans
  • ½ red onion (finely sliced)
  • 200 g cherry tomatoes (halved)
  • ½ orange pepper (diced)
  • 20 g fresh coriander


  • 3 Tbsp olive oil
  • 1 garlic clove minced
  • ¾ tsp cumin
  • Juice of 2-3 limes
  • 2-3 tsp maple syrup
  • chilli powder to taste
  • salt


  • Heat the grill to medium. Please corn on an oven tray and grill the corn until charred all over. This should take around 15mins. (Alternatively, you can grill the corn on the BBQ).
  • Prepare the rest of the ingredients while the corn is grilling.
  • Wash and drain the black beans and place them in a salad bowl. Add the finely sliced onion, cherry tomatoes cut in halves, diced orange pepper and finely chopped coriander.
  • When the corn is charred all over, remove it from the oven and leave it to cool for a few minutes. Using a sharp knife, cut the corn kernels off the cobs trying to keep as many clusters as you can.
  • Place the charred corn in the salad bowl. Add the dressing ingredients and mix everything together. Adjust the amount of lime juice, maple syrup, salt and chilli powder to suit your own taste. Serve at room temperature.


Serving: 250gCalories: 276kcalCarbohydrates: 36gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 404mgPotassium: 695mgFiber: 9gSugar: 9gVitamin A: 1183IUVitamin C: 40mgCalcium: 58mgIron: 3mg
Keyword corn
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