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Yesterday, I hit the halfway mark. I’m already at the 20 week mark, and I can’t believe how fast this pregnancy is flying by.

This is the first time I have been visibly pregnant in the summer. And I’m starting to think that there is a reason that I spent most of the “big” months of my last 2 pregnancies in the colder months. This whole carrying-extra-weight-in-the-heat thing isn’t all that much fun. I will totally admit that on most nights, I am completly just cooking to survive. Simplicity is the name of the game. And really, the less heat, the better.

This salad is the perfect summertime meal – whether you are carrying a baby in your belly or not. I originally picked it because it sounded easy, but I seriously devoured this salad. I loved it. It’s a bonus that I didn’t have to turn on the stove or the oven, but none of that even mattered when I took my first bite. Don’t skip the avocado on this – I think that was the perfect touch that completed this salad. And really – there wasn’t anything about this that I didn’t love!!

What is your favorite summertime meal?


Grilled Corn and Black Bean Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

Grilled Corn and Black Bean Salad

Grilled corn is combined with black breans, radishes, scallions, cilantro, queso fresco and avocados for a satisfying, meat-free summer meal.


  • 4 ears fresh corn, shucked
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 bunch radishes, trimmed and thinly sliced
  • 3 scallions, thinly sliced
  • 1/3 cup chopped cilantro
  • 4 oz. queso fresco, crumbled
  • 1-2 avocados, thinly sliced


  1. Preheat a grill to medium. Cook the corn until evenly charred, about 10 minutes. Let cool completely.
  2. In a large bowl, whisk together the olive oil, lime juice, chini powder and 1/2 teaspoon salt. Cut the corn from the cobs and add to the bowl. Add in the beans, radishes, scallions and cilantro.
  3. Divide the salad among 4 plates and top with the queso fresco and avocado.
  4. -----------------
  5. adapted from Every Day with Rachael Ray June 2012

Get your grill on with these other grilled salads:

Grilled Potato Salad with Blue Cheese Vinaigrette from Farmgirl’s Dabbles
Grilled Corn Salad with Salsa Verde Ranch from Elise’s Kitchen
Grilled Radicchio Salad from Simply Recipes


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10 Responses to Saturdays with Rachael Ray – Grilled Corn and Black Bean Salad

  1. Kim says:

    I was pregnant all throughout the summer with my second one and BOY oh BOY do I know what you’re talking about. It’s tough! This salad looks right up my alley though. I’m definitely pinning it! Stay cool:)

  2. that looks so delicious! i love the avocado and all the yummy veggies!

  3. I love salads like this in the summer – love the grilled corn and black beans!

  4. I have a corn and black bean couscous salad I make all the time. But I like the addition of radishes to this version.

  5. vianney says:

    I was also pregnant during the summer, not fun at all. this salad looks amazing and no stove top required, even better!

  6. Joanne says:

    Pregnant or not, this is definitely a healthy light meal that is not to be missed! Bookmarked!

  7. What a refreshing salad! I absolutely love everything in this!

  8. grace says:

    this is my kind of salad, deborah–a really refreshing and satisfying combination of ingredients. the radishes are a nice surprise!

  9. Riley says:

    Looks delicious! I love the addition of radishes!

  10. Chels R. says:

    I’m loving the radishes in this salad! Congrats on being half way there! I’m 5 weeks behind you :)

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