Print Recipe
5 from 2 votes

Layered Grilled Corn Salad

Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Salad
Keyword: layered corn salad, layered salad, summer salad
Servings: 8


  • 6 ears corn husks and silks removed (about 3 cups)
  • Olive oil spray
  • Salt and pepper
  • 1 small green bell pepper diced
  • 1 small yellow bell pepper diced
  • 2 cans black beans rinsed and drained
  • 1 cup dairy-free Parmesan cheese
  • 2 cups lettuce finely chopped
  • 2 cups cherry tomatoes halved
  • 1 small red onion diced (about 1/2 cup)
  • 2 avocados peeled and cubed (*optional)
  • 1/4 cup cilantro chopped
  • 1/2 cup basil chopped
  • Briannas Cilantro Lime Dressing


  • Prepare and preheat your grill to high heat. Spray the corn on the cob and grill for a few minutes on each side until charred and done—a total of around 8 minutes. Lightly salt and pepper.
  • When the corn is cool enough to handle, slice the kernels off the cob and place into a large bowl; put in fridge to cool.
  • Layer all the prepared veggies in a glass bowl (except the avocado).
  • Add avocado before serving. Garnish with fresh basil.
  • Pour dressing over veggies and toss to combine, or serve dressing on the side.
  • Serve immediately. Enjoy!


If you don't have time to grill corn, you can replace it with 4 cups frozen corn. Thaw before adding to the salad by rinsing under cool water for a few minutes. Drain well.
Make your own dressing:
1 Tbsp. white wine vinegar, 2 Tbsp. lime juice, 1/2 Tbsp. honey, 2 Tbsp. avocado oil, 1 tsp., salt, 1 tsp. pepper. Combine vinegar, lime juice, honey, avocado oil, salt, and pepper.