Fiesta Lime Grilled Corn and Black Bean Salad over Ground Turkey Taco Salad

Ha!  I love it!  I am already getting requests for certain types of recipes.  Well, since it is my neighbors Birthday and she requested some ground turkey/ground chicken recipes, I am going to push this recipe up on the posting list and present…


A light a refreshing summer salad…with zesty a twist

The title sounds a little redundant but I wasn’t sure what else to call it.  Grilled corn, black beans, ripe tomatoes, red onion and avocado, marinated in a garlic-lime dressing ans sprinkled with fresh cilantro.  How amazing does that sound?  Make sure if you are using dry black beans you have let them soak overnight.

This salad could be a complete meal on its’ own or a yummy side dish.  We chose to put it over a ground turkey taco salad.  Homemade taco seasoning, crisp baby spinach, more ripe tomatoes, olives and cheddar cheese.  We also served blue corn chips on the side to help scoop shovel the taco salad in our mouths.  I am not a huge fan of beef so a lot of the time I use ground turkey or ground chicken.  Feel free to substitute ground beef here if that’s your preference.

Since Taco salads are very versatile and can be made to accommodate individual taste preferences, I will let you decide how to want to build your taco salads.  However I will provide you with my homemade taco seasoning.  It is so much better then any packaged stuff and it has a fraction of the sodium!  So much better for you!


Fiesta Lime Grilled Corn and Black Bean Salad over Taco Salad


  • 2 cups black beans, rinsed and drained (or 1 can drained and rinsed)
  • 1 cup frozen sweet corn, thawed
  • 1/2 cup tomatoes, roughly chopped
  • 1/4 cup finely chopped red onion
  • 1 Avocado peeled and chopped
  • 1 large handful fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 2-3 tablespoon freshly squeezed lime juice (about one lime)
  • Zest from 1 one lime
  • 2 cloves freshly minced garlic
  • Salt and Pepper, to taste



  1. Heat an indoor grill to high.
  2. Once heated, spray the grill with cooking spray and add the corn to the grill spreading it out as much as possible.  Grill for approximately 4-5 minutes.
  3. The best you can, gently stir the  corn every minute for even cooking.
  4. Turn off the grill, remove the corn to a medium bowl and set aside to cool.
  5. In a separate bowl, whisk together the olive oil, garlic, lime juice and zest.  Set aside.
  6. Add the chopped tomatoes, beans and onion to the bowl with the corn and stir.
  7. Gently toss with the marinade and chill for 30+ minutes prior to serving. Season with salt and pepper to taste.
  8. Before serving add avocado and stir and sprinkle with the fresh cilantro.

Notes:  Fresh corn on the cob can be used in place of frozen corn. Simply rub the corn with vegetable oil and grill it, cover down, for approximately 6-8 minutes. Rotate the corn every few minutes for even cooking.


Homemade Taco Seasoning


1 and 1/2 tablespoons chili powder

2 teaspoons sea salt

½ teaspoon black pepper

2 teaspoons ground cumin

1 teaspoon paprika

1 and 1/2  teaspoon dried oregano

1 tablespoon garlic powder

1 tablespoom onion powder

cayenne pepper to taste (optional)



Combine the ingredients in a small bowl and stir together. Store the mix in an airtight container. 2 ½ – 3 tablespoons is equal 1 packet of taco seasoning.

Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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