AirVenture Corn and Black Bean Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant summer salad featuring charred corn, protein-rich black beans, and a zesty lime-cilantro dressing, perfect for outdoor gatherings inspired by the Experimental Aircraft Association's AirVenture event. This American-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs fresh corn kernels, black beans, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups fresh corn kernels
• 1 can (15 oz), rinsed and drained black beans
• 1, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat a grill pan over medium-high heat. Add 2 cups fresh corn kernels and cook for 3-4 minutes per side until lightly charred, then transfer to a cutting board and chop into smaller pieces.
2. Step 2: In a large bowl, combine 1 can (15 oz) black beans (rinsed and drained), 1 diced red bell pepper, and 1/4 cup finely chopped red onion.
3. Step 3: Whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp salt, and 1/8 tsp black pepper to create a smooth dressing.
4. Step 4: Add the chopped charred corn to the bean mixture, then pour the dressing over and toss gently until all ingredients are evenly coated and the dressing clings to the vegetables.