Campfire-Spiced Black Bean and Corn Salad
A smoky, zesty salad combining black beans, grilled corn, and a tangy chipotle-lime dressing, perfect for camping or backyard gatherings. This mexican-inspired salads (vegan, gluten free) ready in about 17 minutes pairs (15 oz), drained and rinsed black beans, fresh or frozen corn kernels, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 can (15 oz), drained and rinsed black beans
- 1 1/2 cups, fresh or frozen corn kernels
- 1 medium, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh cilantro
- 3 tbsp lime juice
- 1 tsp chipotle powder
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat a grill or grill pan to medium-high heat (about 400°F). Toss 1 1/2 cups corn kernels in 1 tbsp olive oil and grill for 5-7 minutes until charred and smoky, stirring occasionally.
- Step 2: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, grilled corn, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp olive oil, 1 tsp chipotle powder, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Pour the dressing over the salad ingredients and toss gently until everything is well coated.
- Step 5: Refrigerate for 30 minutes to let the flavors meld before serving chilled or at room temperature.
Frequently asked questions
How long does Campfire-Spiced Black Bean and Corn Salad take to make?
Total time is about 17 minutes (10 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Campfire-Spiced Black Bean and Corn Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh or frozen corn kernels from drying out.
Can I substitute ingredients in Campfire-Spiced Black Bean and Corn Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Campfire-Spiced Black Bean and Corn Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Campfire-Spiced Black Bean and Corn Salad vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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