Carnival-Style Spiced Corn and Black Bean Salad
A vibrant, smoky black bean salad with grilled corn, perfect for festive gatherings or casual summer meals. This latin american-inspired salads (vegetarian) ready in about 20 minutes pairs (about 3 ears) fresh corn kernels, (15 oz), drained and rinsed black beans, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 2 cups (about 3 ears) fresh corn kernels
- 1 can (15 oz), drained and rinsed black beans
- 1 medium, diced red bell pepper
- 1/2 small, finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 tbsp, freshly squeezed lime juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat a large skillet over medium-high heat and add 2 cups fresh corn kernels. Cook for 5-7 minutes, stirring occasionally until the corn is lightly charred and fragrant.
- Step 2: In a large bowl, combine the charred corn, 1 can (15 oz) drained and rinsed black beans, 1 diced red bell pepper, 1/2 finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 3 tbsp lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated and the salad is vibrant and glossy.
- Step 5: Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Carnival-Style Spiced Corn and Black Bean Salad take to make?
Total time is about 20 minutes (10 min prep + 10 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 Carnival-Style Spiced Corn and Black Bean 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 medium, diced red bell pepper from drying out.
Can I substitute ingredients in Carnival-Style Spiced Corn and Black Bean 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 Carnival-Style Spiced Corn and Black Bean 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 Carnival-Style Spiced Corn and Black Bean Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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