Charcoal-Grilled Corn and Black Bean Salad with Cilantro Lime Dressing

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A vibrant summer salad featuring smoky grilled corn and protein-rich black beans tossed in a zesty cilantro lime dressing. This Mexican-inspired salad recipe (vegetarian), ready in about 27 minutes, pairs fresh corn on the cob, 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 220 calories and feeds 6, 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

• 4 ears, husked fresh corn on the cob
• 1 1/2 cups cooked or canned, drained and rinsed black beans
• 1 medium, diced red bell pepper
• 1 small, finely chopped red onion
• 1/2 cup, chopped fresh cilantro
• 3 tbsp fresh lime juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill 4 husked ears of corn for 10-12 minutes, turning every 3 minutes until charred on all sides and fragrant. Remove and let cool.
2. Step 2: Once cooled, cut kernels off the cob with a sharp knife into a large mixing bowl. Add 1 1/2 cups drained and rinsed black beans, 1 diced red bell pepper, 1 finely chopped small red onion, and 1/2 cup chopped fresh cilantro.
3. Step 3: In a separate small bowl, whisk together 3 tbsp fresh lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified and fragrant.
4. Step 4: Pour the cilantro lime dressing over the corn and black bean mixture and toss gently to coat all ingredients evenly.
5. Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.