Charcoal-Grilled Corn and Black Bean Salad with Cilantro Lime Dressing
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Pour the cilantro lime dressing over the corn and black bean mixture and toss gently to coat all ingredients evenly.
- Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
Frequently asked questions
How long does Charcoal-Grilled Corn and Black Bean Salad with Cilantro Lime Dressing take to make?
Total time is about 27 minutes (15 min prep + 12 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 Charcoal-Grilled Corn and Black Bean Salad with Cilantro Lime Dressing?
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 corn on the cob from drying out.
Can I substitute ingredients in Charcoal-Grilled Corn and Black Bean Salad with Cilantro Lime Dressing?
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 Charcoal-Grilled Corn and Black Bean Salad with Cilantro Lime Dressing for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Charcoal-Grilled Corn and Black Bean Salad with Cilantro Lime Dressing 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.
