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

By · Reviewed by AislePrompt Editorial · ·

A vibrant summer salad featuring smoky grilled corn and protein-rich black beans tossed in a zesty cilantro lime dressing. This mexican-inspired salads (vegetarian) ready in about 27 minutes blends ears, husked fresh corn on the cob, medium, diced red bell pepper, small, finely chopped red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 12 min Serves 6 Mexican cuisine 220 cal/serving
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Ingredients

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.

Equipment for this recipe

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charcoal-Grilled Corn and Black Bean Salad with Cilantro Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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