Charred Street-Style Corn and Black Bean Salad
A vibrant Mexican-inspired salad with smoky charred corn, creamy black beans, and zesty lime dressing perfect for summer gatherings. This Mexican-inspired salad recipe (vegan option), ready in about 25 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 210 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 can (15 oz), drained and rinsed black beans
- 1 medium, diced red bell pepper
- 1 small, finely diced red onion
- 1/2 cup chopped cilantro
- 3 tbsp fresh lime juice
- 2 tbsp mayonnaise
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a grill pan over high heat and brush 4 ears of husked corn with 2 tbsp olive oil. Grill the corn for 10 minutes, turning every 2 minutes, until kernels are charred and smoky. Let cool slightly, then cut kernels off the cob into a large mixing bowl.
- Step 2: Add 1 can (15 oz) drained and rinsed black beans, 1 medium diced red bell pepper, 1 small finely diced red onion, and 1/2 cup chopped cilantro to the bowl with the corn.
- Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp mayonnaise, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Pour the dressing over the salad and toss gently to combine. Serve chilled or at room temperature.
Frequently asked questions
How long does Charred Street-Style Corn and Black Bean Salad take to make?
Total time is about 25 minutes (15 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 Charred Street-Style 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 fresh corn on the cob from drying out.
Can I substitute ingredients in Charred Street-Style 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 Charred Street-Style Corn and Black Bean Salad 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 Charred Street-Style Corn and Black Bean Salad vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
