Chinle Roasted Corn and Black Bean Salad
A vibrant summer salad featuring caramelized corn and smoky black beans with bright citrus and fresh herbs. This southwestern-inspired salads (vegetarian) ready in about 25 minutes pairs fresh (from 3 ears) corn kernels, (15 oz), rinsed and drained black beans, medium, diced 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 200 calories and feeds 4, 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
- 3 cups fresh (from 3 ears) corn kernels
- 1 can (15 oz), rinsed and drained black beans
- 1 medium, diced red bell pepper
- 1/4 cup, finely diced red onion
- 1/4 cup, chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Spread corn kernels on a baking sheet and roast for 15 minutes until slightly caramelized and golden at edges.
- Step 2: In a large bowl, combine roasted corn, rinsed black beans, diced red bell pepper, and finely diced red onion.
- Step 3: Whisk lime juice, olive oil, cumin, salt, and pepper in a small bowl. Pour over vegetable mixture and toss until evenly coated.
- Step 4: Stir in chopped cilantro and let sit for 5 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chinle Roasted Corn and Black Bean Salad take to make?
Total time is about 25 minutes (10 min prep + 15 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 Chinle Roasted 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 Chinle Roasted 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 Chinle Roasted 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 Chinle Roasted 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.
What others are saying
- ★★★★★
Loved the smoky corn! Made for my kids, they devoured it.
- ★★★★★
This recipe is a keeper. The flavors are amazing.
- ★★★★★
Perfect summer salad, so refreshing.
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