Corn and Black Bean Salad with Cilantro Lime Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh and colorful salad featuring sweet grilled corn and hearty black beans, tossed in a zesty cilantro lime dressing for a vibrant side or light meal. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 25 minutes, pairs fresh corn on the cob, canned 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 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Grill 3 husked ears of corn for 8-10 minutes, turning occasionally, until kernels are slightly charred and tender. Let cool, then carefully cut kernels off the cob into a large mixing bowl.
  2. Step 2: To the bowl with 2 cups grilled corn kernels, add 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh cilantro leaves.
  3. Step 3: In a small bowl, whisk together 1/4 cup freshly squeezed lime juice, 3 tbsp extra virgin olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
  4. Step 4: Pour the cilantro lime vinaigrette over the salad mixture and toss gently until evenly coated. Chill for 15 minutes before serving to allow flavors to meld.

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