Denver-Inspired Roasted Corn and Black Bean Salad with Cilantro-Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad celebrating fresh roasted corn and black beans tossed in a zesty cilantro-lime dressing, perfect for regional summer gatherings. This american-inspired salads (vegetarian, gluten free) ready in about 23 minutes blends (about 4 ears) fresh corn kernels, (15 oz), rinsed and drained black beans, diced red bell pepper 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 180 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: 8 min Serves 6 American cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill pan or cast iron skillet over medium-high heat. Add 3 cups fresh corn kernels and dry roast, stirring occasionally, for about 6-8 minutes until the corn is slightly charred and fragrant.
  2. Step 2: In a large bowl, combine the roasted corn with 1 can rinsed and drained black beans, 1 diced red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, 1/4 tsp black pepper, and 1 minced jalapeño until emulsified.
  4. Step 4: Pour the dressing over the salad and toss thoroughly to coat all ingredients with the zesty dressing.
  5. Step 5: Chill the salad for at least 30 minutes to allow flavors to meld before serving as a refreshing regional side dish.

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Frequently asked questions

How long does Denver-Inspired Roasted Corn and Black Bean Salad with Cilantro-Lime Dressing take to make?

Total time is about 23 minutes (15 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Denver-Inspired Roasted 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 Denver-Inspired Roasted 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 Denver-Inspired Roasted 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 Denver-Inspired Roasted Corn and Black Bean Salad with Cilantro-Lime Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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