Edina-Inspired Roasted Corn and Black Bean Salad
A vibrant, fresh salad featuring roasted corn and black beans with a zesty lime dressing, capturing the flavors of Edina and its regional trails. This american-inspired salads (vegetarian) ready in about 30 minutes pairs (from about 3 ears) fresh corn kernels, (15 oz) black beans, drained and rinsed, red bell pepper, diced 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 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
- 2 cups (from about 3 ears) fresh corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat the oven to 425°F. Spread 2 cups fresh corn kernels evenly on a baking sheet and roast for 12-15 minutes, stirring halfway through, until lightly charred and fragrant.
- Step 2: In a large mixing bowl, combine the roasted corn with 1 can (15 oz) drained and rinsed black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the corn and bean mixture and toss gently until well coated. Let the salad sit for 10 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 Edina-Inspired Roasted Corn and Black Bean Salad take to make?
Total time is about 30 minutes (15 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 Edina-Inspired 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 red bell pepper, diced from drying out.
Can I substitute ingredients in Edina-Inspired 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 Edina-Inspired 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 Edina-Inspired 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.
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