Festival-Style Grilled Corn and Black Bean Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful, smoky salad featuring grilled corn and black beans, perfect for outdoor events and lively gatherings. This mexican-inspired salads (vegetarian) ready in about 30 minutes pairs ears, husked fresh corn on the cob, (15 oz), drained and rinsed black beans, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (10 ratings) Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Grill 4 ears of husked fresh corn for 10-12 minutes, turning occasionally until charred and tender. Let cool, then cut kernels off the cob.
  2. Step 2: In a large bowl, combine the grilled corn kernels with 1 can (15 oz) drained and rinsed black beans, 1 medium diced red bell pepper, 1/2 small finely chopped red onion, and 1/3 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, salt and black pepper to taste, and 1 small minced jalapeño if using.
  4. Step 4: Pour the dressing over the salad mixture and toss gently to combine. Chill for at least 15 minutes before serving to let flavors meld.

Frequently asked questions

How long does Festival-Style Grilled 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 Festival-Style Grilled 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 Festival-Style Grilled 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 Festival-Style Grilled 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 Festival-Style Grilled 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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