Festus-Style Roasted Corn and Black Bean Salad

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

A vibrant, hearty salad combining smoky roasted corn and black beans with a zesty lime-cilantro dressing, perfect for summer gatherings. This Latin American-inspired salad recipe (vegetarian, gluten free), ready in about 25 minutes, pairs fresh corn kernels, 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 180 calories and feeds 6, 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: 10 min Cook: 15 min Serves 6 Latin American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Spread 3 cups fresh corn kernels evenly on a baking sheet and roast for 15 minutes, stirring halfway, until lightly charred.
  2. Step 2: Transfer roasted corn to a large mixing bowl. Add 1 can (15 oz) drained and rinsed 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 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 1 small minced jalapeño if using.
  4. Step 4: Pour the dressing over the salad and toss thoroughly to combine all ingredients.
  5. Step 5: Let salad rest at room temperature for 10 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Festus-Style 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 Festus-Style 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 fresh corn kernels from drying out.

Can I substitute ingredients in Festus-Style 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 Festus-Style Roasted Corn and Black Bean Salad 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 Festus-Style Roasted Corn and Black Bean Salad 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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