Fire-Roasted Corn and Black Bean Salad with Cilantro Lime Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, smoky salad combining fire-roasted sweet corn, black beans, and fresh vegetables tossed in a zesty cilantro lime dressing. This mexican-inspired cinco de mayo (vegetarian, gluten free) ready in about 25 minutes pairs (about 4 ears) fresh corn kernels, (15 oz) black beans, drained and rinsed, medium red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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.

Prep: 15 min Cook: 10 min Serves 6 Mexican cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat and cook 3 cups fresh corn kernels for 5-7 minutes, stirring occasionally, until lightly charred and smoky.
  2. Step 2: In a large mixing bowl, combine the fire-roasted corn with 1 can (15 oz) drained and rinsed black beans, 1 medium diced red bell pepper, 3 sliced green onions, 1/2 cup chopped fresh cilantro, and 1 small finely chopped jalapeño.
  3. Step 3: In a separate small bowl, whisk together 1/4 cup fresh lime juice, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon ground cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon honey until emulsified.
  4. Step 4: Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.
  5. Step 5: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and intensify.

Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Fire-Roasted Corn and Black Bean Salad with Cilantro Lime Dressing?

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 red bell pepper, diced from drying out.

Can I substitute ingredients in Fire-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 Fire-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 Fire-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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