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

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegetarian, gluten free), ready in about 25 minutes, pairs fresh corn kernels, black beans, drained and rinsed, 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 rice, quinoa, or a quick salad. 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: 10 min Serves 6 Mexican cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 cups (about 4 ears) fresh corn kernels
1 can (15 oz) black beans, drained and rinsed
1 medium red bell pepper, diced
3 stalks green onions, sliced
1/2 cup chopped fresh cilantro leaves
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
1 small jalapeño, seeded and finely chopped
1 teaspoon honey

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
Step 4: Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.
Step 5: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and intensify.