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

By , Test Kitchen Director · 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 blends (about 4 ears) fresh corn kernels, (15 oz) black beans, drained and rinsed, medium red bell pepper, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Fire-Roasted Corn and Black Bean Salad with Cilantro Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

Related recipes