Fourth-Inning Grilled Corn and Black Bean Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A smoky grilled corn and black bean salad dressed with a tangy lime vinaigrette, perfect for summer gatherings. This Mexican-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs fresh corn on the cob, canned 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.

Ingredients

• 4 ears fresh corn on the cob
• 1 can (15 oz), drained and rinsed canned black beans
• 1 medium, diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). Grill 4 ears of fresh corn on the cob, turning every 2 minutes, for a total of 8-10 minutes until kernels are slightly charred and tender. Let cool, then cut kernels off the cobs.
2. Step 2: In a large bowl, combine the grilled corn kernels, 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Chill for 30 minutes before serving to allow flavors to meld.