Fourth of July Grilled Corn and Black Bean Salad
A festive, smoky grilled corn and black bean salad with a zesty lime dressing, perfect for summer cookouts and 4th of July celebrations. This american-inspired 4th of july (vegetarian) ready in about 27 minutes pairs ears, husked fresh corn on the cob, (15 oz), drained and rinsed black beans, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, 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. 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, husked fresh corn on the cob
- 1 can (15 oz), drained and rinsed black beans
- 1 cup diced red bell pepper
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 seeded and finely chopped (optional) jalapeño
Instructions
- Step 1: Preheat grill to medium-high heat (about 400°F). Grill 4 ears of husked fresh corn for 10-12 minutes, turning every 3 minutes until charred and tender.
- Step 2: Let corn cool slightly, then cut kernels off the cobs into a large bowl.
- Step 3: Add 1 can (15 oz) drained and rinsed black beans, 1 cup diced red bell pepper, 1/2 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro to the bowl with corn.
- Step 4: 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 finely chopped seeded jalapeño if using.
- Step 5: Pour dressing over the salad, toss gently to combine, and refrigerate for 15 minutes before serving to let flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fourth of July Grilled Corn and Black Bean Salad take to make?
Total time is about 27 minutes (15 min prep + 12 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 Fourth of July Grilled 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 diced red bell pepper from drying out.
Can I substitute ingredients in Fourth of July Grilled 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 Fourth of July Grilled Corn and Black Bean Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Fourth of July Grilled Corn and Black Bean Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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