Grilled Corn and Black Bean Salad
A smoky grilled corn and black bean salad tossed with fresh lime and cilantro, celebrating the spirit of the 4th of July. This mexican-inspired mexican (vegan) ready in about 27 minutes pairs ears, husked fresh corn on the cob, drained and rinsed canned black beans, medium, 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.
Ingredients
- 4 ears, husked fresh corn on the cob
- 1 cup, drained and rinsed canned black beans
- 1 medium, diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat. Grill 4 ears of husked corn directly over the heat for 10-12 minutes, turning every 3 minutes until the kernels are slightly charred and smoky.
- Step 2: Let the grilled corn cool for 5 minutes, then cut the kernels off the cobs using a sharp knife and transfer into a large bowl.
- Step 3: To the bowl add 1 cup drained and rinsed canned black beans, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 4: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until combined and pour over the salad.
- Step 5: Toss everything gently to coat and refrigerate for 10 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does 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 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 medium, diced red bell pepper from drying out.
Can I substitute ingredients in 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 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 Grilled Corn and Black Bean Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
