Grilled Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 festive, smoky grilled corn and black bean salad with a zesty lime dressing, perfect for summer cookouts and. This American-inspired Fourth of July recipe (vegetarian), ready in about 27 minutes, pairs fresh corn on the cob, black beans, 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.

Prep: 15 min Cook: 12 min Serves 4 American cuisine 210 cal/serving

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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

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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.