Grilled Corn and Black Bean Salad with Cilantro-Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful and vibrant salad featuring smoky grilled corn, black beans, cherry tomatoes, and red onion, tossed in a zesty cilantro-lime dressing. This mexican-inspired salads (vegetarian) ready in about 27 minutes blends ears corn on the cob, (15 oz) black beans, rinsed and drained, cherry tomatoes, halved 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: 12 min Serves 6 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Husk 4 ears of corn and grill directly on the grates for 10-12 minutes, turning every 3 minutes, until kernels are lightly charred and smoky.
  2. Step 2: Remove corn from grill and let cool slightly. Using a sharp knife, cut kernels off the cob into a large bowl.
  3. Step 3: To the bowl with 2 cups grilled corn kernels, add 1 can (15 oz) rinsed and drained black beans, 1 cup halved cherry tomatoes, 1/2 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
  4. Step 4: In a small bowl, whisk together 1/4 cup lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 1 small minced jalapeño if using. Pour dressing over salad ingredients and toss gently to combine.
  5. Step 5: Let salad rest for 10 minutes at room temperature to meld flavors before serving as a vibrant side dish for summer cookouts or patriotic celebrations.

Frequently asked questions

How long does Grilled Corn and Black Bean Salad with Cilantro-Lime Dressing take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled 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 Grilled 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 Grilled 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 Grilled Corn and Black Bean Salad with Cilantro-Lime Dressing 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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