Heirloom Bean and Roasted Corn Salad with Smoked Chili Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant salad combining roasted corn and heirloom beans tossed in a smoky chili vinaigrette, celebrating regional Southern ingredients. This american southern-inspired salads (vegetarian) ready in about 23 minutes pairs fresh corn kernels, red bell pepper, diced, red onion, finely chopped 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 220 calories and feeds 4, 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

• 2 cups heirloom beans (such as black-eyed peas and cranberry beans), cooked
• 1 1/2 cups (from about 2 ears) fresh corn kernels
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/4 cup olive oil
• 3 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp chipotle chili powder
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat a grill pan or skillet over medium-high heat. Add 1 1/2 cups fresh corn kernels and dry-roast, stirring occasionally, for 6-8 minutes until lightly charred and fragrant. Transfer to a large mixing bowl and let cool slightly.
2. Step 2: Add 2 cups cooked heirloom beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro to the bowl with the roasted corn.
3. Step 3: In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp chipotle chili powder, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until the vinaigrette is emulsified and smooth.
4. Step 4: Pour the smoky chili vinaigrette over the bean and corn mixture and toss gently until all ingredients are evenly coated. Let the salad rest for 10 minutes before serving to allow the flavors to meld.