Honey-Roasted Corn and Black Bean Salad
A vibrant summer salad featuring honey-roasted corn kernels, black beans, fresh herbs, and a lime dressing that balances sweetness and tang. This mexican-inspired summer cookout (vegetarian, gluten free) ready in about 30 minutes pairs (from about 4 ears) fresh corn kernels, (15 oz), drained and rinsed 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 190 calories and feeds 6, 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
- 3 cups (from about 4 ears) fresh corn kernels
- 1 can (15 oz), drained and rinsed black beans
- 1 medium, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/3 cup, chopped fresh cilantro
- 2 tbsp honey
- 3 tbsp olive oil
- 3 tbsp fresh lime juice
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 cups fresh corn kernels with 2 tbsp honey and 1 tbsp olive oil on a baking sheet. Roast for 15-20 minutes, stirring halfway, until corn is golden and slightly caramelized.
- Step 2: In a large bowl, combine the roasted corn, 1 can (15 oz) drained and rinsed black beans, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp fresh lime juice, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp freshly ground black pepper to create the dressing.
- Step 4: Pour the dressing over the salad ingredients and toss gently to combine. Chill in the refrigerator for 30 minutes before serving to let flavors meld.
Frequently asked questions
How long does Honey-Roasted Corn and Black Bean Salad take to make?
Total time is about 30 minutes (10 min prep + 20 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 Honey-Roasted 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 Honey-Roasted 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 Honey-Roasted Corn and Black Bean Salad 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 Honey-Roasted Corn and Black Bean Salad vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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