Honey-Roasted Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

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 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 recipe (vegetarian, gluten free), ready in about 30 minutes, pairs fresh corn kernels, black beans, 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 rice, quinoa, or a quick salad. 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: 10 min Cook: 20 min Serves 6 Mexican cuisine 190 cal/serving

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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

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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.