Jazz-Inspired Sweet Corn and Black Bean Salad with Lime Vinaigrette

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

A refreshing and colorful salad featuring sweet roasted corn, black beans, and bell peppers tossed in a zesty lime vinaigrette, perfect for a soulful summer side. This mexican-inspired salads (vegetarian) ready in about 25 minutes pairs (from about 4 ears) fresh corn kernels, (15 oz), drained and rinsed black beans, medium, diced red bell pepper 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 180 calories and feeds 6, 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.

Prep: 15 min Cook: 10 min Serves 6 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill pan or cast iron skillet over medium-high heat until hot. Add 3 cups fresh corn kernels and cook, stirring occasionally, for 5-6 minutes until the corn is lightly charred and fragrant. Remove from heat and let cool.
  2. Step 2: In a large mixing bowl, combine the charred corn, 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1 diced medium green bell pepper, 1/2 finely chopped red onion, and 1/4 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 1/4 cup freshly squeezed lime juice, 3 tbsp olive oil, 1 tbsp honey, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  4. Step 4: Pour the lime vinaigrette over the salad and toss gently until all ingredients are evenly coated.
  5. Step 5: Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.

Frequently asked questions

How long does Jazz-Inspired Sweet Corn and Black Bean Salad with Lime Vinaigrette take to make?

Total time is about 25 minutes (15 min prep + 10 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 Jazz-Inspired Sweet Corn and Black Bean Salad with Lime Vinaigrette?

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 Jazz-Inspired Sweet Corn and Black Bean Salad with Lime Vinaigrette?

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 Jazz-Inspired Sweet Corn and Black Bean Salad with Lime Vinaigrette 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 Jazz-Inspired Sweet Corn and Black Bean Salad with Lime Vinaigrette 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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