Johnson's Black Bean & Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant vegetarian salad featuring charred corn, black beans, and a lime-cilantro dressing that celebrates America's culinary diversity. This american-inspired salads (vegetarian) ready in about 15 minutes pairs ears corn on the cob, (15 oz each) black beans, medium 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 220 calories and feeds 8, 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

• 4 ears corn on the cob
• 2 cans (15 oz each) black beans
• 1 medium red bell pepper
• 1/2 cup red onion
• 1/4 cup fresh cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Char 4 ears corn on a grill or cast-iron skillet over medium-high heat for 8-10 minutes, turning occasionally until lightly charred.
2. Step 2: Cut corn kernels from cob, then combine with 2 cans drained black beans, 1/2 cup diced red bell pepper, and 1/2 cup diced red onion in a large bowl.
3. Step 3: Whisk 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp sea salt, and 1/4 tsp black pepper, then pour over vegetable mixture and toss gently until evenly coated.