Johnson's Black Bean & Corn Salad
A vibrant vegetarian salad featuring charred corn, black beans, and a lime-cilantro dressing that celebrates America's culinary diversity. This American-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs corn on the cob, black beans, 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- 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.
- 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.
- 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.
