Latin-Style Black Bean and Roasted Corn Salad

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

A vibrant salad combining smoky roasted corn, tender black beans, and zesty lime dressing for a refreshing side or light meal. This Latin American-inspired salad recipe (vegetarian, gluten free), ready in about 25 minutes, pairs fresh corn kernels, black beans, cooked and drained, red bell pepper, diced 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 4, 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 4 Latin American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a cast iron skillet over medium-high heat. Add 2 cups fresh corn kernels and roast, stirring occasionally, for 5-7 minutes until kernels are lightly charred and smoky.
  2. Step 2: In a large mixing bowl, combine the roasted corn, 1 can (15 oz) drained black beans, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, and 3 tbsp chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper. If using, stir in 1 small minced jalapeño for heat.
  4. Step 4: Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Let sit for 15 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Latin-Style Black Bean and Roasted Corn Salad 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 Latin-Style Black Bean and Roasted Corn 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 fresh corn kernels from drying out.

Can I substitute ingredients in Latin-Style Black Bean and Roasted Corn 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 Latin-Style Black Bean and Roasted Corn Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Latin-Style Black Bean and Roasted Corn 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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