Loveland Grilled Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A colorful, smoky salad featuring grilled corn and black beans, dressed in a zesty lime vinaigrette for a fresh summer side dish. This Mexican-inspired salad recipe (vegetarian), ready in about 27 minutes, pairs fresh corn on the cob, husked, 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 210 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.

Ingredients

• 4 ears fresh corn on the cob, husked
• 1 1/2 cups black beans, cooked and drained
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh cilantro, chopped
• 3 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). Place 4 husked ears of fresh corn directly on the grill and cook for 10-12 minutes, turning every 3-4 minutes until the kernels are charred and fragrant.
2. Step 2: Remove corn from grill and let cool slightly. Using a sharp knife, cut kernels off the cob and place in a large mixing bowl.
3. Step 3: Add 1 1/2 cups cooked and drained black beans, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro to the bowl.
4. Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp freshly ground black pepper until well combined.
5. Step 5: Pour the dressing over the salad and toss gently to combine all ingredients. Let sit for 10 minutes before serving to allow flavors to meld.