Loveland Grilled Corn and Black Bean Salad
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 salads (vegetarian) ready in about 27 minutes pairs ears fresh corn on the cob, husked, black beans, cooked and drained, medium 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Loveland Grilled Corn and Black Bean Salad take to make?
Total time is about 27 minutes (15 min prep + 12 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 Loveland Grilled Corn and Black Bean 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 medium red bell pepper, diced from drying out.
Can I substitute ingredients in Loveland Grilled Corn and Black Bean 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 Loveland Grilled Corn and Black Bean Salad 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 Loveland Grilled Corn and Black Bean Salad 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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