Memorial Day Grilled Corn and Black Bean Salad with Cilantro-Lime Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A colorful and refreshing salad with smoky grilled corn, hearty black beans, and zesty cilantro-lime dressing perfect for outdoor celebrations. This Mexican-inspired holiday recipe (vegan), ready in about 25 minutes, pairs fresh corn on the cob, black beans, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 6 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat. Grill 4 ears of husked fresh corn, turning occasionally, for 8-10 minutes until kernels are lightly charred and tender. Let cool, then cut kernels off the cobs.
  2. Step 2: In a large bowl, combine grilled corn kernels, 1 can (15 oz) drained and rinsed black beans, 1 diced red bell pepper, 1/2 finely chopped red onion, 1 cup halved cherry tomatoes, and 1/2 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 1/4 cup fresh lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until well emulsified.
  4. Step 4: Pour the cilantro-lime dressing over the salad and toss gently to combine. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

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