Midwest-Inspired Grilled Corn and Black Bean Salad
A vibrant, char-grilled corn and black bean salad with fresh herbs and a zesty lime dressing perfect for summer gatherings. This latin american-inspired salads (vegetarian) ready in about 30 minutes pairs ears fresh corn on the cob, diced red bell pepper, finely chopped red onion 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
- 1 1/2 cups black beans (canned, drained and rinsed)
- 1 cup diced red bell pepper
- 1/2 cup finely chopped red onion
- 1/4 cup chopped cilantro
- 1/4 cup fresh lime juice
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small, seeded and minced jalapeño
Instructions
- Step 1: Preheat grill or grill pan over medium-high heat. Husk 4 ears fresh corn, brush with 1 tbsp olive oil, and grill for 10 minutes, turning occasionally until charred and tender. Let cool, then cut kernels off the cob.
- Step 2: In a large bowl, combine grilled corn kernels, 1 1/2 cups drained and rinsed black beans, 1 cup diced red bell pepper, 1/2 cup finely chopped red onion, and 1/4 cup chopped cilantro.
- Step 3: In a small bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 1 small minced jalapeño until emulsified.
- Step 4: Pour the dressing over the salad ingredients and toss gently to combine, allowing flavors to meld for 15 minutes before serving chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Midwest-Inspired Grilled Corn and Black Bean Salad take to make?
Total time is about 30 minutes (15 min prep + 15 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 Midwest-Inspired 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 ears fresh corn on the cob from drying out.
Can I substitute ingredients in Midwest-Inspired 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 Midwest-Inspired 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 Midwest-Inspired 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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