Midwest-Inspired Grilled Corn and Black Bean Salad

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

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 salad recipe (vegetarian), ready in about 30 minutes, pairs fresh corn on the cob, red bell pepper, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.