Miso-Glazed Black Bean and Corn Salad
A vibrant, protein-packed salad with a savory miso dressing, featuring fresh corn, black beans, and a hint of citrus. This japanese-inspired salads (vegan, high-protein) ready in about 15 minutes pairs (15 oz), drained and rinsed black beans, fresh or thawed frozen corn kernels, diced red bell pepper 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 280 calories and feeds 4, 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
- 1 can (15 oz), drained and rinsed black beans
- 2 cups fresh or thawed frozen corn kernels
- 1, diced red bell pepper
- 1/4 cup, finely diced red onion
- 1/4 cup, chopped cilantro
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp lime juice
- to taste salt
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 2 tbsp sesame oil, and 1 tbsp lime juice until smooth.
- Step 2: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, 2 cups fresh corn kernels, 1 diced red bell pepper, and 1/4 cup finely diced red onion.
- Step 3: Pour the miso glaze over the bean mixture and toss gently to coat all ingredients.
- Step 4: Stir in 1/4 cup chopped cilantro and season with salt to taste.
- Step 5: Let the salad rest for 15 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 Miso-Glazed Black Bean and Corn Salad take to make?
Total time is about 15 minutes (15 min prep + 0 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 Miso-Glazed Black Bean and Corn 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 diced red bell pepper from drying out.
Can I substitute ingredients in Miso-Glazed Black Bean and Corn 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 Miso-Glazed Black Bean and Corn Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Miso-Glazed Black Bean and Corn Salad vegan?
Yes — this recipe is tagged vegan, high-protein, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Authentic flavor without any overpowering notes. The black beans and corn add great texture—will make this weekly.
- ★★★★★
My kids begged for seconds! The sweet-savory balance is spot-on, and it’s so easy to assemble for busy weeknights.
- ★★★★★
The glaze depth surprised me—so much better than store-bought. Served it at a potluck and got requests for the recipe.
