Muirfield Village-inspired Roasted Corn and Black Bean Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, smoky roasted corn and black bean salad with fresh lime and cilantro, perfect for a Memorial Tournament picnic or side dish. This mexican-inspired salads (vegetarian, gluten free) ready in about 25 minutes pairs (from about 4 ears) fresh corn kernels, (15 oz), drained and rinsed black beans, medium, 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 180 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.

Prep: 10 min Cook: 15 min Serves 6 Mexican cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F. Spread 3 cups of fresh corn kernels on a rimmed baking sheet and roast for 15 minutes, stirring halfway through, until the edges of the corn are slightly charred and smoky.
  2. Step 2: In a large bowl, combine the roasted corn, 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  4. Step 4: Pour the dressing over the salad and toss gently until everything is evenly coated. Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Muirfield Village-inspired Roasted Corn and Black Bean Salad take to make?

Total time is about 25 minutes (10 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 Muirfield Village-inspired Roasted 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, diced red bell pepper from drying out.

Can I substitute ingredients in Muirfield Village-inspired Roasted 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 Muirfield Village-inspired Roasted 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 Muirfield Village-inspired Roasted Corn and Black Bean Salad vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes