Omaha-Inspired Grilled Corn and Black Bean Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smoky grilled corn and black bean salad blending fresh veggies and a tangy lime dressing, perfect for family fun days or casual gatherings. This mexican-inspired salads (vegetarian) ready in about 27 minutes pairs ears, husked fresh corn on the cob, (15 oz), drained and rinsed black beans, halved cherry tomatoes 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 220 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.

Prep: 15 min Cook: 12 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat. Place 3 ears of husked fresh corn on the grill and cook for 10-12 minutes, turning every 3 minutes until the kernels are charred and tender. Remove and let cool.
  2. Step 2: Once cooled, cut the grilled corn kernels off the cob using a sharp knife into a large mixing bowl.
  3. Step 3: Add 1 can (15 oz) drained and rinsed black beans, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 1 small minced jalapeño to the bowl.
  4. Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. Chill for 15 minutes before serving to meld flavors.

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Frequently asked questions

How long does Omaha-Inspired Grilled Corn and Black Bean Salad take to make?

Total time is about 27 minutes (15 min prep + 12 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 Omaha-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 halved cherry tomatoes from drying out.

Can I substitute ingredients in Omaha-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 Omaha-Inspired Grilled Corn and Black Bean 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 Omaha-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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