Philo Farnsworth Inspired Smoky Grilled Corn and Black Bean Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A smoky grilled corn and black bean salad bursting with fresh citrus and cilantro, celebrating innovation and growth reminiscent of the rise of television ownership. This Mexican-inspired salad recipe, ready in about 27 minutes, pairs fresh corn on the cob, husked, canned black beans, drained and rinsed, cherry tomatoes, halved 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.

Ingredients

• 4 ears fresh corn on the cob, husked
• 15 oz (1 can) canned black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh cilantro, chopped
• 3 tbsp (about 2 limes) lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly brush 4 ears of husked fresh corn on the cob with 1 tbsp olive oil.
2. Step 2: Place the corn on the grill and cook for 10-12 minutes, turning every 3 minutes, until the kernels are charred and smoky in spots. Remove and let cool slightly.
3. Step 3: Once cooled, cut the kernels off the cobs into a large mixing bowl.
4. Step 4: Add 15 oz drained and rinsed canned black beans, 1 cup halved cherry tomatoes, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro to the bowl with the corn.
5. Step 5: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp lime juice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
6. Step 6: Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste and serve chilled or at room temperature.