Roasted Southwest Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A vibrant salad featuring fire-roasted corn, black beans, and a zesty lime-cilantro dressing with a hint of smoky chipotle. This Mexican-inspired salad recipe (vegetarian), ready in about 22 minutes, pairs fresh corn kernels, black beans, 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 210 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

• 2 cups (from about 3 ears) fresh corn kernels
• 1 can (15 oz), drained and rinsed black beans
• 1 medium, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 3 tbsp (about 1 lime) lime juice
• 2 tbsp olive oil
• 1/2 tsp chipotle powder
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat a grill pan or skillet over medium-high heat until hot, about 3 minutes. Add 2 cups fresh corn kernels and cook, stirring occasionally, for 5-7 minutes until the corn is lightly charred and smoky.
2. Step 2: Transfer the charred corn to a large mixing bowl. Add 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp chipotle powder, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the corn and bean mixture and toss gently to combine. Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.