Roasted Southwest Corn and Black Bean Salad
A vibrant salad featuring fire-roasted corn, black beans, and a zesty lime-cilantro dressing with a hint of smoky chipotle. This mexican-inspired salads (vegetarian) ready in about 22 minutes pairs (from about 3 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 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Southwest Corn and Black Bean Salad take to make?
Total time is about 22 minutes (15 min prep + 7 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 Roasted Southwest 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 Roasted Southwest 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 Roasted Southwest 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 Roasted Southwest 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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