South San Antonio Black Bean and Roasted Corn Salad
A vibrant, protein-packed salad featuring roasted corn and black beans tossed with fresh vegetables and a tangy lime dressing. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 16 minutes, pairs fresh corn kernels, canned black beans, 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 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.
Ingredients
- 2 cups (from about 3 ears) fresh corn kernels
- 1 can (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
- 1/4 cup chopped fresh cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a large dry skillet over medium-high heat. Add 2 cups fresh corn kernels and cook, stirring occasionally, for 5-6 minutes until the corn is lightly charred and fragrant. Remove from heat and transfer to a large mixing bowl.
- Step 2: To the bowl with the roasted corn, add 1 can (15 oz) drained and rinsed black beans, 1 cup halved cherry tomatoes, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 3: In a separate small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until fully combined and emulsified.
- Step 4: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. Chill the salad for at least 30 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does South San Antonio Black Bean and Roasted Corn Salad take to make?
Total time is about 16 minutes (10 min prep + 6 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 South San Antonio Black Bean and Roasted Corn 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 fresh corn kernels from drying out.
Can I substitute ingredients in South San Antonio Black Bean and Roasted Corn 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 South San Antonio Black Bean and Roasted Corn 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 South San Antonio Black Bean and Roasted Corn 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.
