Spiced Roasted Pueblo Corn and Black Bean Salad
A vibrant salad combining roasted corn and black beans with a zesty lime-cumin dressing, perfect as a side or light meal. This mexican-inspired salads (vegetarian) ready in about 35 minutes pairs (from about 4 ears) fresh corn kernels, medium, diced red bell pepper, small, finely diced red onion 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
- 3 cups (from about 4 ears) fresh corn kernels
- 1 can (15 oz), drained and rinsed canned black beans
- 1 medium, diced red bell pepper
- 1/2 small, finely diced red onion
- 1/4 cup chopped fresh cilantro
- 3 tbsp olive oil
- 1 tsp ground cumin
- 3 tbsp, freshly squeezed lime juice
- 1 tsp honey
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 cups fresh corn kernels with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15-20 minutes, stirring halfway, until edges are slightly charred.
- Step 2: In a large bowl, combine the roasted corn, 1 can (15 oz) drained and rinsed black beans, 1 diced red bell pepper, 1/2 finely diced small red onion, and 1/4 cup chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the salad and toss gently to combine all ingredients evenly. Adjust seasoning with additional salt or lime juice if needed.
- Step 5: Serve chilled or at room temperature as a vibrant side dish or light vegetarian main.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Roasted Pueblo Corn and Black Bean Salad take to make?
Total time is about 35 minutes (15 min prep + 20 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 Spiced Roasted Pueblo 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 Spiced Roasted Pueblo 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 Spiced Roasted Pueblo Corn and Black Bean 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 Spiced Roasted Pueblo 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.
