Springfield-Inspired Grilled Corn and Black Bean Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining smoky grilled corn, black beans, and fresh herbs for a light, regional summer dish. This latin american-inspired salads ready in about 27 minutes pairs ears, husked fresh corn on the cob, (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 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.

Prep: 15 min Cook: 12 min Serves 6 Latin American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Grill 4 husked ears of fresh corn for 10-12 minutes, turning every 3 minutes until the kernels are slightly charred and tender. Let cool, then cut kernels off the cob into a large mixing bowl.
  2. Step 2: Add 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1/2 finely chopped small red onion, and 1/4 cup chopped cilantro to the bowl with corn.
  3. Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  4. Step 4: Pour the dressing over the salad mixture and toss gently until all ingredients are coated and flavors meld. Chill for 15 minutes before serving for best flavor.

Frequently asked questions

How long does Springfield-Inspired Grilled Corn and Black Bean Salad take to make?

Total time is about 27 minutes (15 min prep + 12 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 Springfield-Inspired Grilled 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 Springfield-Inspired Grilled 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 Springfield-Inspired Grilled 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.

What goes well with Springfield-Inspired Grilled Corn and Black Bean Salad?

Latin American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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