Springfield-Inspired Roasted Corn and Black Bean Salad

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

A vibrant roasted corn and black bean salad with a zesty lime dressing, perfect as a refreshing side or light vegetarian meal. This mexican-inspired vegan (vegetarian) ready in about 25 minutes pairs (about 3 ears) fresh corn kernels, (15 oz), drained and rinsed black beans, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 15 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Spread 2 cups fresh corn kernels on a baking sheet and roast for 15 minutes, stirring halfway through, until lightly charred.
  2. Step 2: In a large bowl, combine the roasted corn, 1 can (15 oz) drained and rinsed black beans, 1 medium diced red bell pepper, 3 thinly sliced green onions, 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 ground cumin, 3/4 tsp salt, 1/4 tsp black pepper, and 1 small minced jalapeño until well combined.
  4. Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Chill for 20 minutes before serving to meld flavors.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 Roasted 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 Roasted 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 Roasted 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 Springfield-Inspired Roasted 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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