Summer Grilled Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, smoky salad featuring grilled corn, black beans, and a tangy lime-cilantro dressing perfect for summer gatherings. This Mexican-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs fresh corn on the cob, black beans, 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: 10 min Serves 6 Mexican cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 ears, husked fresh corn on the cob
1 can (15 oz), drained and rinsed black beans
1 medium, diced red bell pepper
1/4 cup finely diced red onion
1/4 cup chopped cilantro
3 tbsp, fresh lime juice
2 tbsp olive oil
1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Grill 4 ears of husked fresh corn, turning every 2 minutes, for a total of 8-10 minutes until kernels are charred and smoky.
Step 2: Remove corn from grill and let cool slightly, then cut kernels off the cob into a large bowl.
Step 3: Add 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1/4 cup finely diced red onion, and 1/4 cup chopped cilantro to the bowl with the corn.
Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
Step 5: Pour the dressing over the salad and toss gently to combine. Chill for 15 minutes before serving to meld flavors.