Tex-Mex Charred Corn and Black Bean Salad

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

A vibrant salad featuring smoky charred corn, black beans, and fresh vegetables tossed with a zesty lime-cilantro dressing. This mexican-inspired salads (vegetarian) ready in about 25 minutes pairs ears, husked fresh corn on the cob, halved cherry tomatoes, 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 150 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 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a grill pan or outdoor grill to medium-high heat. Place 4 husked ears of fresh corn on the grill and cook, turning occasionally, for 8-10 minutes until the kernels are charred and blackened in spots. Remove and let cool.
  2. Step 2: Using a sharp knife, cut the kernels off the cooled corn cobs into a large mixing bowl.
  3. Step 3: 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 1/2 cup chopped fresh cilantro leaves to the bowl with corn.
  4. Step 4: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  5. Step 5: Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients. Let the salad rest for 10 minutes at room temperature to allow the flavors to meld before serving.

Frequently asked questions

How long does Tex-Mex Charred Corn and Black Bean Salad take to make?

Total time is about 25 minutes (15 min prep + 10 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 Tex-Mex Charred 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 halved cherry tomatoes from drying out.

Can I substitute ingredients in Tex-Mex Charred 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 Tex-Mex Charred 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 Tex-Mex Charred 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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