Wood-Fired Charred Corn and Black Bean Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A smoky salad featuring charred wood-fired corn, black beans, and a zesty lime-cilantro dressing, perfect as a side or light meal. This caribbean-inspired salads (vegetarian) ready in about 25 minutes pairs fresh corn on the cob (cut from 4 ears), black beans (cooked or canned, rinsed), medium red bell pepper (diced) 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 220 calories and feeds 4, 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 4 Caribbean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Place 4 ears of corn with husks removed on the grill and cook for 8-10 minutes, turning occasionally, until the kernels are charred and blackened in spots. Let cool.
  2. Step 2: Using a sharp knife, cut the charred kernels from the 4 ears of corn until you have about 2 cups of corn.
  3. Step 3: In a large mixing bowl, combine the 2 cups charred corn kernels, 1 1/2 cups rinsed black beans, 1 medium diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 1 small finely chopped jalapeño if using.
  4. Step 4: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, salt, and black pepper to taste until emulsified.
  5. Step 5: Pour the dressing over the salad and toss gently to combine. Adjust seasoning as needed and serve chilled or at room temperature.

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Frequently asked questions

How long does Wood-Fired 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 Wood-Fired 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 red onion (finely diced) from drying out.

Can I substitute ingredients in Wood-Fired 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 Wood-Fired Charred 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 Wood-Fired 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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