Wood-Fired Corn and Black Bean Salad with Lime-Cilantro Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A smoky salad featuring charred corn and black beans tossed in a zesty lime and cilantro dressing perfect for summer gatherings. This mexican-inspired salads (vegetarian) ready in about 27 minutes pairs ears, husked Fresh corn on the cob, (15 oz), drained and rinsed Black beans, halved Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 6, 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 12 min Serves 6 Mexican cuisine 190 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (400°F). Grill 4 husked ears of fresh corn, turning occasionally, for 10-12 minutes until the kernels are charred and fragrant; let cool for 5 minutes.
  2. Step 2: Using a sharp knife, cut the kernels off the 4 ears of corn into a large mixing bowl.
  3. Step 3: Add 1 can (15 oz) drained and rinsed black beans, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh cilantro to the bowl with the corn.
  4. Step 4: In a small bowl, whisk together 3 tablespoons lime juice, 2 tablespoons olive oil, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
  5. Step 5: Pour the dressing over the salad ingredients and toss gently to combine. Chill in the refrigerator for 20 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Wood-Fired Corn and Black Bean Salad with Lime-Cilantro Dressing 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 Wood-Fired Corn and Black Bean Salad with Lime-Cilantro Dressing?

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 Wood-Fired Corn and Black Bean Salad with Lime-Cilantro Dressing?

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 Corn and Black Bean Salad with Lime-Cilantro Dressing 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 Wood-Fired Corn and Black Bean Salad with Lime-Cilantro Dressing 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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