Roasted Corn and Black Bean Salad (Perfect for Cinco de Mayo!)
This Roasted Corn and Black Bean Salad is a true fiesta in a bowl — colorful, fresh, and bursting with bold, vibrant flavor. Fire-roasted corn, tender black beans, sweet roasted peppers, and juicy tomatoes are tossed in a bright, tangy lime dressing that pulls everything together beautifully.
With Cinco de Mayo just around the corner, that means one thing: tacos, margaritas, and all your favorite Mexican-inspired dishes. This salad was originally created as a light, flavorful side dish to pair with tacos and other Mexican fare, but it’s hearty enough to shine on its own as a fresh vegetarian meal.
Not only does it taste amazing, it looks like a celebration too. Bright colors, fresh herbs, and roasted veggies make this a refreshing alternative to traditional rice and beans — perfect for spring and summer gatherings, potlucks, and weeknight dinners.
Why You’ll Love This Roasted Corn and Black Bean Salad
- 🌽 Made with fire-roasted corn for smoky flavor
- 🌿 Naturally gluten-free and vegetarian
- ⏱ Ready in just 30 minutes
- 🥑 Easy to customize with your favorite add-ins
- 🌮 Perfect side dish for tacos, fajitas, and grilled meats
Roasted Corn and Black Bean Salad Recipe
Ingredients
Salad
- 1 package frozen fire-roasted corn, thawed (Trader Joe’s works great)
- 1 (15-ounce) can black beans, drained and rinsed
- ½ medium red onion, thinly sliced
- 6 mini sweet peppers or 1 large red bell pepper, thinly sliced
- 1 clove garlic, minced
- 1 cup grape tomatoes, halved
- ¼ cup fresh cilantro, chopped
Lime Dressing
- ¼ cup olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon red wine vinegar
- ¼ teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Roast the vegetables
Preheat oven to 425°F. Toss sliced peppers, red onion, and garlic with about ½ teaspoon olive oil and a pinch of salt and pepper. Spread in a single layer on a sheet pan and roast for 8–10 minutes, until tender with lightly charred edges. Set aside to cool. - Assemble the salad
In a large bowl, combine the thawed corn, black beans, tomatoes, and cilantro. - Make the dressing
In a small bowl, whisk together olive oil, lime juice, red wine vinegar, cumin, salt, and pepper. - Toss and serve
Add the cooled roasted vegetables to the salad. Pour the dressing over the top and toss until evenly coated. Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Ingredient Notes & Substitutions
- Fire-roasted corn: Adds smoky depth. If unavailable, regular frozen corn works — just roast it briefly for extra flavor.
- Black beans: Pinto beans or kidney beans make great swaps.
- Mini sweet peppers: Use whatever color bell peppers you have on hand.
- Cilantro: If you’re not a fan, swap with flat-leaf parsley or green onions.
Tips for the Best Corn and Black Bean Salad
- Let the roasted vegetables cool slightly before mixing to keep the salad fresh and crisp.
- Taste the salad after chilling — flavors deepen as it sits.
- For meal prep, store dressing separately and toss just before serving.
- Add avocado right before serving to keep it from browning.
What to Serve with Roasted Corn and Black Bean Salad
This salad pairs beautifully with:
- Carne asada or grilled chicken tacos
- Shrimp or fish tacos
- Chicken fajitas
- Enchiladas or quesadillas
- Grilled steak, chicken, or pork
It also works well as a taco bar side dish or a potluck salad.
Wine & Drink Pairings
Wine Pairings
- Sauvignon Blanc
- Albariño
- Dry Rosé
- Light, unoaked Chardonnay
Cocktails & Non-Alcoholic Drinks
- Classic margaritas or spicy jalapeño margaritas
- Palomas
- Ranch water: Ranch water is a super refreshing Texas-born cocktail — light, crisp, and ridiculously easy to drink (especially in warm weather). (See recipe below)
- Sparkling water with lime
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! This salad can be made up to 24 hours in advance. Store it covered in the refrigerator and toss again before serving.
Is this salad served warm or cold?
Either! It’s delicious slightly warm, at room temperature, or chilled.
Can I add protein to this salad?
Absolutely. Grilled chicken, shrimp, steak, or even tofu make great additions.
Is this salad vegan?
Yes, as written it’s completely vegan and vegetarian-friendly.
Make It Your Own
Try adding:
- Diced avocado
- Crumbled cotija or feta cheese
- Jalapeño or chili powder for heat
- A squeeze of extra lime for brightness
Ready to Bring the Fiesta to Your Table?
If you try this Roasted Corn and Black Bean Salad, I’d love to hear how it turned out! Leave a comment below, rate the recipe, or tag me on social media so I can see your delicious creations. 🌽🎉
And don’t forget to save this recipe for your next taco night or Cinco de Mayo celebration!
More corn recipes:
- Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil
- Spicy Corn Maque Choux
- Corn Chowder with Crispy Bacon and Scallions
- Mom’s Cornbread
What’s in Ranch Water?
Ranch water is a super refreshing Texas-born cocktail — light, crisp, and ridiculously easy to drink (especially in warm weather).
Traditionally, it’s just three ingredients:
- Tequila (usually blanco)
- Fresh lime juice
- Topos Chico or other sparkling mineral water
That’s it. No sugar, no mixers — clean and refreshing.
How It’s Served
- Over lots of ice
- In a highball or jar
- Often with a lime wedge squeezed in
Why People Love It
- 🧊 Light and bubbly
- 🍋 Tart and refreshing
- 🌵 Less sweet than a margarita
- 🌞 Perfect for hot days, tacos, and grilled food
Simple Ranch Water Recipe
- 2 oz blanco tequila
- ½–1 oz fresh lime juice (to taste)
- Top with sparkling mineral water
- Salt rim optional (very Texas-approved)
Variations
- Spicy Ranch Water: Add jalapeño slices
- Grapefruit Ranch Water: Splash of fresh grapefruit juice
- Cucumber Ranch Water: Muddle cucumber first
- Non-Alcoholic Ranch Water: Lime + sparkling water + pinch of salt
If margaritas are the party drink, ranch water is the laid-back, porch-sipping cousin 🤠🌵
Perfect pairing for that corn and black bean salad, by the way.
Ingredients
- 1 package frozen fire-roasted corn thawed (Trader Joe’s works great)
- 1 15-oz can black beans, drained and rinsed
- ½ medium red onion thinly sliced
- 6 mini sweet peppers or 1 large red bell pepper thinly sliced
- 1 clove garlic minced
- 1 cup grape tomatoes halved
- ¼ cup fresh cilantro chopped
Dressing
- ¼ cup olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon red wine vinegar
- ¼ teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
Roast the veggies:
- Preheat oven to 425°F. In a bowl, toss the sliced peppers, red onion, and garlic with about ½ teaspoon olive oil and a pinch of salt and pepper. Spread in a single layer on a sheet pan and roast for 8–10 minutes, until tender with lightly charred edges. Set aside to cool.
Assemble the salad:
- In a large bowl, combine the thawed corn, black beans, tomatoes, and cilantro.
Make the dressing:
- In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, cumin, salt, and pepper.
Finish & toss:
- Add the cooled roasted vegetables to the corn mixture. Pour the dressing over the salad and toss until well coated. Taste and adjust seasoning as needed.
Serve:
- Serve chilled or at room temperature.
Notes
- Crumbled cotija or feta cheese
- Diced avocado just before serving
- A pinch of chili powder or smoked paprika
- Jalapeño for heat
Nutrition
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5 Comments
Jenni Margaret
February 11, 2026 at 11:38 amThis was such a delicious surprise!
angela@mealstreetkitchen
February 11, 2026 at 9:38 pmYay! I love a delicious surprise!
flavours2017
May 9, 2017 at 9:09 pmYummy
Angela@mealstreetkitchen
May 9, 2017 at 9:11 pmThank you!☺️
angela@mealstreetkitchen
May 3, 2017 at 6:54 amThank you