Roasted Corn & Black Bean Salad

This Roasted Corn and Black Bean Salad is a bright, zesty fiesta in a bowl. Fire-roasted corn, hearty black beans, sweet roasted peppers, and juicy tomatoes are tossed in a tangy lime dressing that’s perfect for summer cookouts, meal prep, or taco night.

Course Salad, Side Dish

Cuisine American, Mexican

Diet Gluten Free, Vegetarian

Keyword Corn Recipes, corn salad, Mexican, roasted corn

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 98kcal

Author angela@mealstreetkitchen

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

Optional Flavor Boosts

Crumbled cotija or feta cheese
Diced avocado just before serving
A pinch of chili powder or smoked paprika
Jalapeño for heat

Nutrition