If you’re looking for a fresh, flavorful, and easy-to-make dish, this Charred Corn and Black Bean Salad with Cilantro Lime Vinaigrette is going to be your new favorite.
It’s colorful, healthy, and packed with bold flavors—and best of all, it comes together in just a few simple steps.
Perfect for cookouts, quick lunches, potlucks, or a light dinner, this salad is both satisfying and refreshing.
Let’s learn how to make it step by step.
Why You’ll Love This Corn and Black Bean Salad
- It’s super fresh and full of flavor
- Comes together in under 30 minutes
- No complicated ingredients—just simple, real food
- Great as a side or a main dish
- Perfect for meal prep or taking to gatherings
- Naturally gluten-free and easily made vegan
Ingredients You’ll Need
This salad uses easy-to-find ingredients that work together beautifully. Feel free to swap or adjust based on what you have:
For the Salad:
- Fresh corn on the cob (or frozen corn)
- Black beans (canned, rinsed and drained)
- Cherry tomatoes, halved
- Red bell pepper, diced
- Red onion, finely chopped
- Avocado, diced
- Fresh cilantro, chopped
For the Cilantro Lime Vinaigrette:
- Fresh lime juice
- Olive oil
- Honey (or maple syrup for vegan option)
- Fresh garlic, minced
- Salt and pepper
- Chopped cilantro
How to Char the Corn Perfectly
Charred corn gives this salad a smoky flavor that takes it to the next level. Here’s how to do it:
Grill method:
Brush corn cobs with a little oil and place them directly on a hot grill. Turn every 1–2 minutes until lightly charred all over (about 8–10 minutes total).
Stovetop method:
Use a grill pan or cast iron skillet over high heat. Add corn and rotate until slightly blackened.
Shortcut:
If you’re short on time, use frozen or canned corn. Just sauté it in a dry pan for a few minutes until golden brown spots appear.
Once charred, let the corn cool slightly and cut the kernels off the cob with a sharp knife.
Step-by-Step Instructions
Here’s how to bring this salad together easily:
Prepare the Corn:
Char the corn using your preferred method. Let it cool, then slice off the kernels.
Mix the Salad Base:
In a large bowl, combine the black beans, chopped tomatoes, red bell pepper, red onion, avocado, and cilantro.
Add the Corn:
Stir in the charred corn kernels gently.
Make the Dressing:
In a small bowl or jar, whisk together lime juice, olive oil, honey or maple syrup, minced garlic, salt, pepper, and chopped cilantro until combined.
Toss the Salad:
Pour the dressing over the salad and mix gently to coat all ingredients evenly.
Chill or Serve:
You can enjoy it right away or chill it in the fridge for 15–30 minutes for even more flavor.
Variations and Add-Ons
Want to switch it up? Try these easy add-ins and swaps:
- Spicy kick: Add chopped jalapeños or a pinch of chili flakes
- More protein: Mix in grilled chicken, tofu, or cooked quinoa
- Extra crunch: Top with roasted pumpkin seeds or tortilla strips
- Dairy option: Add crumbled feta or cotija cheese
- No fresh corn? Use canned or frozen corn and give it a quick sauté
What to Serve with This Salad
This corn and black bean salad pairs well with many meals, or you can enjoy it as a full meal on its own.
Try it with:
- Grilled chicken, fish, or shrimp
- Tacos or burritos
- As a topping for nachos
- With warm tortilla chips as a dip
- Over a bed of greens for a hearty salad bowl
Make Ahead, Storage & Meal Prep Tips
This salad is a great make-ahead option, especially for parties or weekly lunches.
Storage:
Keep it in an airtight container in the fridge for up to 3 days.
Prevent sogginess:
Add avocado right before serving to keep it fresh. You can also keep the dressing separate and mix it in just before eating.
Meal prep idea:
Divide the salad (without avocado) into lunch containers. Add fresh avocado and dressing in the morning before heading out.
Recipe FAQ’s
Can I use canned corn instead of fresh?
Yes! Just sauté it in a pan until it’s slightly golden for extra flavor.
Is this salad vegan?
It can be! Just use maple syrup instead of honey in the dressing.
How spicy is it?
This salad is mild as written, but you can adjust the heat by adding jalapeños or hot sauce to the dressing.
Can I make it the day before?
Yes. Just leave out the avocado until right before serving to keep it from browning.
Charred Corn and Black Bean Salad with Cilantro Lime Vinaigrette
Ingredients
For the Salad:
- 3 ears of fresh corn (or 2 cups frozen corn)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ¼ red onion, finely chopped
- 1 ripe avocado, diced
- ¼ cup chopped fresh cilantro
For the Cilantro Lime Vinaigrette:
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
- 2 tablespoons chopped cilantro
Instructions
- Char the Corn:Grill fresh corn on the cob or sauté frozen corn in a dry pan over high heat until lightly charred. Let cool, then cut kernels off the cob.
- Mix the Salad:In a large bowl, combine black beans, cherry tomatoes, red bell pepper, red onion, diced avocado, and the charred corn. Gently toss to combine.
- Make the Vinaigrette:In a small bowl or jar, whisk together lime juice, olive oil, honey or maple syrup, garlic, salt, pepper, and chopped cilantro.
- Combine and Serve:Pour the vinaigrette over the salad and toss gently to coat. Serve immediately or chill for 15–30 minutes for deeper flavor.
