Mexican Black Bean And Roasted Corn Salad Recipe

Name: Mexican Black Bean And Roasted Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large ears of corn; 1 (15 ounce) can black beans, drained and rinsed; 1 cup diced red bell pepper; 1/2 red onion, chopped fine; 1 tomatoes, seeds removed, diced; 1 jalapeno, seeds removed, chopped fine; 1/2 cup cilantro, chopped; 2 garlic cloves, minced; 2 limes, juice of; 2 tablespoons olive oil; 1 teaspoon cumin; salt & pepper

Servings: persons

3 large ears of corn
1 (15 ounce) can black beans, drained and rinsed
1 cup diced red bell pepper
1/2 red onion, chopped fine
1 tomatoes, seeds removed, diced
1 jalapeno, seeds removed, chopped fine
1/2 cup cilantro, chopped
2 garlic cloves, minced
2 limes, juice of
2 tablespoons olive oil
1 teaspoon cumin
salt & pepper

1
Preheat oven to 400.
2
Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
3
Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
4
In a small bowl, whisk the lime juice, oil and cumin together and set aside.
5
When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
6
Add the dressing and mix well.
7
Add salt and pepper to taste.
8
The salad is best when allowed to sit for an hour.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large ears of corn, 1 (15 ounce) can black beans, drained and rinsed, 1 cup diced red bell pepper, 1/2 red onion, chopped fine, and more.

Yes, Mexican Black Bean And Roasted Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Black Bean And Roasted Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions