Roasted Corn & Black Bean Salad

Roasted Corn & Black Bean Salad

You’re considered part of the “really good friend” category when you’re invited to a messy meal at my house.  Not too long ago, I hosted rib night.  Say it with me folks….. “Riiiiiiiiiiibbbbs”.  There were only three of us for dinner, but I made enough ribs for 20.  Imagine a pile of tender, fall-off-the-bone, pork ribs with a hearty slathering of glistening BBQ sauce.  They were piled high in the center of the table and we devoured the flesh like animals.

This salad was a perfect complement to the ribs.  It was hearty, fresh and bright with lime flavor.  An interesting fact about this salad is it was one of the first salads I tested when I started the blog almost a year ago.  I’ve just never posted it because I couldn’t get it quite right.  I’ve tried it with tomatoes, avocado, several vinaigrettes variations, and even a splash of Tequila.  But, nothing made this salad shine the way this version did that messy night.

Roasted Corn & Black Bean Salad
Prep Time
Cook Time
Total Time
Recipe Type: Salads
Serves: 4-6 people
  • 2 cups (3 ears) roasted corn
  • 1 (16 oz) can black beans, drained and rinsed
  • ¾ cup red pepper, small diced
  • 2 Tbl. shallot, minced
  • 2 Tbl. jalapeño pepper, minced
  • 3 Tbl. cilantro, roughly chopped
  • 2 Tbl. olive oil
  • 2 - 3 Tbl. lime juice
  • pinch salt and pepper to taste
  1. Roast corn according to my Oven Roasted Corn on the Cob post. Allow to cool and remove the kernels from the cob. Toss the kernels with the remaining ingredients.
Author's Note
This is a perfect way to use up those leftover ears of corn you have after the family BBQ. Also, I've tried this recipe with both frozen and canned corn. They work just fine, but make sure to drain them well. I've found they tend to make the salad watery.


  1. This sounds delicious. i would love it with some homemade tortilla chips.

  2. OH MY! That is one gorgeous salad and I bet it tasted great! I love bean salads and I’ll be trying this one for sure.

  3. I make a similar version and throw it on top of salmon or chicken.
    Easy and light.
    Nice photos!

  4. I’m so excited to try this! I’ve tried several times to make this type of salad and it’s always been pretty flat. Thanks so much for the post!

  5. What a great salad! I really like using beans in salads like this!

  6. This looks like a wonderful side dish, especially with ribs. And I don’t think you CAN make ribs for less than 20 people. It’s a physical impossibility.

  7. simple and delish…and cilantro…Love it!

  8. Interesting combination! Looks very good!

  9. Oh Cory, that looks really good! I made your baked potato wedges the other day and they were yummy :)

  10. I LOVE, love, love roasted corn. You know it’s summer when you’re driving by the parks and you cab smell the great BBQ. It’s even BETTER when you can smell someone roasting corn. What a great way to make a refreshing salad to go with that mound of ribs!


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