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Easy Roasted Corn and Black Bean Salad for Meal Prep

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This smoky roasted corn and black bean salad is perfect for meal prep, with a bright lime-cilantro dressing that gets better after a day in the fridge. It’s quick, easy, and packed with flavor.

Ingredients

Scale
  • 4 ears fresh corn on the cob (or 2 1/2 to 3 cups frozen corn, thawed and patted dry)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 medium red bell pepper, diced small
  • 1/2 medium red onion, finely diced
  • 1/2 cup fresh cilantro, chopped (stems included)
  • 1 small jalapeño, seeded and minced
  • 1 large avocado, diced (added just before serving)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 1 teaspoon honey or agave nectar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 cup cotija cheese, crumbled (optional)
  • 1/4 cup toasted pepitas (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Husk the corn and remove all silk. Rinse and pat dry. Place corn directly on a rimmed baking sheet. Roast for 15 minutes, then flip each ear using tongs. Roast for another 10-15 minutes, until kernels are lightly charred and smell sweet.
  2. Let the corn cool slightly until safe to handle. Place one ear upright on a cutting board and use a sharp knife to cut kernels off the cob in strips. Repeat with remaining ears. You should get about 2 1/2 to 3 cups of kernels. Break apart any stuck-together kernels with your fingers.
  3. While corn roasts, prep other ingredients: rinse and drain black beans; dice red bell pepper; finely dice red onion; seed and mince jalapeño; chop cilantro. Set aside.
  4. Make the dressing: In a small bowl or mason jar, combine olive oil, lime juice, honey, cumin, smoked paprika, salt, and pepper. Whisk or shake until emulsified and slightly thickened. Taste and adjust seasoning.
  5. Assemble the salad: In a large mixing bowl, combine roasted corn kernels, black beans, diced bell pepper, red onion, jalapeño, and cilantro. Pour dressing over the top and gently fold until evenly coated. Be careful not to mash the beans or corn.
  6. Let the salad rest: Cover the bowl and let sit at room temperature for at least 15 minutes, or refrigerate for 30 minutes, to allow flavors to meld.
  7. Add avocado just before serving: Dice the avocado and gently fold into the salad, or add to individual servings to prevent browning.

Notes

For best flavor, let the salad rest before serving. If meal prepping, store dressing separately and add avocado just before eating. Frozen corn can be substituted; thaw and pat dry before roasting. For a milder version, skip the jalapeño. The salad keeps in the fridge for up to 5 days without avocado.

Nutrition

Keywords: roasted corn and black bean salad, meal prep salad, easy corn salad, black bean salad, vegetarian salad, gluten-free salad, vegan salad

Find it online: https://goldensimmer.com/easy-roasted-corn-and-black-bean-salad-for-meal-prep/