Mexican Black Bean and Roasted Corn Salad

Total Time
1hr 45mins
Prep 25 mins
Cook 1 hr 20 mins

Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner.

Ingredients Nutrition


  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.
Most Helpful

I did use frozen corn because this time of year here the corn on the cob is not good.... I thawed the corn, and then roasted on a cookie sheet until lightly golden brown, turning with spatula about every 15 minutes. Great taste and mixture of flavors.... this will be a family favorite for us! Thank you for posting.

5 5

Was sorely tempted to use frozen corn, but didn't ~ followed the recipe instead & glad I did, 'cause I think the taste of the roasted corn added a lot to this salad! However, I did use only half of a small jalapeno, but that was the only change I made (still gave enough of a kick for me)! Thanks for sharing this unusual recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]