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Pan-Roasted Corn Salad with Black Beans

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Makes 4 servings 1x

Time 20 minutes

Units Scale


  • 2 tablespoons olive oil
  • Kernels from 4 ears corn
  • Salt and pepper
  • 1 tablespoon minced garlic
  • 1 1/2 cups cooked or canned black beans, drained but still moist
  • 1 fresh tomato, seeded and chopped
  • 1 teaspoon minced jalapeño or other small chile, or more to taste
  • 2 tablespoons fresh lime juice
  • 1 avocado, pitted, peeled, and chopped for garnish
  • 1/2 cup chopped fresh cilantro for garnish


  1. Put the oil in a large skillet over high heat. When it’s hot but not smoking, add the corn, along with a large pinch salt and some pepper. Cook, shaking the pan or stirring only occasionally, until the corn is lightly charred, 5 to 10 minutes. Add the garlic and cook, stir- ring, for 1 minute more, until it is fragrant.
  2. Combine the corn with the beans, tomato, jalapeño, and lime juice in a large bowl. Taste and adjust the seasoning. Garnish with the avocado and cilantro, and serve. Or cover and refrigerate for up to a couple of hours. (Bring back to room temperature and garnish right before serving.)

Recipe variations

Pan-Roasted Corn and Cannellini Salad
Substitute cannellini beans for the black beans, lemon for the lime juice, fennel for the avocado, and basil for the cilantro.

Pan-Roasted Corn and Bean Salad with Cheese
To the main recipe, add 1/2 cup crumbled queso fresco in Step 2; to the variation above, add 1/2 cup grated Parmesan. Toss again—or not—before serving.