Roasted Corn & Bean Salad

Jun 23

Written By Amelia

This Smoky Corn & Bean Salad/Salsa combines creamy beans, charred corn, roasted peppers, pickled jalapeños, and cotija cheese in a bright honey-lime dressing. Serve it as a side dish, meal prep lunch, or scoop it up with tortilla chips- it is SO GOOD!!

About This Smoky Roasted Corn & Bean Salad / Salsa

If you've been sucked into BeanTok recently, then you’ve probably noticed that beans are having a moment. This Smoky Corn & Bean Salad is my way of implementing more beans into my diet. Creamy beans with charred corn, roasted poblano and red peppers, tangy pickled jalapeños, and salty cotija cheese- it’s delicious & nutritious. Hearty enough to serve as a side dish, fresh enough for summer cookouts, and versatile enough to enjoy with tortilla chips, grilled chicken, or tacos.

Why You'll Love It

Easy to make with simple ingredients
Great for meal prep and make-ahead lunches (I ate it multiple days in a row)
Packed with smoky, sweet, tangy flavor
High in fiber and protein
Perfect for cookouts, potlucks, and summer gatherings
Delicious as a side dish, dip, or taco filling
Even better after chilling overnight

Ingredients You'll Need

Cooked beans (pinquito, pinto, great northern, or cannellini)
Corn
Poblano pepper
Red bell pepper
Red onion
Pickled jalapeños
Fresh cilantro
Cotija cheese
Olive oil
Lime juice
Pickled jalapeño brine
Honey
Cumin
Chili powder
Smoked paprika
Garlic powder
Onion powder
Salt and pepper

How to Make

Start by charring the corn, poblano, and red bell pepper under the broiler or on the grill until lightly blackened. Once cooled, peel and dice the peppers. Whisk together the honey-lime dressing, then combine the beans, roasted vegetables, red onion, pickled jalapeños, cilantro, and cotija in a large bowl. Toss everything together until evenly coated and refrigerate for at least an hour before serving.

Tips for Success

Let the salad chill before serving for the best flavor.
Use freshly squeezed lime juice whenever possible.
Don't skip the pickled jalapeño brine—it adds incredible flavor.
Leave a little char on the vegetables for extra smokiness.
Taste and adjust the seasoning before serving.
Make it a day ahead for even better flavor.

Frequently Asked Questions

What beans work best in this recipe?
Pinquito beans are delicious, but pinto beans, great northern beans, or cannellini beans are great substitutes.

Can I make this ahead of time?
Yes! In fact, it tastes even better after a few hours in the refrigerator.

Is this served hot or cold?
This salad is best served chilled or at room temperature.

Can I use frozen corn?
Absolutely. Thaw it first and char it under the broiler or in a skillet.

Is this recipe spicy?
It has a mild kick from the pickled jalapeños, but you can add more or less depending on your preference.

What to Serve With

Grilled chicken
BBQ ribs
Burgers
Pulled pork sandwiches
Chicken skewers
Fish tacos
Tortilla chips
Grilled shrimp
Carne asada

More Recipes You'll Love

Smoky Bean & Corn Salad / Salsa

Yield: 6-8

Author: Amelia is NOT a Chef

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

This Smoky Corn & Bean Salad is packed with creamy beans, charred sweet corn, roasted poblano and red peppers, tangy pickled jalapeños, and salty cotija cheese, all tossed in a zesty honey-lime dressing. It's hearty enough to serve as a side dish with grilled chicken, versatile enough to scoop up with tortilla chips, and even better after a few hours in the fridge. Perfect for cookouts, meal prep, or anyone who has recently become convinced that beans might solve all of their problems.

Cook modePrevent screen from turning off

Ingredients

Salad

3 cups cooked pinquito beans (or pinto beans, great northern beans, or cannellini beans)
2½ cups charred corn
1 poblano pepper, roasted, peeled, and diced
1 red bell pepper, roasted, peeled, and diced
¼ small red onion, finely diced
⅓ cup pickled jalapeños, chopped
¼ cup cilantro, chopped
½ cup cotija cheese, crumbled

Dressing

¼ cup extra virgin olive oil
3 tablespoons fresh lime juice
2 tablespoons pickled jalapeño brine
1 tablespoon honey
¾ teaspoon cumin
½ teaspoon chili powder
½ teaspoon smoked paprika
¾ teaspoon garlic powder
½ teaspoon onion powder
¾–1 teaspoon kosher salt, to taste
½ teaspoon black pepper

Instructions

Roast Vegetables

Grill: Preheat a grill to medium-high heat. Grill the corn, poblano, and red bell pepper, turning occasionally, until lightly charred and the peppers are blistered all over, about 10–15 minutes.
Broiler: Position an oven rack 6 inches from the heating element and preheat the broiler to high. Place the corn, poblano, and red bell pepper on a large baking sheet. Broil for 10–15 minutes, turning the peppers occasionally and stirring the corn once or twice, until the peppers are blistered and blackened in spots and the corn is lightly charred.
Transfer the peppers to a bowl and cover for 10–15 minutes. Peel off most of the skins, remove the stems and seeds, and dice. If grilling, cut the corn kernels from the cob. Let the vegetables cool before assembling the salad.

Assembly

In a large bowl, whisk together the olive oil, lime juice, pickled jalapeño brine, honey, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
Add the cooked beans, charred corn, roasted peppers, red onion, pickled jalapeños, cilantro, and cotija to the bowl. Toss until evenly coated. Taste and adjust the salt as needed.
Serve immediately or refrigerate for at least 1 hour before serving. Enjoy as a side salad, spooned over grilled chicken, tucked into tacos, or scooped up with tortilla chips. It's even better the next day after the flavors have had time to meld.