Daily Dish

Daily Dish

Roasted Corn and Black Bean Salad

Healthy Fact of the Day

Roasted Corn and Black Bean Salad is a vibrant and nutritious dish, offering a burst of flavors and essential nutrients. It's a perfect side dish or standalone salad that celebrates the freshness of summer vegetables.



  • 2 cups corn kernels (fresh or frozen)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • Optional: Crumbled feta cheese for garnish





  1. Preheat your oven to 400°F (200°C).
  2. If using fresh corn, spread the corn kernels on a baking sheet and roast for 15-20 minutes or until they start to brown. If using frozen corn, you can thaw it and skip this step.
  3. In a large bowl, combine roasted corn, black beans, diced red bell pepper, cherry tomatoes, diced avocado, chopped red onion, and cilantro.
  4. In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder, salt, and black pepper.
  5. Pour the dressing over the salad and toss gently to coat all the ingredients.
  6. Adjust the seasoning if needed.
  7. If desired, sprinkle crumbled feta cheese over the top.
  8. Chill the Roasted Corn and Black Bean Salad in the refrigerator for at least 30 minutes before serving.

Serve this refreshing and colorful salad as a side or enjoy it on its own!

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