Name: Roasted Corn Salad with Pinto Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ear fresh corn; 1 teaspoon olive oil (for brushing corn); ⅔ pinto beans; 1 medium roma tomatoes; ½ medium red bell pepper diced; ¼ English cucumber (chopped); 2 tablespoons red onion (finely diced); 2 tablespoon sweet & spicy sriracha sauce (mix to taste)

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This roasted corn and pinto bean salad is the kind of simple side dish that works when you want something fresh, easy, and full of flavor without a lot of fuss. Sweet roasted corn, creamy pinto beans, crisp cucumber, tomato, and red bell pepper come together in one bowl for a salad that feels hearty enough to hold its own. To keep things easy, you can toss it with Maple Sriracha sauce straight from the bottle, or make your own maple jalapeño dressing from scratch if you want a more homemade touch.

A plate of mixed bean salad with tomatoes, cucumbers, corn, and herbs sits on a white surface with a fork and a blue napkin nearby.

This is one of those easy salads that looks colorful and tastes fresh, but doesn’t ask much from you. Roasting the corn adds a little extra flavor without making the recipe complicated, and the rest is mostly chopping and tossing. It’s a good choice for warm weather meals, simple lunches, or a quick side dish for grilled chicken, burgers, or tacos. I also like that you can keep it very easy with bottled sauce, or take an extra few minutes to make your own dressing if you want something a little more homemade.

Ingredient Notes

A bottle of Chick-fil-A Sriracha sauce, a foil tray with corn, a tomato, beans in a bowl, half a red onion, half a red bell pepper, and a cucumber on a light surface.

Fresh corn-Roasting fresh corn gives this salad its best flavor. The kernels turn sweet and lightly caramelized, which adds more depth than boiled corn.
Olive oil is sed for brushing the corn before roasting so it stays tender and gets a little color.
Pinto beans make this salad hearty and filling. Their creamy texture works really well with the crisp vegetables. You can also substitute black beans or use your favorite bean variety. I use canned beans for simplicity.
Roma tomatoes are a good choice because they have less moisture than many other tomatoes, so the salad won’t get watery as quickly.
English cucumber works well because the skin is tender and the seeds are mild, but other thin-skinned cucumbers are fine too.
Sweet & Spicy Sriracha sauce-This is the easy shortcut for dressing the salad. Start with a small amount and add more to taste. I used the Chic-fil-a sauce which is easy find in most markets. You can also make your own maple sriracha dressing using the recipe.
Optional-Toss in a few chopped cilantro leaves!

Budget tip: Instead of buying a whole red onion, red pepper, and cucumber, stop by the salad bar and grab what you need.

Optional Homemade Maple Jalapeño Dressing

If you’d rather make the dressing yourself, whisk together:

2 tablespoons olive oil
1 tablespoon fresh squeezed lime juice
¼ small jalapeno, minced
¼ cup cilantro leaves, chopped
1cloves garlic, minced
½ teaspoon maple syrup
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon smoked paprika
⅛ teaspoon salt (more as needed)

Taste and adjust depending on the level of sweet or spicy you prefer.

Top FAQs

Can I use canned corn instead of fresh corn?
Yes, but the flavor will be a little different. Fresh roasted corn gives the salad the best sweet, lightly charred flavor.

Can I make this salad ahead of time?
Yes. You can chop the vegetables and roast the corn ahead of time, then toss everything together shortly before serving for the freshest texture.

Is the dressing very spicy?
That depends on the sauce you use. Homemade Maple Sriracha gives it a sweet heat, but you can start with less and add more to taste. A homemade maple jalapeño dressing also lets you control the spice level more easily.

How To Make A Roasted Corn & Bean Salad

Four-step collage: 1) Corn on foil-lined baking sheet, 2) Roasted corn on the same sheet, 3) Chopped tomato, onion, pepper, and cucumber, 4) Bowl of Roasted Corn Salad.

Line baking sheet with aluminum foil, husk horn and lightly brush with oil
Roast in a preheated 400°F oven for about 20 minutes.
Chip the vegetables
Mix the vegetable and sauce in bowl and toss to coat.