Romaine Salad with Grilled Corn, Black Beans and Cilantro Lime

Name: Romaine Salad with Grilled Corn, Black Beans and Cilantro Lime
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 large head (600 g) romaine lettuce, trimmed, washed, dried, and torn into bite-sized pieces; 3 ears fresh corn on the cob, husked and silk removed; 1½ cups (360 g) cooked black beans, drained and rinsed (canned or cooked); 1 cup (150 g) cherry tomatoes, halved; ¼ medium (40 g) red onion, thinly sliced; ½ cup (15 g) fresh cilantro, roughly chopped; 3 tablespoons (45 ml) fresh lime juice, freshly squeezed; ¼ cup (60 ml) extra-virgin olive oil; 1 clove garlic, minced; ½ teaspoon (2½ g) ground cumin; to taste sea salt; to taste freshly ground black pepper; ½ cup (75 g) queso fresco, crumbled (optional); 1 medium fresh jalapeño, thinly sliced, seeds removed if less heat preferred (optional)

From the MyKitchenBank Kitchen

A vibrant, protein-packed salad featuring charred grilled corn, earthy black beans, and crisp romaine lettuce dressed in a bright cilantro-lime vinaigrette. This Mexican-inspired salad is perfect as a side dish, light lunch, or vegetarian entrée.

Prep: 15 min
Cook: 10 min
Wait: 5 min
Total: 30 min
Makes: 4 servings (about 2 cups per serving)

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Ingredients

4 servings

1 large head (600 g) romaine lettuce, trimmed, washed, dried, and torn into bite-sized pieces
3 ears fresh corn on the cob, husked and silk removed
1½ cups (360 g) cooked black beans, drained and rinsed (canned or cooked)
1 cup (150 g) cherry tomatoes, halved
¼ medium (40 g) red onion, thinly sliced
½ cup (15 g) fresh cilantro, roughly chopped
3 tablespoons (45 ml) fresh lime juice, freshly squeezed
¼ cup (60 ml) extra-virgin olive oil
1 clove garlic, minced
½ teaspoon (2.5 g) ground cumin
to taste sea salt
to taste freshly ground black pepper
½ cup (75 g) queso fresco, crumbled (optional)
1 medium fresh jalapeño, thinly sliced, seeds removed if less heat preferred (optional)

Equipment (7)

Grill or grill pan
Large mixing bowl
Small bowl for vinaigrette
Whisk
Chef's knife
Cutting board
Tongs

Steps

Before you start

Preheat your grill to medium-high heat (about 400°F / 200°C)
Have all ingredients prepped and within arm's reach of the grill
Make the vinaigrette while corn is grilling

1
Make the cilantro-lime vinaigrette
- In a small bowl, whisk together the minced garlic, fresh lime juice, ground cumin, sea salt, and black pepper.
- Slowly drizzle in the extra-virgin olive oil while whisking until emulsified.
- Stir in the chopped cilantro.
- Taste and adjust seasoning as needed.
- Set aside.
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Ready when: vinaigrette is smooth and well-combined
Tip: Whisk the oil slowly to create an emulsion; if it breaks, start over with fresh lime juice and slowly whisk in the oil mixture.
2
Prepare and oil the corn
- Pat the corn ears dry with a paper towel.
- Lightly brush each ear with a small amount of olive oil (about 1 teaspoon per ear, not from the measured amount).
- Season generously with sea salt and black pepper on all sides.
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Ready when: corn is lightly coated with oil and evenly seasoned
Tip: Dry corn prevents it from steaming; oil helps it char beautifully on the grill.
3
Grill the cornOven 400°F / 205°C
- Place the prepared corn ears directly on the grill grates over medium-high heat (about 400°F / 200°C).
- Grill for 10–12 minutes, turning with tongs every 2–3 minutes to achieve even charring on all sides.
- The corn is done when the kernels are tender with light char marks and some golden spots.
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Ready when: kernels are tender, light char marks visible, kernels release easily when pressed
Tip: Turn the corn every few minutes to prevent burning; uneven turning leads to some kernels staying starchy.
4
Cool and cut corn kernels
- Transfer the grilled corn to a cutting board and let cool for about 2 minutes until safe to handle.
- Using a sharp knife, stand each ear upright on the cutting board and carefully cut the kernels from the cob with downward strokes.
- Try to cut close to the cob to avoid wasting kernels.
- Place the corn kernels in a small bowl.
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Ready when: all kernels are removed from the cob; you have about 2 cups kernels
Tip: Holding the cob upright and angling the knife downward makes it much easier to cleanly remove kernels without slipping.
5
Assemble the salad base
- In a large mixing bowl, combine the torn romaine lettuce, halved cherry tomatoes, thinly sliced red onion, and drained black beans.
- Toss gently to combine.
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Ready when: ingredients are evenly distributed in the bowl
6
Add corn and dress
- Add the grilled corn kernels to the salad bowl.
- Pour the cilantro-lime vinaigrette over the salad and toss gently but thoroughly, ensuring all ingredients are coated.
- Taste and adjust seasoning with salt and black pepper as needed.
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Ready when: all ingredients are evenly coated with dressing, flavors are balanced
Tip: Dress the salad just before serving to keep the romaine from getting too soft.
7
Finish and serve
- Divide the salad among four bowls or plates.
- Top with crumbled queso fresco and sliced jalapeños if desired.
- Serve immediately while the corn is still warm and the lettuce is crisp.
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Ready when: salad is plated and ready to eat
Tip: If serving later, keep the dressing separate and dress the salad just before eating to maintain crispness.

Good to know

Tips

For a heartier meal, add sliced avocado or a dollop of Mexican crema just before serving. It adds richness without overwhelming the fresh flavors.
If you don't have a grill, char the corn in a grill pan or dry skillet over high heat for 8–10 minutes, stirring occasionally. You won't get the same dramatic char marks, but the flavor is still excellent.
The jalapeño is optional but recommended—it adds a fresh heat that complements the lime and cilantro beautifully. Adjust the amount to your spice preference.
Make the vinaigrette with fresh lime juice, not bottled, for the brightest, most authentic flavor.

Make ahead

The vinaigrette can be made up to 1 day ahead and stored in an airtight container in the refrigerator. The romaine, tomatoes, and onion can be prepped up to 4 hours ahead, stored in separate airtight containers. Grill the corn no more than 1 hour before serving so the char stays fresh. Assemble and dress the salad just before serving.

Storage & reheating

Best served fresh. Leftover undressed salad can be stored in an airtight container in the refrigerator for up to 1 day, but quality declines as the romaine softens. Dressing can be refrigerated in an airtight container for up to 3 days. Grilled corn can be refrigerated for up to 2 days and eaten cold or reheated gently.

Substitutions

fresh corn on the cob → 2 cups fresh or frozen corn kernels, thawed. Thaw frozen corn and drain well. You can char it in a dry skillet over high heat for 4–5 minutes, stirring often, for similar flavor, though grill marks won't show.
cooked black beans → 1.5 cups cooked pinto beans or chickpeas. Both provide similar protein and texture; the earthiness of pinto beans and slight sweetness of chickpeas both work well here.
queso fresco → feta cheese or cotija cheese. Feta adds tang; cotija is also crumbly and salty, very close to queso fresco in flavor profile.
fresh cilantro → fresh flat-leaf parsley. Parsley is milder; use the same amount. The salad will be less distinctly Mexican-inspired but still delicious and bright.