Roasted Corn and Black Bean Salad
Nina Herndon
July 10, 2023
August 16, 2023

Growing up, I would spend summers in Ohio at my Gram's 1850s farmhouse where despite having no AC, temperatures would rise to 90° and above. This meant that if we were cooking it was a special occasion. Even though I have AC at my house, I still try to avoid as much indoor cooking that requires high or prolonged heat as I possibly can. If something needs to be cooked, I'm either grilling it, making it in the countertop convection oven, or trying to cook it in a single pan on the stove.

While this recipe calls for pan-roasting frozen corn, I highly recommend buying pre-roasted corn (I know Trader Joe's sells frozen bags), or if you're planning on grilling the rest of your meal, throw a couple of corn cobs on and cut it off.


  • 1 Tbsp grapeseed oil or other high-heat cooking oil
  • 1.5 cup frozen corn
  • 2 15-oz cans of black beans, drained and rinsed
  • ½ a bell pepper, diced
  • ½ a jalapeño, seeds removed and diced
  • 2 limes, juiced
  • 2 Tbsp fresh cilantro, finely chopped
  • Salt and pepper to taste
  • 1.5 large avocados, diced
  • 1.5 cups of cherry tomatoes, sliced in half


  • Heat oil in a saute pan over medium-high; once glistening add corn and stir to coat. Allow to roast for 3-5 minutes without stirring. Stir and roast an additional 3-4 minutes until kernels are slightly roasted.
  • In a large bowl, combine black beans, bell pepper, jalapeno, lime juice, cilantro, salt and pepper. Gently fold in tomatoes and avocado. 
  • Serve immediately.

Share this Story

Nina Herndon

Nina believes women have an incredible ability to help one another, and is driven to cultivate safe spaces for them to do so. Over the years she has helped her mom to grow Retreat in the Pines to reach as many women as possible.

Retreat With Us

All Women Welcome
No Judgments
No Expectations
Join Us