Arkansas-Style Corn & Black Bean Salad
A refreshing, protein-packed salad featuring locally grown corn and black beans, perfect for hot summer days. This southern-inspired salads (vegetarian) ready in about 15 minutes pairs kernels cut from cob fresh corn, (15 oz), drained and rinsed black beans, diced red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, kernels cut from cob fresh corn
- 1 can (15 oz), drained and rinsed black beans
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely diced red onion
- 3 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp chili powder
- 2 tbsp olive oil
Instructions
- Step 1: In a large bowl, combine 2 cups fresh corn kernels, 1 can (15 oz) drained black beans, 1/2 cup diced red bell pepper, and 1/4 cup finely diced red onion.
- Step 2: Whisk together 3 tbsp lime juice, 1 tsp cumin, 1/2 tsp chili powder, and 2 tbsp olive oil in a small bowl until emulsified. Pour over the vegetable mixture and toss gently until evenly coated.
- Step 3: Chill for 30 minutes to allow flavors to meld, then serve cold as a side dish or over greens for a complete meal. The corn should be tender-crisp and the dressing tangy with a hint of spice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Arkansas-Style Corn & Black Bean Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arkansas-Style Corn & Black Bean Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced red bell pepper from drying out.
Can I substitute ingredients in Arkansas-Style Corn & Black Bean Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arkansas-Style Corn & Black Bean Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Arkansas-Style Corn & Black Bean Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
Related recipes
Wood-Fired Corn and Black Bean Salad with Lime-Cilantro Dressing
Four-Bean Summer Salad with Zesty Herb Dressing
Vegetarian Mexican Black Bean and Quinoa Salad
Tex-Mex Black Bean and Roasted Corn Salad
Honey-Skillet Corn and Black Bean Salad
Tex-Mex Black Bean and Corn Salad with Cilantro-Lime Dressing
